Ingredients
- 8 ounces cream cheese, softened
- ½ cup frozen chopped spinach, thawed and squeezed dry
- ½ cup canned artichoke hearts, drained and chopped
- ½ cup shredded parmesan cheese or grated
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- Add all of the ingredients to the slow cooker and mix together.
- Cover and cook on low for 2-3 hours or high for 45 minutes, or until the cheese is melted and the dip is heated through.
- Stir the dip before serving with crackers, pita chips, or your favorite dippers.
- If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the microwave when ready to enjoy.
Notes
- This dip can be served with crackers, pita chips, or veggies for dipping.
- Adjust the cooking time based on your slow cooker’s settings and desired consistency.
- For extra creaminess, add more sour cream or mayonnaise as desired.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 231 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
