Crockpot Spinach Artichoke Dip

This easy Spinach Artichoke Dip is always a huge hit!

Course Appetizer

Cuisine American

Keyword dip

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 263kcal

Author Wendy Polisi

Ingredients

1 red onion chopped fine
1 tablespoon minced garlic
16 ounces cream cheese softened
1 cup milk
28 ounces chopped artichokes
20 ounces frozen chopped spinach thawed and squeezed dry
8 ounces feta cheese
4 ounces grated parmesan cheese
1 teaspoon sea salt
½ teaspoon red pepper flakes

Instructions

Spray a skillet with cooking spray and heat to medium.
Add onion and cook for 8 minutes.
Add garlic and cook for one more minute.
Remove from heat and stir in cream cheese and milk until well combined.
Add artichokes, spinach, feta, parmesan, salt, and red pepper flakes.
Stir to combine.
Cover and cook on low for 3 hours.
Stir well.
Keep on warm to serve.

Instant Pot Dutch Oven

Spray the dutch oven with cooking spray. Set to Manual Mode 2 and set the temperature to 350° F.
Add the onion and cook for 8 minutes.
Stir in the garlic and hit cancel.
Add the cream cheese and milk and whisk until smooth.
Add artichokes, spinach, feta, parmesan, salt, and red pepper flakes.
Stir to combine.
Cover and cook on low for 3 hours.
Stir well.
Keep on warm to serve.

Notes

Storage

Leftover Artichoke Dip can be stored in an airtight container in the refrigerator. It should be eaten within 5 days.

Reheating

Just put the dip back in the slow cooker, set it to low, and let it get nice and hot again. I recommend stirring a few times to ensure it reheats evenly.
You can also heat in a baking dish.

Nutrition