Slow Cooker Spinach Dip

 Slow Cooker Spinach Dip ~ This is the dip nearly everyone loves and a must-make for the upcoming March Madness!

Sure it’s rich, creamy and full of cheese-y goodness, but there’s spinach in it so we can feel good about that, right?

This is one of those easy-to-make dips you can mix all together and finish it in a slow cooker like I did here or finish it in the oven. You have options!

Using a slow cooker makes it easy and leaves the oven open to cook other things that can’t be slow cooked, so it’s usually my method of choice for this dip. You can of course start in a slow cooker and finish it the oven by sprinkling some extra shredded cheese on top to give it a quick broil for a browned top, especially if you are using Crockpot™ Design Series.
The stoneware is oven-safe up to 400℉.

An added plus of having the Crockpot™ Design Series is if you go with the slow cooker + broiled cheese route, you can then place the stoneware back into the the electrical unit and flip it to the manual warm setting to keep it warm until you are  ready to serve. Click the link to shop it here.

Anyway you go, it’s going to be the winning dip for your March Madness party!

 

Yield: Serves 8 - 10

Slow Cooker Spinach Dip

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Ingredients

• 10 oz. spinach
• 14 oz. quartered artichoke hearts, drained and chopped
• 8 oz. cream cheese
• 3/4 cup mozzarella, shredded
• 1/2 cup parmesan cheese, shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1 teaspoon fresh black pepper

Instructions

Add all the ingredients into the slow cooker and fold to combine. 

Cover and cook on low for 2 to 3 hours on high for 1 hour, until cheese is completely melted. 

Serve warm with preferred dippers.