Crock-Pot Easy Artichoke and Spinach Dip

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Are you looking for an amazing dip to serve at your next party? Then try this crazy good recipe for Crock-Pot Easy Artichoke and Spinach Dip. You can even turn it into a pasta sauce!

Crock-Pot Easy Artichoke and Spinach Dip

This recipe was shared with me from my good friend Laura who is a big Crock-Pot Ladies fan. This is her recipe for Crock-Pot Easy Artichoke and Spinach dip that she makes quite often for various gathering including her book club.

I need to do a book club…that sounds like so much fun!

But I digress…

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Laura says you can also thin this dip down with a little milk and serve it over pasta as a yummy creamy pasta sauce. Add some crusty garlic bread, maybe a sprinkle of fresh Parmesan cheese and you are good to go!

This recipe is cooked in a small dip sized crock-pot. These little slow cookers usually hold about 16 oz of dip and are indeed quite handy to have a couple on hand if you like to entertain. Whenever I have company over I like to set up little appetizer stations. One in the kitchen and one in the living room so there are little nibbles for everyone without everyone crowding in the kitchen.

If you are serving this recipe as a dip it would be heavenly with some slices of baguette, pita chips, tortilla chips or even some lovely crudités,

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Crock-Pot Easy Artichoke and Spinach Dip Recipe

A super easy dip made in a small “Little Dipper” Crock-Pot.

Print Recipe Crock-Pot Easy Artichoke and Spinach Dip Recipe A super easy dip made in a small “Little Dipper” Crock-Pot.

Rating	Votes: 16 Rating: 3.25 You: Rate this recipe!
Servings	6people
Prep Time	10minutes
Cook Time	2hours on LOW

Ingredients

• 14 - 15 ounces jarred artichoke hearts drain half of the liquid
• 10 ounces frozen chopped spinach do not defrost
• 8 ounces cream cheese regular or neufchâtel but NOT fat free
• 1 cup parmesan cheese grated
• 3 cloves garlic minced

Servings: people

Ingredients 14 - 15 ounces jarred artichoke hearts drain half of the liquid 10 ounces frozen chopped spinach do not defrost 8 ounces cream cheese regular or neufchâtel but NOT fat free 1 cup parmesan cheese grated 3 cloves garlic minced Servings: people

Rating Votes: 16 Rating: 3.25 You: Rate this recipe! Servings 6people Prep Time 10minutes Cook Time 2hours on LOW

Instructions

1. Combine all ingredients in a small dip Crock-Pot.
2. Cover and cook for 2 hours on LOW or until melted.
3. Stir to combine.
4. Serve with tortilla chips, crackers, or toasted French bread slices.

Recipe Notes

To add a little extra zip you may wish to add 1-2 chopped Jalapenos, or a small can of diced Green Chile (or fresh roasted if available) or red pepper flakes, to taste.[

To turn into a creamy and delicious pasta sauce thin the cooked dip with a little milk to your desired consistency and serve over pasta.

Nutrition Information

Calories: 342kcal, Total Fat: 23g, Saturated Fat: 15g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 75mg, Sodium: 1040mg, Potassium: 219mg, Carbohydrates: 11g, Dietary Fiber: 3g, Sugars: 3g, Protein: 21g, Vitamin A: 126%, Vitamin C: 25%, Calcium: 61%, Iron: 10%

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