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Yields:
16 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Spinach artichoke dip never goes out of style, just like tuna noodle casserole, watergate salad, and jello molds... I think. This recipe is similar to my classic spinach artichoke dip recipe but even more magical because it's made in a slow cooker. You'll need to do a little prep before adding everything to the slow cooker, but once you do, you can practically forget about the dip until time to serve, leaving plenty of time to focus on other Super Bowl snacks!
The part that makes this particular dip so extremely scrumptious is the combination of cheeses. Cream cheese, pepper jack, parmesan, and feta all come together create the dreamiest, creamiest, most flavorful spinach artichoke dip there is. Bring this game day food to a Super Bowl party and you'll be invited back every dang year.
What's the best way to soften cream cheese?
Letting it hang out on your countertop for about 30 minutes is the easiest way. If you need to soften cream cheese faster, try submerging the sealed foil packet in warm water for 10 to 15 minutes. You can also remove the cream cheese from the packaging, place it in a microwave-safe bowl, and microwave it in 10-second intervals for up to 1 minute. Using softened cream cheese makes the dip so much easier to stir together!
Can you freeze leftover spinach artichoke dip?
No, it's better to store leftover spinach artichoke dip in the fridge. The creamy ingredients in the dip can cause it to separate and become watery once thawed and reheated.
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Ingredients
- 3 Tbsp.
salted butter
- 4
garlic cloves, chopped
- 1
(5-ounce) bag baby spinach
- 2
(14-ounce) cans quartered artichoke hearts, rinsed and drained
- 1
(8-ounce) package cream cheese, at room temperature
- 1 cup
sour cream or full-fat Greek yogurt
- 3/4 cup
grated pepper jack cheese (about 3 ounces)
- 1/2 cup
crumbled feta (about 2 ounces)
- 1/2 cup
grated parmesan cheese (about 2 ounces)
- 1/3 cup
milk
- 1/2 tsp.
kosher salt
- 1/4 tsp.
black pepper
- 1/4 tsp.
cayenne pepper
Warm pita wedges, tortilla chips, or crackers, for serving
Directions
- Step 1In a medium skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high and add the spinach. Cook, stirring occasionally, until the spinach wilts and cooks down, about 1 minute. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice from the spinach back into the skillet. Set the spinach aside.
- Step 2Add the artichokes to the liquid in the skillet and cook over medium-high heat until the liquid is cooked off and the artichokes start to get a little color, 7 to 8 minutes. Remove from the heat. Let cool slightly, then coarsely chop.
- Step 3In a 6-quart slow cooker, stir together the spinach, artichokes, cream cheese, sour cream, pepper jack, feta, parmesan, milk, salt, black pepper, and cayenne pepper. Cover and cook on low, stirring occasionally, until the dip is warmed through and thickened, and the cheese is melted, about 2 hours. Give it a good stir before serving in the slow cooker or transferring to a serving bowl. Serve with warm pita wedges, tortilla chips, or crackers.
Tip: Once ready, this dip can sit in the slow cooker on warm for up to two hours. It can be stored in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or in the microwave to serve, or enjoy it cold.
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