Spinach Artichoke Crockpot (Print Version)
Hot, creamy spinach and artichoke loaded with cheese, super easy to dig into at any party. Best with chips or crusty bread.
# Ingredients:
→ Crostini
01 -
1 French baguette, cut up into slices about 1.25 cm thick
02 -
45 millilitres olive oil
03 -
10 grams fine sea salt
04 -
8 grams black pepper, freshly cracked
→ Dip Base
05 -
225 grams fresh mozzarella, ripped into pieces (optional)
06 -
200 grams shredded mozzarella cheese
07 -
100 grams shredded Parmesan or Parmigiano Reggiano
08 -
120 grams mayonnaise
09 -
240 grams sour cream
10 -
450 grams cream cheese, softened up
11 -
3 garlic cloves, minced
12 -
120 grams white onion, diced up small
13 -
850 grams artichoke hearts, quartered and drained—skip the marinated ones
14 -
680 grams frozen spinach, thawed completely and squeezed dry
# Steps:
01 -
Leave the slow cooker on warm or low. Set out the dip with the crostini right next to it.
02 -
Scatter those fresh mozzarella pieces across the top of your dip if you want, then cover and let it heat for another 20-30 minutes so the cheese melts down.
03 -
Pop the baguette slices in the oven for 10 to 15 minutes. Pull them out when they're golden and crunchy. Let them hang out to cool down.
04 -
While that dip does its thing, heat your oven up to 175°C. Spread out the baguette slices on a baking sheet, splash on some olive oil, and shake over salt and pepper.
05 -
Put the lid on and cook everything on medium for about 1.5 to 2 hours, just until everything's hot and the cheese bubbles up. Give it a good stir every half hour so it doesn't burn.
06 -
Drop in the soft cream cheese, shredded mozzarella, shredded Parmesan, mayo, and sour cream. Mix it up until it's all blended together.
07 -
Toss the squeezed spinach, quartered artichokes, onion bits, and minced garlic into the slow cooker first. Give it a quick mix to spread things around.
# Notes:
01 -
You can get this ready a day early. Keep it covered in your fridge and warm it up gently when you want to eat so it stays creamy.
02 -
Make sure the spinach isn’t soggy—squeeze out all that water for best taste and texture.