Description
A creamy and delicious spinach and artichoke dip perfect for parties and gatherings.
Ingredients
Scale
- 10 oz fresh spinach
- 14 oz canned artichoke hearts, drained
- 8 oz cream cheese
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
Instructions
- Rinse and chop the fresh spinach.
- Drain and roughly chop the canned artichokes.
- In the crockpot, mix the cream cheese and sour cream until smooth.
- Add shredded Parmesan cheese and garlic powder; stir until fully combined.
- Gently fold in the chopped spinach and artichokes until evenly distributed.
- Cover and cook on low for 2-3 hours or until bubbly, stirring occasionally.
- Serve hot with tortilla chips or sliced bread.
Notes
- This dip can also be baked in the oven until bubbly.
- Feel free to adjust the cream cheese and sour cream ratios for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg