Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prep the Spinach: If you’re using frozen spinach, make sure to thaw it completely and squeeze out any excess water. This will help keep the dip from getting too watery.
- Combine the Ingredients: In your crockpot, combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and lemon juice. Stir everything together until well combined.
- Season: Add salt and pepper to taste. Be generous with the seasoning to balance the richness of the dip.
- Cook on Low: Cover the crockpot and cook on low for 1.5 to 2 hours, stirring once or twice to ensure the cheese melts evenly.
- Serve: Once the dip is hot, bubbly, and creamy, it’s ready to serve! Transfer to a serving dish if you prefer, or serve it straight from the crockpot.
- Prep Time: 10 min.
- Cook Time: 2 hours
Nutrition
- Serving Size: 8-10 servings
- Calories: 250 kcal
- Fat: 22g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g