A delicious no-mayo version of Spinach & Artichoke Dip made right in the crock pot!
Cook Time 2hours
Total Time 2hours
Author Melissa | Persnickety Plates
14.75ozjar of artichoke heartschopped
1brick of cream cheese8 oz, cubed
1cupgrated Parmesan cheese
10ozpackage chopped frozen spinach
2teaspoonsminced garlicI use minced garlic that's packed in olive oil
salt & pepperto taste
Defrost the spinach in the microwave.
(I like to do this on a plate - about 6 minutes in my microwave - then press down on the spinach with an identical plate, over the sink, to squeeze out the excess water. Did that visual work? It works so much better than trying to squeeze the water out in a cloth or paper towel & there's less clean up)
While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
Add in the drained, hot spinach. Stir well.
Cook on low for 2 hours or until warmed through and fully melted. I turned my crock pot down to low for serving.
Serve with tortilla chips, Triscuits, whatever you like. I used Sea Salt Sun Chips and they were delicious, in case you need another idea.