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Ingredients
Scale
- 2 (12 ounce) jars artichoke hearts, packed in water, drained and chopped
- 2 (10 ounce) packages frozen spinach, thawed and squeezed of excess water
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 cup sour cream
- 1 cup mayonnaise
- 3/4 cup grated Parmigiano Reggiano cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and fresh pepper to taste
Instructions
- Spray the crockpot with nonstick cooking spray or line it with a slow cooker liner.
- Combine thawed spinach, chopped artichoke hearts, onion, garlic, sour cream, mayonnaise, and Parmesan cheese in the crockpot.
- Cook on low for 2-3 hours or on high for 1.5 hours, stirring halfway through.
- 20 minutes before serving, add shredded mozzarella on top and switch to warm setting.
- Serve with tortilla chips, veggie sticks, or your favorite dippers.
Notes
Ensure spinach is thoroughly drained to avoid excess moisture.
Feel free to add extra spices or herbs to customize the flavor.
Greek yogurt can be used as a substitute for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours on low or 1.5 hours on high
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 9
- Cholesterol: 45