How to Prepare Ultimate Slow Cooker Spinach-Artichoke Dip

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Homemade Slow Cooker Spinach-Artichoke Dip. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Slow Cooker Spinach-Artichoke Dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Cooker Spinach-Artichoke Dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Slow Cooker Spinach-Artichoke Dip using 15 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Slow Cooker Spinach-Artichoke Dip:

1. 1 tablespoon olive oil
2. 1 small onion, chopped
3. 1 (10 oz) pkg frozen chopped spinach, thawed
4. or
5. 12-15 ounce fresh spinach, coarsely chopped, stems OK if chopped
6. 2 cloves garlic, minced
7. 1 (14 oz) can artichoke hearts in water, drained and chopped
8. 8 ounces sour cream or whole milk Greek yogurt
9. 8 ounces cream cheese
10. 1/2 cup mayonnaise
11. 4 oz pecorino Romano or Parmesan cheese, finely grated
12. 4 oz fontina cheese
13. 1/4 teaspoon freshly ground black pepper
14. Pinch crushed red pepper flakes (optional)
15. Finely grated zest of 1 medium lemon (optional)

Instructions to make to make Slow Cooker Spinach-Artichoke Dip

1. Add olive oil and coat sides and bottom of the crock. Put on HIGH and add onion. Let cook until transparent, then add garlic, fresh spinach (if using fresh) and artichokes. Let cook until spinach is wilted and/or liquid is boiling.
2. (If using frozen spinach, squeeze the excess moisture from the spinach and place in the slow cooker at this step.) Add sour cream (yogurt), cream cheese, mayonnaise, Parmesan (pecorino), and pepper, and stir to combine.
3. Cover and cook on the HIGH setting, stirring occasionally as the cheese melts, until heated through and bubbling around the edges, about 2 hours. If too thick, add a little milk.
4. Uncover, add the lemon zest, and stir to incorporate the cream cheese. Sprinkle green onions on top. The dip is ready to be served and can be left covered on the WARM setting for up to 2 hours.
5. You can eat this dip straight from the pot (or transferred to a serving bowl), or transfer dip to a small ovenproof skillet (or ramekins). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
6. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dip is also delicious served cold.
7. Comments: A 4-oz. can of chopped green chilies is a wonderful addition.

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So that's going to wrap it up for this special food Step-by-Step Guide to Make Favorite Slow Cooker Spinach-Artichoke Dip. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!