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Creamy Spinach-Artichoke Dip

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  • Prep Time: 10 minutes
  • Total Time: 2 hours 30 minutes

Ingredients

Units Scale
  • 2 (14-ounce) cans small artichoke hearts, drained and chopped
  • 2 (10-ounce) packages frozen spinach, thawed and squeezed dry
  • 8 ounces sour cream
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup milk
  • 3/4 cup Asiago Fresco (fresh Asiago), shredded ***see note below***
  • 1/3 cup mayonnaise (Hellman's Olive Oil Mayo is my favorite)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 8 ounces cream cheese, cut into cubes

Instructions

  1. Add all ingredients except the cream cheese to the slow cooker. Stir to combine. Place cream cheese cubes on top of spinach mixture.
  2. Cook on low heat for 2 hours, then stir to combine the cream cheese with the other ingredients. Add salt and pepper to taste, if needed.
  3. Raise heat to high and cook 15 more minutes.
  4. Serve with tortilla chips, pita chips, bagel chips, French bread, or whatever you like.

Notes

Feel free to use a nice melting cheese of your choice. I happen to love Asiago Fresco (fresh Asiago), which is a softer, milder variety of Asiago that melts very well. It is not hard like Parmesan. Don't substitute aged Asiago...it is too hard and won't melt and turn out as creamy as the fresh variety.

Adapted from: Some the Wiser

Find it online: https://kitchenjoyblog.com/creamy-spinach-artichoke-dip-slow-cooker/