Warm Gooey Crockpot Spinach Dip Recipe
Ingredients
- 1 10 oz package frozen chopped spinach, thawed and drained
- 1 8 oz package cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- Optional Add-Ins:
- ½ cup chopped artichoke hearts
- ½ teaspoon smoked paprika
- Dash of Worcestershire sauce
Instructions
- Lightly grease crockpot with butter or nonstick spray
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and optional red pepper flakes until smooth
- Fold in drained spinach, mozzarella, and Parmesan; add optional ingredients if desired
- Transfer mixture to the crockpot and spread evenly
- Cover and cook on low for 1–2 hours, stirring once halfway through
- Stir once more before serving and serve warm with dippers
Notes
Make sure spinach is thoroughly drained to prevent a watery dip
Use a mix of cheeses for best flavor and creaminess
Keep crockpot on low to avoid burning
Stir halfway through cooking to ensure even melting
Serve immediately for maximum gooeyness
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheat in crockpot on low or in microwave, adding a splash of cream or milk if needed
Great served with toasted baguette slices, crackers, pita chips, raw veggies, or tortilla chips