Slow Cooker Spinach-Artichoke Dip

Prep: 15 mins

Cook: 120 mins

Difficulty: Easy

Servings: 4 Servings

There’s a reason why many steakhouses and chain restaurants have warm spinach-artichoke dip on their appetizer menu. With a tangy, creamy base fragrant with Parmesan cheese and onions, swirled through with spinach and tender artichoke hearts, this comforting dip — just begging to be scooped up with crackers or a piece of French bread — screams approachable decadence. What sets this dip apart from other versions is the addition of lemon zest at the end. It helps to cut through all the richness of the dairy and give it a bit of fresh zing.

Ingredients

Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed in the refrigerator overnight or in the microwave
1 (14-ounce) can artichoke hearts packed in water, drained and coarsely chopped into bite-sized pieces
8 ounces sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup thinly sliced scallions (white and green parts, from 2 to 3 scallions)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces cream cheese, cut into 8 pieces
Finely grated zest of 1 medium lemon
Crackers, baguette slices, crostini, or crudités, for serving

Instructions

Coat the insert of a 3- to 5-quart slow cooker with cooking spray. Squeeze the excess moisture from the spinach and place in the slow cooker. Add the artichokes, sour cream, mayonnaise, Parmesan, scallions, garlic, salt, and pepper, and stir to combine. Scatter the cream cheese evenly over the spinach mixture. Cover and cook on the HIGH setting until heated through and bubbling around the edges, about 2 hours.
Uncover, add the lemon zest, and stir to incorporate the cream cheese. The dip is ready to be served and can be left covered on the WARM setting for up to 2 hours.