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Spinach Artichoke Dip
Rachel Kim

Spinach Artichoke Dip

Frozen spinach and canned artichokes make this dip reliable in every season, but both must be squeezed dry. That one step prevents a watery ring around the crock. Parmesan brings salt and depth, while mozzarella gives the hot dip a gentle pull without turning it into a solid cheese block.
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Prep Time 18 minutes
Cook Time 2 hours
Total Time 2 hours 18 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 package 10 oz frozen chopped spinach, thawed
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 package 8 oz cream cheese, cubed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups shredded low-moisture mozzarella divided
  • 3/4 cup finely grated Parmesan
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Squeeze the thawed spinach in a clean towel until no more liquid runs out.
  2. Combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, 1 1/2 cups mozzarella, Parmesan, garlic, salt and pepper in a 3- or 4-quart slow cooker.
  3. Cover and cook on low for 1 1/2 to 2 hours, stirring once, until evenly hot.
  4. Scatter the remaining mozzarella over the dip and cover for 10 minutes to melt.
  5. Switch to warm and stir occasionally, scraping the edges before they brown.