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This Crockpot Spinach and Artichoke Dip is a classic favorite that brings people together with its creamy texture and bold flavors. Perfect for parties or cozy nights, it’s incredibly simple to prepare since all ingredients go straight into the slow cooker, allowing you to relax while it heats to perfection.
I first made this dip for a family gathering in Provence and was amazed how quickly it disappeared. Since then, it has become my go-to for any casual get-together.
Ingredients
- Artichoke hearts in a can: drained and chopped, choose tender hearts for the best texture
- Frozen chopped spinach: thawed and drained, fresh spinach would work but takes longer to prepare
- Sour cream: adds a smooth tanginess, opt for full-fat for richer flavor
- Mayonnaise: balances creaminess and richness, use a good quality brand
- Grated Parmesan cheese: offers a salty, nutty taste prefer Parmesan Reggiano if possible
- Shredded mozzarella cheese: melts beautifully for that gooey finish
- Garlic cloves, minced: fresh garlic is key for authentic flavor
- Salt and pepper to taste: season carefully to enhance all other ingredients
Instructions
- Sauté the Aromatics:
- This dip skips sautéing but I recommend mincing fresh garlic thoroughly to release its full aroma. Set aside while you gather remaining ingredients.
- Mix the Base Ingredients:
- In a large bowl, combine the chopped artichoke hearts, thawed spinach, sour cream, mayonnaise, Parmesan, mozzarella, garlic, salt, and pepper. Stir gently until well blended and creamy.
- Transfer to Crockpot:
- Spread the mixture evenly into your slow cooker. Level the surface with a spatula to ensure even cooking and consistent melting of cheeses.
- Cook Slowly:
- Set the crockpot on low and cook for 2 to 3 hours. Stir occasionally to avoid sticking and to monitor doneness. The dip should be bubbling and hot throughout when ready.
- Serve Warm:
- Use a spoon to transfer to a serving dish or serve directly from the crockpot. Offer alongside pita chips, crusty bread, or fresh vegetable sticks for dipping.
My favorite ingredient is the artichoke heart because its delicate flavor and texture elevate the dip beyond a simple cheese sauce. I remember a family reunion where this dip was the star appetizer and sparked many fond conversations.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in a microwave, stirring often to maintain a creamy consistency.
Ingredient Substitutions
Greek yogurt can replace sour cream for a healthier twist with a slight tang. Vegan mayonnaise and dairy-free cheeses work for plant-based versions though the texture changes slightly.
Serving Suggestions
Try this dip with warm baguette slices, crudités like carrots and celery, or lightly salted potato chips. It also pairs well with a crisp white wine for an elegant touch.
Enjoy serving this luscious dip that effortlessly satisfies any crowd with minimal hands-on time. It’s a recipe that never fails to impress and invites friends and family to linger around the table.
Common Recipe Questions
- → Quels fromages sont utilisés dans ce dip ?
Le dip utilise du parmesan râpé et de la mozzarella râpée pour apporter une texture fondante et un goût riche.
- → Peut-on préparer ce dip à l’avance ?
Oui, ce dip peut être préparé la veille et réchauffé doucement avant de servir.
- → Quelles sont les meilleures options pour servir ce dip ?
Il se marie parfaitement avec des chips pita, du pain frais ou des légumes croquants comme les carottes et le céleri.
- → Comment obtenir une texture onctueuse ?
Une cuisson lente au crockpot permet aux ingrédients de bien se mélanger et d’obtenir une consistance crémeuse sans grumeaux.
- → Peut-on ajuster l’assaisonnement ?
Oui, n’hésitez pas à ajouter du sel, du poivre, ou même un peu de piment selon vos préférences.