Creamy Crockpot Spinach Artichoke Dip (Print Version)

# Ingredients:

→ Vegetables & Base

01 - 1 package (10 ounces) frozen spinach, thawed and thoroughly squeezed dry
02 - 1 can (14 ounces) artichoke hearts, drained and roughly chopped
03 - 1/2 medium onion, finely chopped
04 - 2 teaspoons minced garlic (about 2 cloves)

→ Creamy Elements

05 - 6 ounces cream cheese, softened and cut into chunks
06 - 1/2 cup sour cream
07 - 1/2 cup mayonnaise
08 - 1/3 cup heavy cream

→ Cheeses & Seasonings

09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste

→ For Serving (Optional)

12 - Tortilla chips, crackers, or toasted baguette slices
13 - Celery sticks, carrot sticks, or bell pepper strips (for low-carb option)
14 - Pork rinds (for keto-friendly option)

# Instructions:

01 - Lightly coat the inside of a 3-4 quart slow cooker with nonstick cooking spray. This prevents sticking and makes cleanup easier.
02 - Thaw the frozen spinach completely. Using your hands or a clean kitchen towel, squeeze out as much excess moisture as possible. This step is crucial for preventing a watery dip. Add the dried spinach to the prepared slow cooker.
03 - Drain the artichoke hearts thoroughly, discarding the liquid. Roughly chop them into bite-sized pieces and add to the slow cooker. Add the finely chopped onion and minced garlic.
04 - Add the sour cream, mayonnaise, and heavy cream to the slow cooker. Season with salt and freshly ground black pepper according to your taste preferences.
05 - Add the shredded mozzarella and grated Parmesan cheese to the slow cooker. Stir all ingredients together until well combined.
06 - Cut the softened cream cheese into approximately 1-inch chunks and place them on top of the mixture. They will melt during cooking and be easier to incorporate when you stir halfway through.
07 - Cover the slow cooker and cook on high heat for 2 hours. After 1 hour, stir the mixture thoroughly to incorporate the now-melted cream cheese and ensure even cooking and blending of flavors. Replace the lid and continue cooking for the remaining hour.
08 - Once cooking is complete, stir the dip thoroughly one final time to ensure a smooth, consistent texture. The dip should be hot, creamy, and well-blended. Keep the slow cooker on the "warm" setting while serving to maintain the ideal temperature and texture.
09 - Serve the warm dip with your choice of dippers such as tortilla chips, crackers, bread, or pretzels. For low-carb and keto-friendly options, serve with celery sticks, carrot sticks, bell pepper strips, cucumber rounds, or pork rinds.

# Notes:

01 - This dip can be kept on the "warm" setting in your slow cooker for up to 3 hours during a party, stirring occasionally.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave or oven.
03 - This recipe is naturally low-carb and keto-friendly when served with vegetables or pork rinds for dipping.

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