Looking for a delicious party dip? THis classic spinach and artichoke dip is kept warm in a slow cooker for a perfect party dish your guests will love!
While meat dishes tend to be the most popular at get-togethers, it is always good to have at least one meat-free option that even the vegetarians can enjoy. Luckily this easy spinach artichoke dip with jalapenos is tasty enough for everyone to enjoy! It’s great served with crackers or sliced baguette. This makes a large batch–enough to fill the bowl of a 2.5 quart slow cooker–but the recipe can easily be cut in half for a smaller crowd.
Hot Spinach Artichoke Dip Recipe
Here is what you need:
2-12oz packages frozen chopped spinach, thawed & drained1 small onion1 bunch green onions, coarsely chopped1 teaspoon minced garlic2-8oz packages cream cheese 2-14oz cans artichoke hearts1 1/2 teaspoons salt1 tablespoon horseradish1 teaspoon chili powder1/2 teaspoon black pepper1/3 cup sliced canned jalapenos, drained (optional)1 cup shredded Parmesan cheese2 cups shredded mozzarella cheese
Step 1: Add spinach, onion, green onions, and garlic to bowl of a 12 cup food processor. Cover and pulse until well blended.
Step 2: Add cream cheese, artichoke hearts, and spices to spinach mixture. Cover and pulse again until well blended.
Step 3: Add Parmesan cheese, jalapenos, and mozzarella cheese. Cover and pulse again until well blended.
Step 4: Transfer mixture to crockpot. Cook on low for 4 hours, stirring once or twice, then keep warm. Serve with crackers, tortilla chips, or baguette slices.
Add spinach, onion, green onions, and garlic to bowl of a 12 cup food processor. Cover and pulse until well blended.
Add cream cheese, artichoke hearts, and spices to spinach mixture. Cover and pulse again until well blended.
Add parmesan cheese, jalepenos, and mozzarella cheese. Cover and pulse again until well blended.
Transfer mixture to crockpot. Cook on low for 4 hours, stirring once or twice, then keep warm. Serve with crackers, tortilla chips, or baguette slices.