Spinach artichoke dressing

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The artichoke and spinach sauce is one of my all-time favorites. If we go out to eat and there is artichoke and spinach sauce on the menu, I ask!

I've tried so many different variations that when I tell you this one is the best, you can definitely believe me! I have done my research 🙂

This artichoke and spinach sauce is made in the slow cooker!

It stays warm for everyone to enjoy during meetings. You can also prepare it the night before. Can it be easier?

Now our family reunions always involve MANY people, so this recipe goes a long way. If you only serve 10 people or less, you may want to cut it in half. I can't wait to hear what you think!

In a large bowl, add your ingredients in the order listed and stir to combine.

Spray your slow cooker with nonstick spray and add the spinach artichoke sauce to the slow cooker.

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Cover your slow cooker and heat over high heat for 4 hours (stirring in half). Once the four hours are up, you can keep it warm if you have it for guests 🙂

I like to serve the artichoke and spinach sauce with tortilla chips, but you can also serve it with baguette slices or crackers!

Artichoke and Spinach Dip (slow cooker)

Course: aperitif

American kitchen

Servings: 15

  • 2 8-ounce blocks of cream cheese – softened
  • 1 10-ounce box frozen, thawed, and drained spinach
  • 1 14-ounce can minced artichoke hearts
  • 1 small yellow onion – chopped
  • 1.5 cups sour cream
  • 1.5 cups of Parmesan cheese
  • 2 cups of mozzarella cheese
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon of pepper
  • Nonstick spray or butter to coat the slow cooker
  • In a large bowl, combine all ingredients in the order listed.

  • Spray your slow cooker with nonstick spray.

  • Add all ingredients to slow cooker and cook over high heat for 4 hours (stirring in half)

  • After 4 hours, keep warm if it still serves.

If you want to do this in the oven, you can add everything to a baking sheet and bake at 350 for 30 minutes. Serve immediately

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