Crockpot spinach artichoke dip made creamy, rich, and perfect for any gathering.

Scale

½ yellow onion diced

6 cloves minced garlic

14 oz drained chopped artichoke hearts

12 oz frozen spinach

8 oz cream cheese

⅔ cup sour cream

¼ cup mayo

2 cups freshly grated parmesan cheese

1–½ cup grated mozzarella cheese

½ tablespoon salt

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1. Add all ingredients to the slow cooker except for cream cheese. Mix well.

2. Cut cream cheese into 1 inch by 1 inch cubes, place on top of the ingredients inside the slow cooker.

3. Cook on high for 1.5 hours.

4. After cook time, stir thoroughly, place the lid back and cook on high for an additional 30 minutes.

5. Serve immediately with tortilla chips, crackers and/or veggies!

Salt can be almost doubled depending on how salty you want the dip. Add additional salt after cooking.

Drain as much oil from artichoke hearts as possible to avoid greasiness.

Freshly grated parmesan melts better than bagged parmesan.