Ingredients
Scale
- 8 ounces cream cheese (at room temperature, cut into cubes)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon garlic powder
- ½ cup shredded parmesan cheese
- 1 14 ounce jar marinated artichoke hearts (drained)
- 10 ounces frozen spinach (thawed and squeezed dry)
Instructions
- Combine the sour cream, mayonnaise, cream cheese, and garlic powder in a crockpot bowl and mix well.
- Add the drained artichoke hearts, spinach, and parmesan cheese to the mixture.
- Set the crockpot to low and cook for 2 hours.
- After 2 hours, stir the dip and cook for an additional hour.
- Serve hot directly from the crockpot or transfer to a serving bowl and enjoy warm.
Notes
Feel free to add extra cheese or spices for added flavor.
Always ensure the spinach is thoroughly squeezed dry to avoid excess moisture.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.