throw it in & serve: Spinach Jalapeno Artichoke Crockpot Dip

November 21, 2018

When it comes to hosting parties, the most important thing is finding the right balance between dishes that need to be served immediately & low maintenance dishes that can be made ahead of time and are just ready to go when you need them. This crockpot dip is the latter. Throw everything together and let it all just hang out together until it's ready to be eaten. The only part of this dish that takes any thought is remembering TO DRAIN THE SPINACH. I'll say this approximately 10 more times. One time I forgot to squeeze the spinach dry and the dip was a sad, watery, green mess. :( DON'T BE LIKE ME. 

 

Spinach Jalapeno Artichoke Crockpot Dip

  • 2 (14oz) cans of artichokes

  • 10oz package frozen chopped spinach, thawed and squeezed dry

  • 8oz sour cream

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 jalapeno, diced

  • ¾ cup Parmesan cheese

  • ¾ cup milk

  • ½ cup feta cheese

  • 1/3 cup mayonnaise

  • 1 tablespoon red wine vinegar

  • pepper, to taste

  • 8oz cream cheese, cubed

  1. Make sure your spinach is thawed and completely squeezed dry! This is very important! I made this an entire step just so you remember to do this!

  2. Stir together all ingredients, except the cream cheese, in crockpot.

  3. Cover and cook on low for two hours.

  4. Just prior to serving, mix in cream cheese and cook on high for 15 minutes.

  5. Serve with crusty bread. 

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