There is this restaurant in Atlanta (ok, technically Buckhead, but close enough) called Houston’s that has hands down, the best, most amazing spinach and artichoke dip of any restaurant ever. Lofty words I know, but it is perfect, it has just the right mixture of spinach, cheese, garlic and artichoke with no particular flavor overpowering another, and bonus, they bring the largest serving size of this appetizer of any restaurant I have ever seen. But, I gotta be honest, they charge a pretty penny for all of their food, including this awesome dip, and this restaurant is not by any means down the road from my house, so what’s a girl to do on her cheat day? Make her own of course…for years I have been on the lookout for a make-at-home, but Houston’s quality spinach and artichoke dip, and hallelujah y’all, I have finally found it!
I kept seeing this slow cooker spinach and artichoke dip pop up on Pinterest so I figured what the hey I might as well try it, and sweet heavens it is awesome. I doubled the recipe because I knew darn well it wasn’t going to make enough, and at my sister’s suggestion I added chicken broth, which just so happens to be the secret ingredient in Houston’s recipe. OMG y’all I made this on Thanksgiving to keep around for the family to munch on, and everyone was all ‘wow this is amazing’ and ‘as good or better than a restaurant’ etc. I slathered put this dip on fresh bread which was eye rolling-ingly good but you could use your bare hands veggies or tortilla chips, trust me, this would make a rusted bumper taste good. Did I also mention easy? You can basically throw everything in your slow cooker and done-zo, awesome spinach and artichoke dip.
Put your cheeses & garlic in your slow cooker, (cutting up your cream cheese helps it come along faster)…
Using a food processor or blender, mince up your artichokes…
Put your artichokes in your slow cooker…
Do the same with your spinach that you have minced up…
oh my, look at the cheesy awesomeness…
- 16 Ounces of Cream Cheese, Cut Into Pieces.
- 2 Cups of Shredded Mozzarella Cheese
- 4 Teaspoons of Minced Garlic.
- 2/3 Cup of Shredded Parmesan Cheese.
- 2-14 Ounce Cans of Artichoke Hearts, Finely Chopped.
- 18 Ounces of Baby Spinach, Finely Chopped.
- 4 Ounces of Chicken Broth.
- Salt and Pepper to Taste.
- Sliced Bread for Dipping.
- With your slow cooker on high, place cream cheese, mozzarella, parmesan, and garlic in your slow cooker.
- With a food processor or blender place your drained artichoke hearts and mince until finely chopped, and place in your slow cooker.
- With your food processor or blender, do the same with the spinach and place in your slow cooker, you do NOT need to remove the spinach stems before placing in processor.
- Pour your chicken broth into your slow cooker and add your salt and pepper if desired.
- Lower your slow cooker temperature to low and let it cook for 2 more hours.
- Stir thoroughly, and serve with bread or veggies, preferably bread 🙂
- If you throw your spinach in a food processor or blender you do not have to remove your stems, if you are going to place your baby spinach as is your slow cooker, I recommend removing.
Patty and Kenny says
Great new cheat day treat!
Ate you bring it to the Christmas party?
Holly says
Thank you so much! and of course if y’all want me to 🙂