Warm and cheesy spinach artichoke dip is a perfect and popular appetizer for a party. It can be made in a slow cooker or in the oven and it's great either way.
Melt the butter in a large skillet over medium heat.
Sauté the diced onion and the garlic in the melted butter until the onions turn translucent.
Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise.
Drain and chop the artichoke hearts.
Add the parmesan cheese, pepper, and artichoke pieces. Stir well.
Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
Fold in the spinach mixture and mozzarella.
Pour and spread evenly into a baking dish. Bake for 30 minutes. Or put in crockpot and cook on low for about 2 hours or until melted.
Serve warm with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Notes
Store leftover in an airtight container in the refrigerator for up to 5 days. Do not freeze.
You can reduce the amount of artichokes if you don't like a ton in your dip. 1 can is still plenty, no other adjustments are needed.
You can use defrosted frozen spinach in place of the fresh spinach if you would like. Skip the step where you wilt it, just squeeze the excess liquid out and stir it into the mixture.
Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it, trust me.