Lately, I’ve been thinking a lot about that Spinach and Artichoke Dip Alfredo I made last year. And the oft requested Crab and Artichoke Dip. Oh, and Spinach Dip Bites, too! Mainly because they’re all freakin’ delicious, but also because I have an obsession with any recipe that uses a ton of cheese, spinach, and/or artichokes.
I thought about remaking all of those recipes so I could enjoy them again, but I told myself, “NO, MORGAN. IF YOU’RE GOING TO COOK, YOU NEED TO MAKE SOMETHING NEW FOR THE BLOG. GET IT TOGETHER.” I just don’t have the time or patience to cook the same thing more than a few times when there’s so many new recipes to explore.
So you know what I did? I came up with this awesome Slow Cooker Sausage, Spinach, and Artichoke Dip, and then I made it again. And then I made it AGAIN. So much for not repeating recipes!
I couldn’t help myself, though. This dip requires hardly any time or patience, and it is so flavorful, so cheesy, so easy to make, and such a huge hit at parties that it’s definitely secured a place in my top favorite appetizer recipes! I served the Slow Cooker Sausage, Spinach, and Artichoke dip at a jewelry party I threw last week and was asked for the recipe at least 20 times.
(Probably half of those were requests from my friend Rachel, who I can only imagine has been checking the blog every day to see if it’s gone up yet. I bumped this post up on my list just for you, Rach.)
Speaking of the jewelry party, if I’m all blinged the next time you see me, it’s because I got a ton of free jewelry for hosting. I’m going to lose it all, because I somehow always manage to do that, but for a few weeks at least I’m gonna be layering the stuff on. A walking bundle of faux turquoise, cubic zirconia, and sterling silver.
Please pretend that I’m as great at coordinating it with my outfits as the jewelry lady told me I’d be.
I might not be great at figuring out the finer details of “fashion jewelry” –Can you mix silver and gold? Is there such a thing as being too matchy-matchy? How did she do that cool crochet thing in the presentation that I’m never going to be able to recreate with the necklace I got?– but if there’s one thing I am great at, it’s showing you the cheesiest recipes out there. I don’t mean to toot my own horn, but do you see those strands? Yeah, that’s the perfect mixture of mozzarella, parmesan, asiago, and cream cheese.
The kind of melted cheese mixture that melts your heart.
Oh, and if you’ve never put sausage with spinach and artichoke dip before, now is the time. You’re going to wonder why it isn’t always served that way. Trust me.
- 1 lb Italian sausage
- 1 teaspoon olive oil
- 2 (14 oz) canned artichoke hearts (not in vinegar!), drained and chopped
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 8 oz plain greek yogurt
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups mozzarella cheese, shredded
- ¾ cup parmesan cheese, grated
- ¾ cup skim milk
- ¾ cup asiago cheese, shredded
- ⅓ cup mayo
- 1 tablespoon red wine vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 (8 oz) package cream cheese, cubed
- Remove the sausage from the casings and discard the casings. Heat the oil in a frypan over medium-high, and brown the sausage, breaking it up as it cooks. Once browned, place the sausage into your crock pot. Add the artichoke hearts, spinach, mayo, onion, garlic, parmesan, milk, asiago, mozzarella, greek yogurt, vinegar, pepper, and salt in the crock pot.
- Stir well to combine and then top with the cubed cream cheese.
- Cover and cook on low for 3-4 hours.
- After the 3-4 hours have passed, uncover the crock pot and stir to further combine the ingredients. Let cook for an additional 15 minutes.
- Top with a little extra sprinkle of parmesan and serve with bread or chips.
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