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.Print
Slow Cooker Sausage, Spinach, and Artichoke Dip
- Total Time: 3 hours 10 minutes
- Yield: 6 1x
- 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
- 1 ½ 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.
- Prep Time: 10 mins
- Cook Time: 3 hours
Re slow cooker sausage , spinach and artichoke dip- what size crockpot did you use?
I believe the crock pot I used for this that is photographed here is a 4.5 quart crock pot. However, I have also made this in a larger crock pot that my mom owns (not sure on the exact size, though). I hope that helps!
I used a 5-quart and where as it filled it nicely, it was a bit difficult to mix it. Maybe mix as you go. This makes a LOT of DEEEEEEELICIOUS dip!!!
Think I could cook it all up in a pan & transfer to the crock pot for serving? Tailgating starts at 8:00 am and I don't really want to get up at 4:00 am to make this. Lol.
You can actually make it the day before in the crock pot, remove the pot from the base, plastic wrap it, put it in the fridge, and then reheat in the crock in the morning an hour or so before you leave for the tailgate. Just make sure you stir it often. Or your way works, too!
Perfect! I'm planning to make it tonight for the game tomorrow. Excited to try it out! Thank you!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks awesome! I have some spicy Italian sausage at home right now - do you think that's OK, or does it need to be sweet?
Spicy will be fine as long as everyone can handle the heat! It will make the whole dish pretty spicy!
Ashley, I used Mild (would have used Medium, but couldn't find that in bulk and I HATE pealing sausage links) sausage, but honestly, I think with all of the cream cheese and other cheeses, hot (or spicy) sausage is what I'm going to use next time. ... and just suffer pealing those links! LOL
Senee Oglesby says
Wanted to know what kind of bread was that you used with the dip?
I believe I just used a baguette!
Senee, I used bread sticks. The kind you bake and are like the ones at that "Olive" restaurant place. IT WAS AWESOME! ....but just reheated some of the dip up from yesterday (it makes a LOT!) and ate them with butter crackers and WOW!!!
Do you happen to have a nutrition guide on this recipe?
Love this recipe!! I make it frequently, particularly great to bring to a party where hearty comfort food will be appreciated
Sylvia Sutton-Heath says
Can this be frozen? I made it for one small dinner party and it made a lot. I'd like to freeze it to use a week later. Has anyone done this?
Carin M. says
I have been making this hearty recipe for 2-3 years now....kids and adults are always asking me to bring this to parties. We make it exactly as directed except sometimes we add sour cream on place of plain Greek yogurt if we don't have it. This is my #1 go to for New Years Eve....everyone loves it. Thank you for sharing this with me