Spinach-Parmesan Dip

The author of this recipe, Maggie Shi, says she used to serve spinach dip made with powdered soup mix in a bread bowl serving dish at her parties. For this, Shi has nixed the packaged mix, added Parmesan and mozzarella and serves it directly in the slow cooker, so it stays warm throughout the night. Most everyone loves a good spinach dip, and this one is no exception. There’s basically no prep, so it comes together in a jiffy.

Spinach-Parmesan Dip


  • 1¼    cups sour cream
  • ½    teaspoon garlic powder
  • 1    (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed out
  • ½    cup grated Parmesan cheese
  • 2    cups shredded mozzarella cheese
  • Baked pita chips, crackers, or crudités

See also Roasted Brussels Sprouts with Pomegranate Dressing, Dried Cherries and Toasted Walnuts


  1. In a slow cooker, stir together the sour cream, garlic powder, spinach, Parmesan and mozzarella.
  2. Cover and cook on low for 1 to 2 hours or until the cheeses have melted. Stir thoroughly, making sure all the ingredients are well-combined. Serve with the baked pita chips, crackers or crudités.