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Crockpot Cream Cheese Artichoke Dip Tailgating Recipe

Other than cooking meat, making dips is one of the best ways to use your crockpot. There is very little prep work and - in just a few hours - you have a delicious dip that took no extra work.

Cream cheese is a wonderful base for crockpot dips, and that’s what I used here, along with mozzarella cheese and artichokes. The cheeses melt together with the artichokes to create a creamy and flavorful topper for chips or crackers!


16 ounces cream cheese

8 ounces mozzarella cheese

1 14-ounce can of artichoke hearts, diced

4 garlic cloves, minced

1 cup milk

1 teaspoon salt

2 teaspoons pepper

Tortilla chips or crackers, for Serving


Place all ingredients (except the chips) in the crockpot. Turn the crockpot to high and let cook for about 3 hours, stirring occasionally.

Once 3 hours has lapsed, remove the top from the crockpot and check the dip. The dip should be completely melted together. Taste the dip and see if you need to add any more salt or pepper. You can also add more artichoke hearts at this point if you wish. If the dip is ready, turn the crockpot to low and leave the top on until ready to serve. (If you do not need the dip for a few more hours, be sure to leave the crockpot on low with the top on.)

To serve at your tailgate, leave the dip in the crockpot and serve with tortilla chips or crackers.

Note: If you are serving the dip where you have no electricity, be sure to cook the dip at home and then leave the top on until ready to serve. The dip will stay warm inside the crockpot for about 1 hour. You can also make this dip ahead of time and warm right before it’s time to serve.


About 10 people

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