I then sprinkle in the garlic powder and onion powder, followed by a sprinkle of salt and pepper. It’s always nice to taste as I go, so I usually add a bit more salt, as cheese can be quite salty on its own. I give everything a gentle stir with my spatula, ensuring that the ingredients start to meld together nicely. Once combined, I cover the slow cooker and set it to low for about 2 hours. It’s worth it to resist the urge to peek because the cheeses need that time to melt into gooey perfection!
As the dip cooks, my kitchen fills with a mouthwatering aroma that makes it hard to wait. After 2 hours, I take off the lid and give it a good stir; it’s so creamy! Next, I mix in the sour cream, which adds that luscious tang and helps bring everything together. I’ll let it cook for an additional 15 minutes to ensure the sour cream warms up and blends perfectly.
Once that’s done, it’s finally time to dig in! I like to serve the dip straight from the slow cooker so it remains warm. Grab your favorite tortilla chips and get ready for a cheesy, spinach-filled delight!
Pro Tips for Best Results
I tested this three ways: with fresh spinach, frozen spinach, and even kale! While all versions tasted delicious, I found that frozen spinach is the most practical because it’s pre-washed and only needs thawing and draining. Fresh spinach does give a vibrant pop, but it can shrink down too much for my liking.
Another tip I discovered is to avoid using pre-shredded cheese. I learned the hard way that the anti-caking agents required for pre-shredding can prevent the cheese from melting smoothly. Block cheese is the way to go for that ultimate creamy texture!
Lastly, be sure to taste and adjust your seasoning. I suggest starting with less salt because the cheeses already have some saltiness. You can always add more, but it’s hard to take it out if you overdo it!
Common Mistakes to Avoid
One mistake I made when I first attempted this recipe was not draining the spinach properly. I ended up with a watery dip that just didn’t hit the mark. I now make it a point to really squeeze out as much moisture as possible to keep the dip creamy! (See the next page below to continue…)