Crockpot Saag Paneer Dip (Indian-Inspired Spinach Dip)
This crockpot saag paneer dip turns classic Indian saag paneer flavors into a rich, creamy appetizer perfect for parties, game days, or cozy gatherings. Slow-cooked spinach, warm spices, paneer, and a touch of cream create a bold, scoopable dip that pairs beautifully with naan and flatbread.
Equipment
- Crockpot (3 to 4 quart)
- Mixing spoon
- Immersion blender
Ingredients
- 16 ounce frozen chopped spinach
- 1 cup paneer finely grated
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 1 green chili finely chopped
- 2 tablespoons butter or oil
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
- ¼ cup Greek yogurt
- 2 tablespoons heavy cream
Instructions
- Add spinach, onion, garlic, ginger, green chili, butter or oil, cumin, turmeric, garam masala, and salt to the crockpot.
- Cover and cook on LOW for 2 hours, stirring halfway through until thick and well combined. If the dip looks loose after blending, cook uncovered for an additional 15–20 minutes before adding the paneer.
- Using an immersion blender, blend the mixture directly in the crockpot to a semi-smooth texture — some visible green is fine, but no large chunks. Alternatively, blend in batches in a regular blender and return to the crockpot.
- Stir in grated paneer, Greek yogurt, and cream. Cook for another 15 to 20 minutes until heated through.
- Serve hot with naan or flatbread.
Notes
- If the dip looks loose after blending, cook uncovered for an additional 15–20 minutes before adding the paneer.
- Finely grated paneer melts into the dip more evenly and gives a creamy texture throughout.
- For extra heat, add an additional green chili or a pinch of red chili flakes.
- This dip thickens slightly as it sits. Stir before serving if needed.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
