Why You’ll Love This Recipe
This recipe takes the classic flavors of spinach artichoke dip and simplifies the process using a crockpot. Just mix the ingredients, set it, and let it slowly melt into a smooth, creamy dip.
It stays warm for hours, making it ideal for entertaining. The combination of cheeses creates a perfectly gooey texture, while garlic and artichokes add savory depth. It’s easy to prepare ahead of time and requires minimal hands-on effort.
Whether you’re hosting a game day party or bringing a dish to share, this dip is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen chopped spinach, thawed and well drained
canned artichoke hearts, drained and chopped
cream cheese, softened
sour cream
mayonnaise
garlic, minced
mozzarella cheese, shredded
parmesan cheese, grated
salt
black pepper
optional: red pepper flakes
Directions
- Lightly grease the inside of your crockpot to prevent sticking.
- Add the softened cream cheese, sour cream, and mayonnaise to the crockpot. Stir until mostly combined.
- Mix in the minced garlic, salt, and black pepper.
- Add the drained spinach and chopped artichoke hearts. Stir well to distribute evenly.
- Fold in the shredded mozzarella and grated parmesan cheese.
- Cover and cook on low for 2–3 hours or on high for 1–2 hours, stirring occasionally, until fully melted and creamy.
- Once hot and smooth, switch the crockpot to the warm setting for serving.
- Garnish with red pepper flakes if desired and serve with chips, crackers, or toasted bread.
Servings and timing
Servings: 8 servings
Prep time: 10 minutes
Cook time: 2–3 hours on low or 1–2 hours on high
Total time: about 2 hours 10 minutes
Variations
Add cooked and crumbled bacon for extra savory flavor.
Stir in shredded rotisserie chicken to make it more filling.
Swap mozzarella for Monterey Jack or use a blend of Italian cheeses.
For a lighter option, substitute Greek yogurt for sour cream.
Add a squeeze of lemon juice to brighten the flavors.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in 30-second intervals, stirring between each interval until warmed through. You can also reheat gently on the stovetop over low heat.
If the dip thickens after chilling, stir in a small splash of milk while reheating to restore creaminess.
Freezing is not recommended, as the texture may become grainy once thawed.
FAQs
Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted and drain thoroughly before adding it to the crockpot.
Do I need to drain the spinach well?
Yes, removing excess moisture prevents the dip from becoming watery.
Can I make this dip ahead of time?
Yes, you can assemble all ingredients in the crockpot insert, refrigerate, and cook when ready.
Can I cook this on the stovetop instead?
Yes, combine everything in a saucepan over low heat and stir until melted and smooth.
What should I serve with this dip?
Tortilla chips, pita chips, sliced baguette, crackers, or fresh vegetables all pair well.
Can I make this dip spicy?
Yes, add red pepper flakes, diced jalapeños, or a splash of hot sauce.
Why is my dip too thick?
It may need a small amount of milk or cream stirred in to loosen the texture.
Can I double the recipe?
Yes, just ensure your crockpot is large enough and allow a little extra cooking time.
Can I use marinated artichokes?
Yes, but drain them well and adjust seasoning if needed since they are often pre-seasoned.
Is this dip gluten-free?
The dip itself is typically gluten-free, but be sure to choose gluten-free dippers if needed.
Conclusion
Crockpot spinach artichoke dip is a creamy, flavorful appetizer that’s simple to prepare and always a favorite. With minimal effort and maximum flavor, this slow cooker version makes entertaining easy while delivering the rich, cheesy comfort everyone loves.
PrintCrockpot Spinach Artichoke Dip
Crockpot spinach artichoke dip is a warm, creamy, and crowd-pleasing appetizer made effortlessly in the slow cooker. Loaded with tender spinach, chopped artichokes, and melted cheeses, it’s perfect for parties, holidays, and game day gatherings.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 ounces frozen chopped spinach, thawed and well drained
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Lightly grease the inside of your crockpot to prevent sticking.
- Add the softened cream cheese, sour cream, and mayonnaise to the crockpot. Stir until mostly combined.
- Mix in the minced garlic, salt, and black pepper.
- Add the drained spinach and chopped artichoke hearts. Stir well to distribute evenly.
- Fold in the shredded mozzarella and grated parmesan cheese.
- Cover and cook on low for 2–3 hours or on high for 1–2 hours, stirring occasionally, until fully melted and creamy.
- Once hot and smooth, switch the crockpot to the warm setting for serving.
- Garnish with red pepper flakes if desired and serve with chips, crackers, or toasted bread.
Notes
- Drain spinach thoroughly to prevent a watery dip.
- Greek yogurt can be substituted for sour cream for a lighter option.
- Add cooked bacon or shredded chicken for extra flavor and heartiness.
- If the dip thickens after chilling, stir in a splash of milk while reheating.
- Freezing is not recommended as the texture may become grainy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
