Crockpot Spinach Artichoke Dip — Creamy, cheesy, and best of all SO EASY! Add the spinach, artichokes, mozzarella, and Parmesan to your slow cooker and let it do all the work! All you have to do is stir, serve, and watch everyone devour the dip! It’s better than any restaurant version and perfect for holiday entertaining, Christmas and New Year’s parties, Super Bowl, or anytime you need the BEST spinach and artichoke dip!
Table of Contents
- Easy Crockpot Spinach and Artichoke Dip Recipe
- Ingredients in Warm Spinach Artichoke Dip
- How to Make Spinach Artichoke Dip in a Crockpot
- Recipe Variations to Try
- Tips for the Best Crockpot Spinach Artichoke Dip
- Easy Spinach Artichoke Dip Recipe FAQs
- What to Serve with Spinach Artichoke Dip
- Storing Leftover Slow Cooker Spinach Artichoke Dip Recipe
- Crockpot Spinach Artichoke Dip Recipe
- More Easy Dip Recipes:
Easy Crockpot Spinach and Artichoke Dip Recipe
One of my favorite appetizers or dips of all time is spinach and artichoke dip. Actually I just adore the spinach + artichoke combination of any kind!
I have a Baked Spinach Artichoke Dip recipe as well as an older but very Cheesy Spinach Artichoke Dip, a comfort food Spinach Artichoke Cheesy Chicken Pasta plus a lighter Spinach Artichoke Quinoa Salad. Yes, I do love just about anything spinach and artichoke!
But I did not have a slow cooker recipe for spinach artichoke dip until this one.
I don’t know what I was waiting for because this is the easiest spinach artichoke dip I’ve ever made! Literally you add all the ingredients to your slow cooker, wait, stir, and serve! It doesn’t get any easier!
Or any creamier. That’s right, this is a super rich and creamy spinach and artichoke dip thanks to cream cheese, mayo, and sour cream. And it’s perfectly cheesy thanks to both gooey mozzarella and sharp Parmesan for a nice pop of flavor amidst chunks of artichokes and fresh spinach.
Whether you want to serve this easy dip recipe at your holiday parties, Christmas get-togethers, for game day parties from Super Bowl to the Final Four, this is a crowd pleaser.
Because it’s made in a Crockpot it stays warm and you can have this sitting out and people can help themselves to a helping of nice warm dip, and I promise, they will do just that!
Served with corn tortilla chips, French bread, or your favorite dippers, you won’t have to worry about having leftovers.
Ingredients in Warm Spinach Artichoke Dip
To make this Crockpot spinach and artichoke dip, you’ll need the following easy-to-find fridge and pantry ingredients including:
- Artichoke hearts
- Cream cheese
- Sour cream (full fat Greek yogurt may be substituted)
- Shredded mozzarella cheese
- Shredded Parmesan cheese
- Black pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Spinach Artichoke Dip in a Crockpot
I’m all about easy appetizers and it truly does not get any easier than this Crockpot artichoke spinach dip! This little number is an add it all together, wait, stir, wait, and serve! Basically no prep, no active work.
Step 1: Add all the ingredients to your Crock-Pot, cover, and cook on low for 1 hour.
Step 2: After an hour, you’ll be able to stir everything together. Place the lid back on and cook 1 more hour.
Step 3: Serve the dip with your favorite dippers including crackers, bread, vegetable sticks, or chips.
Recipe Variations to Try
Feel free to add about 1/2 cup finely diced bell peppers, white or yellow onions, or sliced mushrooms.
Or if you’re into spice and heat you can add some jalapeno peppers, serrano chiles, or just a generous pinch of red pepper flakes.
If protein is your goal, adding 1 cup of shredded or cubed rotisserie or leftover chicken is great.
For the ultimate splurge, you can make this a crab spinach artichoke dip by adding 1 cup cooked crab meat.
Tips for the Best Crockpot Spinach Artichoke Dip
Full Fat Dairy Products: For the best taste, texture, consistency, and richness of flavor, I strongly recommend full fat cream cheese, sour cream, mayo, mozzarella, and Parmesan.
Reduced fat, low-fat, lite, or fat free (please no!) have water and fillers in place of the fat that full fat products do. Low fat cream cheese is not your friend here because you don’t want watery, soupy dip with excess liquid so don’t substitute.
Therefore, just use the full fat products and enjoy the decadence. This isn’t a low cal recipe but it’s also not something you eat every day! And it’s totally worth the splurge!
Cook on Low Heat: I recommend cooking on the low heat setting rather than high. It allows for more of a ‘slow burn’ shall we say which when you’re working with dairy products is safer.
Reduce the Mess: I know they’re not for everyone (yes, plastic and all), but if you want to make cleanup an absolute breeze, use a slow cooker liner with your slow cooker. I use them often for recipes like this or in my Slow Cooker Beef Chili recipe.
For soups they’re not really necessary but for anything that could stick a bit or be messier or become caked-on, they are so handy!
Easy Spinach Artichoke Dip Recipe FAQs
I used a 10 ounce bag of fresh spinach for this recipe for a couple reasons. First, it somehow ‘feels’ healthier than frozen but I know that’s not really logically true.
What is true though is that frozen spinach is much more of a pain to deal with! You have to plan ahead and thaw it. Then you need to wring out the water from it like crazy and blot, blot, and blot some more with paper towels – using tons in the process hoping they don’t rip. And then those little spinach fragments stick to every nook and cranny on your kitchen counter, sink, you name it.
Therefore for me, fresh is just easier! However, if you really want to use frozen spinach, you can but be sure to wring it out extremely well or your dip will be watery and soupy.
I recommend using artichoke hearts. From there, you have a few options:
1. Jarred (or canned) artichoke hearts – If using these, look for water packed rather than oil packed to keep things healthier and less greasy and oily. Regardless, you’ll need to drain the liquid.
2. Marinated artichoke heart – These tend to fall into the oil-based type and I suggest something more plain. You’re paying for the ‘marinade’ liquid which is going to be drained off so it’s a waste.
3.Frozen artichoke hearts – They’re my favorite ‘form’ of artichoke hearts because they’re flash frozen without oil, they thaw easily and without a mess (unlike frozen spinach, see above) and they’re usually more economical than the jarred artichoke hearts. If you have a Trader Joe’s in your area, their frozen artichoke hearts are my favorite!
Which ever type you use, they need to be drained and roughly chopped.
This spinach artichoke dip crockpot recipe is an easy one to make in a few hours in advance because the slow cooker is perfect for keeping the dip warm, soft, and so inviting! So you can make the dip, and have it ready and waiting for your guests. If your slow cooker has a ‘warm’ setting, use it.
I wouldn’t make it more than a couple hours in advance though because there are limits to how long you want it just sitting in the slow cooker.
You can definitely make this exact recipe in an often buy using well softened cream cheese and then stirring everything together, putting it a 9-inch pie dish, baking, dish, or casserole dish. Bake it for about 30 minutes in a 375F oven, or as needed.
Looking for a great baked spinach and artichoke dip recipe? This Best Baked Spinach Artichoke Dip is my recommendation.
What to Serve with Spinach Artichoke Dip
I always like to serve my Crockpot spinach artichoke dip with plenty of:
- Lightly toasted French bread or a sliced baguette
- Pita chips
- Tortilla chips
- Carrots and celery sticks
Chances are you’re going to be serving this dip at a Christmas party, holiday party, game day event, tailgating, or Super Bowl party which means there’s going to be plenty of other food, snacks, appetizers and munchies around.
Here are some of my favorite appetizers and snack recipes that pair well with this easy dip:
- Ham and Cheese Sliders
- Pepperoni Pizza Sliders
- Southwestern Eggrolls (Applebee’s Copycat)
- 5-Minute Dill Pickle Chex Mix
- Buffalo Chicken Dip
- The Best Spinach Artichoke Dip
- Creamy Baked Onion Dip
- Cheddar Pigs in a Blanket
- Baked Sticky Honey Garlic Meatballs
- Slow Cooker Hawaiian Meatballs
- Crockpot Grape Jelly Meatballs
- How To Make a Meat and Cheese Board
- Spanish Cheese and Charcuterie Board
- Salty and Sweet Cheese Board
- Cranberry Brie Bites
- Cranberry Baked Brie
- Baked Brie in Puff Pastry
Storing Leftover Slow Cooker Spinach Artichoke Dip Recipe
If you do find yourself with leftover any leftover spinach artichoke dip, it’ll keep in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it.
To reheat it, for ease I reheat modest portions in the microwave for about 30 seconds, or as needed. While you could technically reheat it in your Crockpot, that sounds like way too much work!
Repurposing Leftover Spinach Artichoke Dip
If you’re wondering what to do with leftover dip, you can add some of top of cooked chicken breasts to jazz them up.
If you’re a pasta fan, boil some noodles and stir in the leftover dip in.
Feeling like a sandwich? Use the dip as a spread on the buns or bread like you’d use mayo or mustard and then layer in your deli turkey, ham, or chicken.
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Crockpot Spinach Artichoke Dip
- one 10-ounce bag fresh spinach, roughly chopped and long obvious stems removed*
- 14 ounce jar artichoke hearts, drained and roughly chopped (or a 10 to 14-ounce bag frozen artichoke hearts, thawed, drained, and roughly chopped)*
- 8 ounce block full-fat cream cheese, cubed
- 1 cup full fat sour cream, full fat Greek yogurt may be substituted
- ½ cup full fat mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 to 5 cloves garlic, peeled and finely minced
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- Place the lid on top and slow cook on LOW heat for 1 hour.
- Remove the lid, and now you can easily stir all the ingredients together.
- Place the lid back on and slow cook on LOW for 1 additional hour, or until the dip is hot and bubbly. Serve with bread, crackers, tortilla chips, veggie sticks, or as desired.
- Make in Advance – The dip can be made a few hours in advance of when you plan to serve it. Keep it in the slow cooker on the low setting. If you have a 'warm' setting, use it. Note that the longer you let the dip actually cook on the low setting, the thicker it will get which is why I don't recommend making it more than a couple hours in advance.
- Storage – Extra dip will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave, or as desired. I do not recommend freezing leftover dip. Read the blog post for recipe ideas for How To Repurpose Leftover Dip.
Nutrition information is automatically calculated, so should only be used as an approximation.
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