🧀🎉🌿 Crockpot Spinach Artichoke Dip is 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 game days, holiday entertaining, Christmas and New Year’s parties, Super Bowl, or anytime you need the BEST spinach and artichoke dip!
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.
- 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!
- This is a super-rich and creamy 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, or for game day parties from Super Bowl to the Final Four, this is a crowd pleaser.
- Because it’s made in a Crockpot, the dip 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 and Notes
To make this slow cooker spinach and artichoke dip, you’ll need the following easy-to-find fridge and pantry ingredients including:
- Spinach – I used a 10-ounce bag of fresh spinach for this recipe. 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 easier
- Artichoke hearts – You have options here: jarred or canned, marinated, or frozen. If using jarred or canned artichoke hearts, look for water-packed rather than oil-packed to keep things healthier and less greasy and oily. Marinated artichoke hearts tend to fall into the oil-based type, and I suggest something more plain. Frozen artichokes are my favorite for 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. Whichever type you use, they need to be drained and roughly chopped.
- Cream cheese – Use full-fat, brick-style cream cheese for the best results
- Sour cream – Full-fat Greek yogurt may be substituted
- Mayonnaise
- Cheese – Shredded mozzarella cheese and shredded Parmesan cheese
- Spices – Garlic, salt, pepper
Use full-fat dairy!
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!
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.
- Add all the ingredients to your Crock-Pot. 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.
- Cover and cook for one hour. 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.
- After an hour, you’ll be able to stir everything together.
- Place the lid back on and cook 1 more hour.
- 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.
What to Serve with Spinach Artichoke Dip
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.
Crockpot Spinach Artichoke Dip
Equipment
- 1 slow cooker liners optional
Ingredients
- 10 ounces 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 ounces full-fat cream cheese, cubed (from a block of cream cheese)
- 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
Instructions
- To a 6 to 7-quart slow cooker, add all the ingredients. Tip – For easier cleanup, you may wish to consider using a slow cooker liner. Stir as best you can.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Dip Recipes:
16 Cheesy Dips To Make Now – Fast, EASY, foolproof, and nothing compares to gooey, heavenly, melted CHEESE! Perfect for holiday parties, game day parties, or your next cozy night on the couch!
The BEST Baked Spinach Artichoke Dip — This baked spinach artichoke dip is rich, creamy, and it’s a crowd FAVORITE sure to disappear at parties! It’s so cheesy thanks to both mozzarella and Parmesan cheeses! It’s just THE BEST!
Creamy Baked Double Cheese and Onion Dip – One of my favorite dips, and I used to think I hated onions. Stir it together in one bowl in minutes and bake for cheesy comfort food.
Loaded Baked BLT Dip — This cheesy BLT dip is loaded with two types of cheese, bacon, fresh tomatoes, and more! It’s perfect for holiday parties and tailgating and is SO easy to make!
Spicy Chorizo Queso – No processed cheese in this EASY cheese dip that’s ready in 20 minutes! Wonderfully spicy thanks to the chorizo! Great appetizer for holiday entertaining, parties, and game days!
Baked Triple Cheese and Salsa Tortilla Chip Dip — Loaded with 3 kinds of cheese and baked to browned, bubbly, golden perfection.
Easy Pizza Dip — If you’re a cheese lover or a pizza fan, you’re going to love this crust-less pizza dip!
And now that I’ve just drooled all over my phone screen, at 6 in the morning… I love that this recipe uses fresh spinach.
I realize it IS a crockpot recipe, but there are times when said crockpot might be full to the top with chili!
So…thanks for adding the instructions for baking it in the oven, in the recipe narrative.
Would you consider also adding the instructions to the recipe “Notes”, so all the information is in one place? Thanks so much!
https://www.averiecooks.com/crockpot-spinach-artichoke-dip/#mv-creation-1739-jtr In the recipe card it’s as thorough as I can make it without writing a cookbook :) I do mention it there, in the notes. Enjoy the dip!