We love spinach artichoke dip but did you know you can make it ahead of time and let it cook (and keep warm) in the slow cooker?!
CrockPot Spinach Artichoke Dip starts with a rich cheesy base filled with more cheese, marinated artichokes, and of course lots of spinach. Let it cook until warm and melty before serving!
The crockpot not only cooks this dip making it great for potlucks and parties, but it also keeps with warm for your guests to enjoy as they please!
A Thick Cheesy Party Favorite
Everyone raves over this slow cooker spinach artichoke dip recipe!!
- This dip can be made up to 48 hours in advance and stored right in the crock of the slow cooker if you have room in the refrigerator.
- This multi-purpose dip can be served hot, cold, or kept warm in the crockpot and everyone can help themselves!
- Use as a dip and then warm the leftovers to spread on a burger or add a splash of milk and toss with pasta. So good!
- For gluten-free and keto dippers, fresh veggies like celery sticks, zucchini rounds, cucumber rounds, or sliced bell peppers make healthy scoops.
What’s in Spinach Artichoke Dip?
This recipe is made without mayonnaise, so it is extra thick and creamy!
BASE Cream cheese, sour cream, and minced garlic make the velvety smooth base in this recipe. This recipe uses 12 oz cream cheese which is 1 1/2 blocks of cream cheese. Having a larger volume keeps the dip from drying out in a 6qt slow cooker. If you use a 4 qt slow cooker, the recipe can be reduced.
CHEESE Shredded mozzarella cheese and parmesan meld all the ingredients together. If you have swiss, Gruyere, or Monterey jack, add a little bit in place of some of the mozzarella.
ARTICHOKES You’ll want to make sure you use marinated artichokes in this recipe as they’re packed in oil and have salt and other seasonings in the oil which flavors the dip.
If you use canned/water packed artichokes, I would suggest adding some extra seasoning to the dip, 1/2 teaspoon of Italian seasoning should work!
SPINACH Frozen spinach makes this quick and easy. To quickly thaw frozen spinach, place it in a mesh strainer and run hot water over it until thawed. Squeeze very dry before using.
If you’d like to use fresh spinach in place, you’ll need about 1 to 1 1/2 pounds. Chop fresh baby spinach into small pieces (some stems are okay), cook in a pan for a few minutes with a teaspoon of oil until the spinach cooks down. Cool and then squeeze dry.
Variations and Add-Ins
Slow cooker spinach artichoke dip lends itself well to add-ins!
- Try bacon bits, bay shrimp, or crab meat.
- Sliced jalapenos or a dash of hot sauce will give the dip a little kick.
- Chopped water chestnuts, green onions, or diced bell peppers add flavor and crunch.
How to Make Crockpot Spinach Artichoke Dip
This is an easy appetizer recipe that can be made ahead of time and everyone loves it.
- Beat cream cheese, sour cream, & garlic in a mixing bowl until smooth.
- Stir in remaining ingredients per recipe directions below, taste and season with additional salt if desired.
- Cook in a crockpot & serve with crackers or bread.
Our Best Dip Tips
- Ensure cream cheese is at room temperature for best results.
- Using a hand mixer is not required but adds extra air to the cream cheese and makes it fluffy and easier to scoop.
- Stir the dip after about 1 hour for even heating.
- Once the dip is heated through, turn the crockpot to warm. If it overheats the cheese can separate causing the dip to get oily.
- This dip can be baked in the oven at 400°F for about 20 minutes until browned and bubbly on the top.
Delicious Dippers
Chips & crackers: Tortilla chips, crostini, wheat thins, bagel chips, or any store-bought crackers will work perfectly.
Bread: Homemade French bread, beer bread, Naan or Pita bread, or even breadsticks can all be used as dippers!
Veggies: Serve with carrots, celery, cucumber coins, slices of peppers, or even broccoli & cauliflower for a low-carb appetizer.
Leftovers?
Keep leftover spinach artichoke dip covered in the refrigerator for up to 5 days. Serve cold as a spread or warm on the stovetop with a little milk mixed in to loosen it up.
- Reheat in a saucepan with a bit of milk. Stir in your favorite cooked pasta.
- Use leftovers to make stuffed chicken breast and bake or cook in the air fryer for an easy meal.
- Spread leftovers onto a pre-baked pizza crust and cook until browned and bubbly.
Delicious Dips to Try
- Baked Taco Ground Beef Dip – perfect for game day
- Oven Baked Spinach Artichoke Dip
- Buffalo Ranch Chicken Dip – creamy & cheesy with a kick
- The Best Buffalo Chicken Dip
- Mississippi Sin Dip – loaded with bacon and cheese
- Parmesan Artichoke Dip – a party favorite
- Confetti Corn Dip – creamy, crunchy, and colorful
Did you make this Crock Pot Spinach Artichoke Dip? Be sure to leave a rating and a comment below!
Crock Pot Spinach Artichoke Dip
Equipment
Ingredients
- 12 ounces cream cheese softened, 1 ½ blocks
- 1 cup sour cream
- 2 cloves garlic minced, more to taste
- 16 oz frozen chopped spinach thawed and squeezed dry
- 12 ounces marinated artichoke hearts chopped
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Combine cream cheese, sour cream, and garlic together in a large bowl and beat with a hand blender until fluffy.
- Stir in spinach, artichokes, and cheeses, mix until fully combined. Taste and season with additional salt if desired
- Place in a 6qt crockpot and cook on high for 1 hour or low for 2 hours. Stir and turn slow cooker to warm.
Notes
- This is a large recipe intended for a 6qt slow cooker. If your slow cooker is 4qt or smaller, the recipe can be halved.
- *Spinach: Our store sells 16oz of frozen chopped spinach. If you can only find 10-12 oz packages, you can use one package.
- Artichokes: Use marinated artichoke hearts for the best results. If your artichokes are water- packed (instead of oil), add 1/2 teaspoon Italian seasoning to the cream cheese mixture.
- Up to 1 cup of the mozzarella can be swapped out for gruyere, swiss, or Monterey jack cheese.
- Ensure cream cheese is at room temperature for best results. Using a hand mixer is not required but adds extra air to the cream cheese and makes it fluffy and easier to scoop.
- Once the dip is heated through, turn the crockpot to warm. If it overheats the cheese can separate causing the dip to get oily.
- This dip can be baked at 400°F about 20 minutes until browned and bubbly on the top.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
where do you buy Crostini?? Is it by the crackers or bread??
Often in the bakery or we make it homemade by slicing a baguette and baking it. You can find my crostini recipe here.
I always get hung up on squeezing the thawed spinach dry. How obsessive do I need to be about this part – like how dry is dry enough?
I gently squeeze it with my hands, it’s okay if there is a little bit of moisture—you just want to get most of it out.
Made this for work this week. I have about 30 coworkers and everyone LOVED it! I didn’t have mozzarella, so used two extra cups of Parmesan instead. Super yummy!
So happy to hear that, Katy! I am glad it was such a hit.
I I normally do not leave a review. I do not know the last time that I received so many compliments on a recipe. This was easy to make and everyone enjoyed it.
Thank you so much for coming back and leaving a review Ann, I really appreciate it. I’m so glad everyone loved it!
is your spinach and artichoke dip gluten free?
I would double check your ingredients to know for sure Cynthia, but as long as your ingredients are gluten free this dip is gluten free!
Can I use fresh spinach?
Yes you can Kim. You can find this info in the write up above the recipe:
If you’d like to use fresh spinach in place, you’ll need about 1 to 1 1/2 pounds. Chop fresh baby spinach into small pieces (some stems are okay), cook in a pan for a few minutes with a teaspoon of oil until the spinach cooks down. Cool and then squeeze dry.
Do you drain the marinated artichoke hearts? This recipe sounds wonderful. I want to take it to a Christmas party.
Yes, I drain the artichoke hearts. Enjoy Sharon!