This Slow Cooker Spinach Artichoke Dip is as easy as it is delicious. Just toss everything in your slow cooker, let it do the work, and you’ll end up with a rich, creamy dip that everyone will love. It’s a foolproof, make-ahead recipe that stays warm for hours—ideal for entertaining. Plus, it pairs beautifully with chips, bread, crackers, or veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen chopped spinach, thawed and drained
Canned artichoke hearts, drained and chopped
Cream cheese, softened
Sour cream
Mayonnaise
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic, minced
Salt
Black pepper
Optional: crushed red pepper flakes for a little heat
Directions
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
Stir in the chopped spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper.
Transfer the mixture to a lightly greased slow cooker.
Cover and cook on low for 2–3 hours, stirring occasionally, until hot and bubbly.
Taste and adjust seasoning as needed.
Keep on the “warm” setting for serving. Serve with tortilla chips, baguette slices, or fresh vegetables.
Servings and timing
Serves: 8–10 people Prep time: 10 minutes Cook time: 2–3 hours (slow cooker) Total time: about 3 hours
Variations
Healthier Version: Use Greek yogurt instead of sour cream and light cream cheese for a lighter dip.
Extra Cheesy: Add shredded white cheddar or Monterey Jack for extra richness.
Spicy Spinach Artichoke Dip: Mix in diced jalapeños or a dash of hot sauce.
Vegan Version: Use plant-based cream cheese, vegan mayo, and dairy-free cheese alternatives.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave or return to the slow cooker on low until hot. Stir occasionally to maintain a creamy texture. This dip can also be frozen for up to 2 months—thaw overnight in the fridge and reheat before serving.
FAQs
Can I use fresh spinach instead of frozen?
Yes, just chop and sauté it briefly before adding to remove excess moisture.
Can I make this dip ahead of time?
Definitely! Combine all ingredients in the slow cooker insert, cover, and refrigerate overnight. Cook when ready to serve.
How do I keep the dip warm for a party?
Keep the slow cooker on the “warm” setting and stir occasionally to prevent the edges from drying out.
What kind of artichokes should I use?
Use canned or jarred artichoke hearts packed in water, not marinated—they’ll keep the flavor balanced.
Can I bake this instead of using a slow cooker?
Yes! Spread the mixture in a baking dish and bake at 375°F (190°C) for 25–30 minutes until bubbly.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and extend the cooking time slightly.
How do I prevent the dip from being watery?
Drain the spinach and artichokes well before mixing. Squeeze out any extra moisture from the spinach.
Can I use fresh garlic instead of minced?
Yes, 2–3 cloves of fresh garlic minced finely will add great flavor.
What are the best dippers for this?
Tortilla chips, baguette slices, pita bread, pretzels, or fresh veggies like carrots and celery all work perfectly.
Can I add protein to this dip?
Yes! Stir in cooked shredded chicken or crab meat for a heartier version.
Conclusion
This Slow Cooker Spinach Artichoke Dip is the perfect combination of creamy, cheesy, and savory goodness. Easy to make and always a hit, it’s a must-have recipe for parties, holidays, or casual get-togethers. Serve it warm and watch it disappear—this classic dip is a guaranteed crowd favorite every time
This Slow Cooker Spinach Artichoke Dip is a creamy, cheesy, and crowd-pleasing appetizer that practically makes itself. With tender spinach, tangy artichokes, and rich cheeses, it’s the perfect warm dip for parties, holidays, or game days.
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: ¼ teaspoon crushed red pepper flakes
Instructions
In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well blended.
Stir in spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and black pepper until evenly combined.
Transfer the mixture to a lightly greased slow cooker.
Cover and cook on low for 2–3 hours, stirring occasionally, until hot and bubbly.
Taste and adjust seasoning as needed. If desired, stir in crushed red pepper flakes for heat.
Switch to the “warm” setting for serving. Serve with tortilla chips, baguette slices, or fresh vegetables.
Notes
Be sure to drain spinach and artichokes thoroughly to prevent the dip from becoming watery.For a lighter version, use Greek yogurt and light cream cheese.To bake instead of using a slow cooker, spread the mixture in a baking dish and bake at 375°F (190°C) for 25–30 minutes.This dip reheats well and can also be frozen for up to 2 months.
