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Warm, creamy, and loaded with spinach, artichokes, and plenty of melted cheese, this Slow Cooker Spinach Artichoke Dip is the kind of appetizer that belongs in the middle of the table with a big bowl of chips nearby. It takes just 10 minutes to prep, and after that, the crock pot does nearly all the work.
I especially love a warm dip when I’m putting together food for a party or game day. There’s something so inviting about lifting the lid of the slow cooker and finding a bubbling, cheesy dip ready for everyone to dig into. And because this one cooks entirely in the crock pot, there’s no baking dish to watch and no oven space to give up.
Fresh spinach and tender artichokes balance the richness of cream cheese, sour cream, mozzarella, and Parmesan, while four cloves of garlic add a savory finish. Serve it warm with crackers or chips, and don’t be surprised if everyone keeps coming back for another scoop.
Why You’ll Love This Recipe
We’ve been talking about all that cheese, but one of my favorite things about this dip is actually how simple it is to make. There’s no complicated prep and no need to cook several components separately. Everything goes into one small crock pot, and two hours later, you have a warm appetizer ready for sharing.
Here are a few more reasons to make it:
- It only takes 10 minutes to prep. Chop the spinach and artichokes, cube the cream cheese, and the slow cooker takes it from there.
- It’s wonderfully creamy. Cream cheese and sour cream make a rich base, while mozzarella melts right into the dip.
- Fresh spinach keeps it balanced. The spinach adds freshness and color alongside all that creamy cheese.
- Artichokes add texture. Roughly chopped artichoke hearts give you tender pieces throughout every scoop.
- It’s made for sharing. Serve it straight from the crock pot with crackers or chips for an easy party appetizer.
Ingredients You’ll Need
Here’s what you’ll need to make this creamy Slow Cooker Spinach Artichoke Dip:
- Fresh Spinach – Fresh spinach gives the dip plenty of color and a fresh, savory flavor that balances the rich, creamy cheeses. Roughly chop it so it mixes easily throughout the dip.
- Artichoke Hearts – These add tender texture and the distinctive tangy, slightly earthy flavor that makes spinach artichoke dip so good. Drain them well and roughly chop them before adding them to the crock pot.
- Cream Cheese – This is the rich, creamy foundation of the dip. Cutting the block into cubes helps it soften and blend with the other ingredients as everything cooks.
- Sour Cream – Sour cream loosens up the cream cheese and gives the dip a smooth, creamy consistency with a little tang.
- Mozzarella Cheese – For that melty, cheesy goodness! Mozzarella melts beautifully into the dip without overpowering the spinach and artichokes.
- Parmesan Cheese – Parmesan adds a salty, nutty bite and gives the cheese mixture a little more depth.
- Garlic – Four cloves of minced garlic bring lots of savory flavor and pair especially well with the spinach, artichokes, and Parmesan.
- Salt and Pepper – These simple seasonings bring all the flavors together. Add them to taste so you can adjust the finished dip exactly how you like it.
Step-by-Step Instructions
Ready to make the dip? Here’s how it comes together.
First, add everything to the crock pot.
Add all ingredients to a small crock pot and stir. Put the lid on and set on LOW for 2 hours.
At this point, you don’t need everything to look perfectly smooth or combined. The cheeses will soften as they heat, making the mixture much easier to stir later.
After 1 hour, give it a stir.
Remove the lid and stir. By now, the cream cheese will have softened and the mozzarella and Parmesan will be melting into the sour cream.
Replace the lid and continue to cook for 1 additional hour.
Finally, season and serve.
Stir dip and taste to adjust seasoning with salt and pepper. Serve with crackers or chips.
That’s it! Bring it to the table while it’s still warm and creamy, and let everyone dig in.
Expert Tips
This recipe is simple, but a few little details can help you get a creamy dip with plenty of spinach and artichoke in every bite.
Drain the artichokes well. Artichoke hearts can hold quite a bit of liquid. Letting them drain thoroughly before you chop them helps keep extra moisture out of the dip.
Roughly chop the spinach and artichokes. You still want to see and taste both ingredients, but smaller pieces make the dip much easier to scoop with a cracker or chip.
Cube the cream cheese. Cutting the block into pieces, as the recipe directs, helps it soften throughout the crock pot instead of leaving one large piece in the center.
Don’t skip the halfway stir. That stir after the first hour is when everything really starts coming together. Mix well, replace the lid, and let the dip finish cooking.
Wait to adjust the seasoning. Parmesan brings plenty of salty, savory flavor on its own. Taste the dip once it has finished cooking, then add as much salt and pepper as you like.
Recipe Variations
I’d make this dip exactly as written the first time, but once you know the recipe, there are plenty of easy ways to play with it.
For a little heat, add a pinch of red pepper flakes or a splash of hot sauce. If you want something heartier, cooked shredded chicken can turn it into a more substantial appetizer. You could also replace the mozzarella with a smoky melting cheese for a different flavor.
And if you love bright flavors with rich, creamy dishes, try finishing your serving with a small squeeze of lemon.
These additions are completely optional—the original recipe and ingredient list stay exactly the same.
Storage & Reheating
Have some dip left? Lucky you! Let it cool, transfer it to an airtight container, and keep it in the refrigerator for up to 4 days.
To reheat it, warm the dip gently in the microwave in short intervals, stirring between each one, or heat it slowly on the stovetop. If you’re reheating a larger amount for another gathering, you can return it to the slow cooker and warm it through.
I wouldn’t choose this recipe for freezing. Cream cheese and sour cream can change texture after they’ve been frozen and thawed, so the dip may not come back quite as smooth and creamy. For the best texture, enjoy it fresh or refrigerated and reheated.
Serving Suggestions
Serve this spinach artichoke dip warm, when the cheeses are melted and the texture is creamy enough for scooping. Crackers and chips are the classic choices, and they’re all you really need.
If I were putting together a larger appetizer spread, though, I’d add toasted baguette slices, crostini, pita chips, and a few crisp vegetables. Celery sticks, carrots, and sliced bell peppers give you something fresh and crunchy alongside the rich dip.
It’s especially good for game day, holiday parties, potlucks, and casual get-togethers. Keep the crock pot nearby, surround it with plenty of things for dipping, and you have an appetizer everyone can help themselves to.
Recipe FAQs
1. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach if that’s what you have on hand. Just thaw it completely and squeeze out as much liquid as possible before adding it to the crock pot. This will help keep the dip thick and creamy instead of watery.
2. Do I need to cook the spinach before adding it to the crock pot?
No, there’s no need to cook the fresh spinach first. Add it right to the crock pot with the other ingredients. It will wilt down and become tender as the dip cooks, which means one less step and one less pan to wash.
3. Why should I stir the dip after the first hour?
Stirring halfway through helps everything melt together evenly. The cream cheese will be nice and soft by this point, so you can easily mix it with the sour cream, cheeses, spinach, and artichokes. Then simply replace the lid and let it cook for the remaining hour.
4. Can I make spinach artichoke dip ahead of time?
Yes, this is a great dip to make ahead. Prepare it as directed, let it cool, and store it covered in the refrigerator. When you’re ready to serve, reheat it until hot and creamy. Leftovers can be stored in the refrigerator for 3 to 4 days.
5. What’s the best way to reheat leftovers?
You can easily reheat individual portions in the microwave in short intervals, stirring in between. For a larger amount, warm it gently on the stovetop until heated through. Once hot, you can transfer it to the crock pot to keep it warm for serving.
Slow Cooker Spinach Artichoke Dip
Ingredients
- 1 bag (10 Ounces) fresh spinach, roughly chopped
- 1 can (14 ounces) artichoke hearts, roughly chopped
- 1 Block (8 ounces) cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 4 cloves minced garlic
- salt and pepper to taste
Instructions
- Place all of the ingredients in a small crock pot and stir to combine. Cover with the lid and cook on LOW for 2 hours. After the first hour, remove the lid and stir the dip. Replace the lid and cook for 1 additional hour.
- Give the finished dip another stir, then taste and adjust the seasoning with salt and pepper. Serve warm with crackers or chips.
Notes
Recipe Notes
Nutrition
Calories: 383kcal | Carbohydrates: 10g | Protein: 13g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 767mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6030IU | Vitamin C: 28mg | Calcium: 332mg | Iron: 2mg
