Why You’ll Love Crockpot Spinach Artichoke Dip Recipe
This recipe is incredibly easy to prepare — simply combine the ingredients, let the slow cooker do the work, and enjoy a perfectly melted dip.
It’s creamy, savory, and packed with cheesy goodness in every bite.
Perfect for entertaining, this dip stays warm in the crockpot, making it ideal for gatherings and potlucks.
It’s also versatile and easy to customize with extra cheeses, spice, or protein additions.
Best of all, it requires simple ingredients you may already have in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 ounces frozen spinach, thawed and well drained
12 ounces artichoke hearts, drained and chopped
8 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 cup freshly grated parmesan cheese
2 cloves garlic, minced
Directions
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Thoroughly drain the thawed spinach, squeezing out as much excess moisture as possible to prevent a watery dip.
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Chop the drained artichoke hearts into small pieces.
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Add the spinach, artichokes, cream cheese, sour cream, mayonnaise, parmesan cheese, and minced garlic to your slow cooker.
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Stir everything together until well combined.
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Cover and cook on low for about 3 hours, stirring occasionally, until the cheeses are fully melted and the dip is hot and creamy.
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Stir once more before serving and keep warm in the crockpot while guests enjoy.
Servings and timing
Servings: Approximately 10–12 servings
Prep time: 10 minutes
Cook time: 3 hours on low
Total time: About 3 hours 10 minutes
Variations
Add shredded mozzarella for an extra gooey texture.
Stir in crushed red pepper flakes or a dash of hot sauce for heat.
Mix in cooked, shredded chicken to turn it into a heartier dip.
Add sautéed onions for extra depth of flavor.
Swap parmesan for Romano cheese for a slightly sharper taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
To reheat, microwave in 30-second intervals, stirring between each interval until heated through. You can also reheat gently on the stovetop over low heat, stirring frequently.
If the dip thickens too much after refrigeration, stir in a small splash of milk or cream while reheating to restore its creamy consistency.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Sauté it first until wilted, then drain thoroughly before adding to the slow cooker.
Can I make this dip ahead of time?
Yes. You can mix all the ingredients together and refrigerate them in the slow cooker insert overnight. Cook it the next day when ready to serve.
Can I cook this on high instead of low?
You can cook it on high for about 1 1/2 to 2 hours, stirring occasionally, until fully melted and heated through.
What can I serve with spinach artichoke dip?
It pairs well with tortilla chips, toasted baguette slices, crackers, pita chips, or fresh vegetable sticks.
How do I prevent the dip from becoming watery?
Make sure the spinach and artichokes are thoroughly drained before mixing them into the dip.
Can I bake this instead of using a slow cooker?
Yes. Transfer the mixture to a baking dish and bake at 350°F for about 20–25 minutes, or until hot and bubbly.
Is this dip freezer-friendly?
Freezing is not recommended because dairy-based dips can separate and change texture when thawed.
Can I add other cheeses?
Absolutely. Mozzarella, Monterey Jack, or a blend of Italian cheeses are great additions.
How do I keep it warm during a party?
Leave it on the warm setting in the slow cooker and stir occasionally to maintain a smooth texture.
Can I double this recipe?
Yes, simply double all ingredients and ensure your slow cooker is large enough to accommodate the increased volume.
Conclusion
Crockpot Spinach Artichoke Dip is a timeless appetizer that never fails to impress. Creamy, cheesy, and full of savory flavor, it’s incredibly easy to prepare and perfect for any gathering. Whether you’re hosting a party or enjoying a cozy night at home, this slow-cooked dip is guaranteed to be a hit every time.
