I love a good warm dip, and this Crockpot Spinach Artichoke Dip is a true winner! You get a thick and rich appetizer with almost no hands-on work, just a few ingredients, and a trusty slow cooker that will do all the work for you. It's a great match for any occasion, from a potluck to a family gathering, or even movie night!
Crockpot Spinach Artichoke Dip Recipe Essentials
- 🍽️ Course: Appetizer
- ⏱️ Cooking Time: 2 hours
- 🍴 Servings: 4
- 🧄 Flavor Profile: Creamy, cheesy, and savory with tender spinach, tangy artichokes, and rich garlic flavor.
- 🍚 Best Served With: Tortilla chips, toasted baguette slices, or fresh veggies.
- 🧊 Make Ahead?: Yes, assemble ahead and refrigerate, then heat in the crockpot when ready.
Summarize and Save This Content On
Spinach and artichoke are the perfect pair; that's why so many people love a tasty spinach artichoke dip. This one is just as cheesy and flavorful, but without putting in any effort. It's one of the top crockpot dips that I recommend for every special occasion because all you have to do is drop the ingredients into the pot and let it come together.
Some other versions of spinach artichoke dip you should try are my healthy spinach artichoke dip and this cold spinach artichoke dip.
Why You'll Love This Recipe
- There's no pre-cooking: You don't have to cook or prepare any of the ingredients before putting them into the slow cooker. Other than mincing the garlic and cubing the cream cheese, there's not a lot of work.
- It's easy to customize: I love that this is a delicious base recipe that you can add to. Get creative and make this recipe your own!
- It stays warm for serving: The beauty of a crockpot is that it has a keep warm setting. Set it in a spot where it can stay plugged in, and your spinach artichoke dip will remain hot and creamy for the whole party!
Ingredients
The key ingredients for this crockpot dip recipe are listed below. I love that it's not a seasonal appetizer and can be made whenever you want!
- Spinach: I like to use fresh spinach for this recipe because of the texture, and it requires less prepping. Frozen spinach will work in a pinch, but it must be thawed and drained for the best results.
- Artichokes: Ensure that you rinse and drain the can of artichokes. Sometimes the brine can be on the salty side, throwing the flavor off balance. This artichoke and spinach chicken casserole uses canned artichokes, too.
- Cheese: To make the best slow cooker spinach artichoke dip, you'll need cream cheese, mozzarella, and Parmesan. These three make the dip rich, creamy, cheesy, and a little sharp!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Jalapeno: Stir in ¼ cup of freshly diced jalapenos (with the seeds and membranes removed to tame the heat) to add some spice.
- Sun-dried tomato: Add about ¼ cup of chopped sun-dried tomatoes for color and texture.
- Add shredded chicken: Add some protein by stirring in 1 cup of cooked shredded chicken.
How to Make Spinach Artichoke Dip in the Crockpot
You only need 2 steps to get your crockpot spinach and artichoke dip ready to start cooking. Ensure that you get everything measured and prepped, too.
Step 1: Add the ingredients and cook. Start by adding all the ingredients for the spinach artichoke dip into the bottom of the crockpot. Cover and cook it on low for 2 hours.
Step 2: Stir and serve. Give it a good stir and serve it warm with some easy pizza dough breadsticks.
Expert Tips
- Don't use a small crockpot: With a smaller pot, the ingredients of the dip sit too deep, causing the heat to concentrate on the edges. This can risk scorching the dip and burning the cheese on the bottom or the sides. A 4-6-quart crockpot gives you plenty of surface area, and the heat is gentler at the edges.
- Stir the dip halfway: I find that stirring the dip halfway through cooking ensures that all of the cheese melts and the ingredients cook evenly.
- Best reheating methods: Leftover dip should be reheated in a crockpot at low heat or in a saucepan over low heat. Microwaves are too harsh and can cause the dairy in the spinach artichoke dip to curdle from the high heat.
If you're looking for more easy crockpot dips, you'll love crockpot rotel dip.
Serving Suggestions
- Some of my favorite crunchy dippers are crackers, tortilla chips, air-fried bagel chips, and oven pita chips.
- If you prefer something softer, I highly recommend this copycat Cheesecake Factory brown bread.
- Serve your crockpot artichoke spinach dip with cooked veggies like these Mediterranean roasted vegetables, or raw bell peppers and celery.
- Repurpose your leftovers and add them to this grilled cheese and egg sandwich for extra richness.
Crockpot Spinach Artichoke Dip Recipe FAQs
If you don't drain the artichokes enough or if you use frozen spinach and don't squeeze out enough excess moisture, your dip can become thin and watery. Allow it to cook without the lid for about 30 minutes to evaporate some of the liquid. You may also add a little extra mozzarella cheese to thicken it slightly.
This is a common issue that typically happens if the dip overheats. If you find your dip is separated and oily, ensure the heat on your slow cooker is on low. Stir it well and add a splash of warm milk to re-emulsify the cheese.
Keep your crockpot spinach dip leftovers in an airtight container in the refrigerator for up to 5 days.
You can, but the texture and consistency might be a bit different when it's thawed. Allow it to cook completely and then place it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight and reheat it gently, adding a splash of milk or cream to re-emulsify (just like when it separates).
More Delicious Crockpot Appetizers
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot Spinach Artichoke Dip
Ingredients
- 8 ounce bag of baby spinach 1 bag
- 14 ounce quartered artichoke hearts drained and rinsed, 1 can
- 8 ounce block cream cheese cut into large chunks, 1 brick
- 1 cup sour cream
- ¾ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1 tablespoon minced garlic
- Salt to taste
- Pepper to taste
Instructions
- Add the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, mozzarella cheese, and garlic to a slow cooker. You do not need to stir.
- Place the lid on the slow cooker and cook the dip on LOW for two hours, stirring about halfway through to prevent the bottom of the dip from burning.
- After two hours, stir the dip until all the ingredients are fully combined and season with salt and pepper to taste.
- Serve the dip warm, with tortilla chips, bagel chips, or your favorite crackers for dipping.
- Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Drain the artichokes well before adding them to ensure that your spinach and artichoke dip isn't watery. Allow it to cook uncovered for a few minutes and add more shredded cheese to thicken it again.
- If the dip separates, add a splash of warm milk to re-emulsify the cheese, so it isn't grainy or oily.
- Stir the dip halfway so the ingredients cook evenly and the cheese melts fully.
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