Crockpot spinach artichoke dip is a simple, crowd-pleasing appetizer you can make for parties with almost no fuss. Combine the ingredients in a slow cooker and it’s ready in about an hour.
Crockpot recipes shine because they demand very little active time. This spinach artichoke dip is no exception: place the ingredients in the slow cooker, give them a quick stir, and let the crockpot do the work. The result is a creamy, cheesy dip that beats store-bought versions and makes a perfect addition to a tailgate, game day spread, or any gathering.
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Why this recipe works
This dip is quick to prepare and versatile. Use fresh or frozen spinach, swap sour cream for plain Greek yogurt, or choose lower-fat cheeses if you prefer. It reheats well and can be made ahead, freeing you to enjoy time with guests instead of standing in the kitchen.
Ingredients and substitutions
- Frozen spinach (thawed and well drained) or fresh spinach, chopped
- 14-oz. can artichoke hearts, drained and chopped
- Cream cheese (regular or low-fat), softened to room temperature
- Sour cream or plain Greek yogurt
- Shredded mozzarella cheese
- Shredded Parmesan cheese
- Fresh garlic, minced (or 1 tsp jarred minced garlic)
- Salt and freshly ground black pepper (or red pepper flakes for heat)
Recipe variations: Add a teaspoon of your favorite hot sauce for heat, swap spinach for shredded kale, or stir in a cup of shredded cooked chicken after cooking for a heartier dip.
How to make crockpot spinach artichoke dip
- Place all ingredients into a 4-quart (or larger) crockpot and stir until evenly combined.
- Cover and cook on low for 2 hours or on high for 1 hour. About 30 minutes into cooking, lift the lid and stir to redistribute heat and cheese, then replace the lid and finish cooking.
- When the dip is hot and bubbly, transfer to a serving bowl and serve with desired dippers.
What to serve with this dip
Offer a mix of crunchy and fresh dippers: tortilla chips, crostini, bagel chips, pita chips, crackers, or sliced baguette. For a lighter option, include fresh vegetables such as celery sticks, bell pepper strips, and baby carrots.
Storage and make ahead tips
Store cooled dip in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.
To reheat, return the dip to the crockpot and warm on the low or warm setting, stirring occasionally. Alternatively, place in a baking dish and heat in a 350°F oven for 10–15 minutes until warmed through.
Related recipes
If you enjoy slow-cooker meals or easy dips, try these other popular recipes.
Slow Cooker Chicken Chili
Easy Beer Cheese Dip in 15 minutes
Easy Creamy Crockpot Mac and Cheese
Best Cannoli Dip with Mascarpone
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Get the Recipe: Crockpot Spinach Artichoke Dip
Equipment
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1 Crockpot, 4-quart or bigger
Ingredients
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1 (15-oz.) package frozen spinach, thawed and drained (or equivalent fresh spinach, chopped)
- 1 1/2 cups (12 oz) cream cheese, room temperature
- 1 cup sour cream or plain Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Serve with: crostini, pita triangles, tortilla chips, crackers, or sliced vegetables
Instructions
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Place all ingredients in the slow cooker and stir to combine.
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Cover and cook on low for 2 hours or on high for 1 hour. About 30 minutes in, lift the lid and stir to distribute the ingredients, then replace the lid and finish cooking.
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When hot and bubbly, transfer the dip to a serving bowl and serve with your favorite dippers.
Notes
Freeze: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheat: Warm in the crockpot on low/warm or bake in a 350°F oven for 10–15 minutes until heated through.