Crockpot Spinach Artichoke Dip
Posted: 10/12/23
Updated: 01/21/25
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Super cheesy, super creamy, super easy. This warm spinach artichoke dip is made and served right in the Crockpot for a party-perfect appetizer your family and friends will absolutely devour. All you need is a handful of ingredients, your favorite slow cooker, and your dipping vessels of choice!
What Makes This Recipe So Good
- Warm and creamy Crockpot spinach artichoke dip is one of my absolute favorite party foods. Not only is it easy to make, it tastes SO FREAKING GOOD! We’re talking tangy mayo, rich cheeses, earthy spinach, slightly nutty artichoke hearts, and savory garlic. Add blue corn tortilla chips or crostini to the mix? You can find me next to the slow cooker for the rest of the night.
- Prep work for Crockpot spinach artichoke dip is basically non-existent. You’ll want to take the cream cheese out of the fridge at least 30 minutes before making the dip, otherwise it’s a nightmare to stir. Other than that, though, there’s really not a lot you need to do! I do recommend that you shred your own mozzarella and grate your own parmesan for the best results, but you’re not absolutely required to.
- Go ahead and double the recipe. I highly doubt you’ll get stuck with leftovers! As long as your slow cooker is big enough, you could easily even triple the ingredients to feed a larger crowd. Just make sure to stir it often and heat it through completely before serving!
- That’s another great thing about this Crockpot dip – the Crockpot keeps it warm through your whole party. You won’t have to worry about heating and reheating over and over. If it doesn’t disappear immediately, that is.
Flavor Variations
- Hot Spinach Artichoke Dip: Add crushed red pepper flakes to taste when you add the salt and pepper. If desired, stir in hot sauce before cooking, or drizzle hot sauce on top before serving. You can also reduce the mozzarella to ½ cup and add ½ cup shredded pepper jack.
- Super Savory Spinach Artichoke Dip: Replace the mayo with 1 cup sour cream. Increase the garlic to 4 cloves (minced), and add ½ teaspoon onion powder or ¼ cup finely diced fresh onion.
- Tuscan Spinach Artichoke Dip: Keep the mayo (or replace it with plain Greek yogurt) and add ½ cup sour cream. Add 1 8.5-ounce jar of sun-dried tomatoes in oil, but drain the oil and chop the tomatoes first. Use artichoke hearts in brine rather than marinated (marinated hearts + the sun-dried tomatoes might make your dip too oily). If you want, you can also add 1 tablespoon of finely chopped fresh basil, or 1 teaspoon of dried basil.
Chef’s Tips
- For make ahead spinach artichoke dip, add all the ingredients to the insert of the Crockpot as instructed. Stir it all together until everything’s totally combined and well blended. Cover the insert with the Crockpot lid and refrigerate it until you’re ready to start cooking! You can keep it in the fridge up to 48 hours, then bring it to room temperature first or cook it from cold. If you go with the latter option, you may need to adjust the cook time to make sure everything that should be is completely melted.
- If the dip ends up thicker than you like, add a little more mayo or even a little milk to thin it out. Whichever you use, stir it in well and give it time to warm up before serving the spinach artichoke dip. Add as much or as little as you need to get your ideal dip consistency!
Party-Perfect Recipes Everyone Will Love
- Whipped Cottage Cheese (Sweet or Savory)
- Apple Cider Sangria
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- Gluten-Free Sugar Cookies (Cut-Out Or Drop Cookies)
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- Crockpot Queso Dip
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Crockpot Spinach Artichoke Dip
Easy and delicious slow cooker spinach artichoke dip is the very best way to get your party started!
servings
Ingredients
For the Crockpot Spinach Artichoke Dip
- 8 ounces full-fat cream cheese at room temperature
- ¼ cup full-fat mayonnaise
- ¼ cup grated fresh parmesan at room temperature
- 1 cup shredded fresh mozzarella cheese at room temperature
- 2 cloves garlic minced
- 1 12-ounce jar marinated artichoke hearts drained, chopped
- 2 cups frozen chopped spinach defrosted or still frozen, see Notes
- 1 teaspoon salt plus more to taste
- 1 teaspoon freshly cracked black pepper plus more to taste
Serving Suggestions (All Optional)
- tortilla chips white corn, yellow corn, or blue corn
- pita chips store-bought or make your own
- crostini
- naan dippers
- celery sticks
Equipment
- 3-quart Crockpot or similar slow cooker
- Silicone spatula or large wooden spoon
Instructions
- Add 8 ounces full-fat cream cheese, ¼ cup full-fat mayonnaise, ¼ cup grated fresh parmesan, 1 cup shredded fresh mozzarella cheese, 2 cloves garlic, 1 12-ounce jar marinated artichoke hearts, 2 cups frozen chopped spinach, 1 teaspoon salt , and 1 teaspoon freshly cracked black pepper to Crockpot.
- Stir ingredients together until fully incorporated. Secure lid on slow cooker and cook on HIGH heat 2 hours or LOW heat 4 hours. Stir mixture occasionally to prevent burning or sticking.
- When cook time ends, stir dip well. Cream cheese, parmesan, and mozzarella should be fully melted.
- Set slow cooker to WARM and serve dip with tortilla chips, pita chips, crostini, naan dippers, celery sticks, or other vessels of choice.
Notes
- Spinach: Your spinach can be 1) still-frozen, 2) previously frozen, now defrosted and drained, or 3) fresh, never frozen. Just note that, with still-frozen spinach, the dip will have a thinner consistency because the moisture released when the spinach defrosts during cooking will stay in the slow cooker.
- Cheeses: For the best flavor and consistency, use fresh cheeses (bought by the block or wedge) that you grate and shred yourself. Prepackaged shredded & grated cheeses have fillers added to prevent clumping in the packaging. Those fillers also keep the cheeses from melting like they should and can change the flavor of the cheese.
Flavor Variations
- Hot Spinach Artichoke Dip: Add crushed red pepper flakes to taste when you add the salt and pepper. If desired, stir in hot sauce before cooking, or drizzle hot sauce on top before serving. You can also reduce the mozzarella to ½ cup and add ½ cup shredded pepper jack.
- Super Savory Spinach Artichoke Dip: Replace the mayo with 1 cup sour cream. Increase the garlic to 4 cloves (minced), and add ½ teaspoon onion powder or ¼ cup finely diced fresh onion.
- Tuscan Spinach Artichoke Dip: Keep the mayo (or replace it with plain Greek yogurt) and add ½ cup sour cream. Add 1 8.5-ounce jar of sun-dried tomatoes in oil, but drain the oil and chop the tomatoes first. Use artichoke hearts in brine rather than marinated (marinated hearts + the sun-dried tomatoes might make your dip too oily). If you want, you can also add 1 tablespoon of finely chopped fresh basil, or 1 teaspoon of dried basil.
Nutrition Information
Serving: 1serving | Calories: 174kcal | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.01g | Total Carbs: 3g | Fiber: 1g | Sugar: 1g | Net Carbs: 2g | Vitamin C: 2mg | Cholesterol: 37mg | Sodium: 622mg | Potassium: 53mg | Calcium: 103mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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