Whether it’s the Super Bowl or a potluck, you know I’m bringing a crockpot full of spinach artichoke dip. It’s a quick and easy appetizer that my whole family loves, and my slow cooker makes it so easy. Filled with fresh spinach, chopped artichokes, and a blend of cheeses, this dip is so warm and comforting. My crockpot keeps it warm for hours so you always get the perfect melty bite!
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I love a classic baked spinach artichoke dip, but putting it in my slow cooker makes my life so much easier. This crockpot spinach artichoke dip is a simple toss-and-go recipe that saves me so much time and energy. It gets so nice and creamy in the crockpot thanks to a tangy mixture cream cheese, sour cream, and mayonnaise.
What’s in This Crockpot Spinach Artichoke Dip Recipe?
- Baby Spinach: Adds bulk, color, and texture to the dip. I prefer fresh spinach, but if you only have frozen on hand, make sure to thaw it and wring it out thoroughly before adding it to the dip.
- Artichoke Hearts: Add a mild, earthy flavor and a great texture. I used artichoke hearts that were canned in water, but marinated also work.
- Cream Cheese: Adds creaminess, richness, and tanginess to the dip.
- Sour Cream: Enhances the tangy flavor of the dip and helps keep it thick.
- Mayonnaise: Enhances the creamy texture of the dip.
- Cheese: A combination of mozzarella and Parmesan cheeses make this dip super melty, creamy, and cheesy!
- Green Onions: Add a pop of color and fresh onion flavor.
- Garlic: Enhances the savory flavor of the dip. I added quite a bit, but you can scale back if you’re sensitive to it.
- Salt + Pepper: Enhance the overall flavor of the dish.
Tips for Success
- You can use plain Greek yogurt in place of either the sour cream or the mayonnaise if you’re missing one of those ingredients.
- For a little kick, I like to add a few dashes of my favorite hot sauce.
- I like to use the “keep warm” setting on my crockpot to keep this dip warm while serving.
How to Store and Reheat
Store leftover crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments or in a 350°F oven until warmed through.
Serving Suggestions
This crockpot spinach artichoke dip wouldn’t be complete without something to dip in it. I like pita chips, tortilla chips, crackers, or wonton chips best. Some naan bread or toasted skillet bread would also work great.
Crockpot Spinach Artichoke Dip Recipe
Equipment
- 3 or 4-Quart Crockpot
Ingredients
- 10 ounces fresh baby spinach roughly chopped
- 14 ounces canned quartered artichoke hearts drained and chopped (1 can)
- 8 ounces cream cheese cut into 1-inch cubes (1 brick)
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 1 cup freshly shredded Mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 green onions sliced thin
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prep a small crockpot with nonstick spray. Add in all the ingredients and stir until combined. The cream cheese will still be in cubes – that is okay.10 ounces fresh baby spinach, 14 ounces canned quartered artichoke hearts, 8 ounces cream cheese, ⅔ cup sour cream, ⅓ cup mayonnaise, 1 cup freshly shredded Mozzarella cheese, ½ cup freshly grated Parmesan cheese, 2 green onions, 4 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon kosher salt
- Cover and cook on low for 2 hours.
- Stir to fully incorporate the cream cheese and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Spinach Artichoke Dip Step by Step
Fill the Crockpot: Prep a small crockpot (3 or 4-qt works great) with nonstick spray. Add in 10 ounces of fresh baby spinach, 14 ounces (1 can) of drained and chopped canned quartered artichoke hearts, 8 ounces (1 brick) of cubed cream cheese, ⅔ cup of sour cream, ⅓ cup of mayonnaise, 1 cup of freshly shredded Mozzarella cheese, ½ cup of freshly grated Parmesan cheese, 2 thinly sliced green onions, 4 minced cloves garlic, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt and stir until combined. The cream cheese will still be in cubes – that is okay.
Cook the Dip: Cover and cook on low for 2 hours.
Stir and Serve: Stir to fully incorporate the cream cheese and serve.
