If you are looking for an easy appetizer that delivers big flavor without much effort, this Crock Pot Spinach and Artichoke Dip is exactly what you need. It is creamy, cheesy, and made right in the slow cooker, so you can set it and let it do the work, using simple ingredients and requiring just 10 minutes of prep while staying warm for serving, which makes it perfect for entertaining.
If you enjoy warm, cheesy appetizers, be sure to try my Crock Pot artichoke dip as well for a slightly simpler take that highlights that classic artichoke flavor.
Recipe at a Glance
- Flavor: Creamy, cheesy, savory with garlic and artichoke
- Ease: Dump, stir, and let the slow cooker handle it
- Cook Time: About 1½ hours on high
- Best For: Parties, holidays, game day, or weekend snacking
- Serve With: Tortilla chips, toasted baguette slices, crackers
Summarize and Save
Whenever I set out a warm dip in the slow cooker, it is usually the first thing people gather around, and this slow cooker spinach artichoke dip never lasts long. With fresh spinach, tender artichokes, plenty of melted cheese, and a splash of Worcestershire sauce for depth, it delivers bold flavor while still being incredibly simple to make.
If you enjoy warm, cheesy Crock Pot dips, be sure to try my Crock Pot pizza dip and Crock Pot Buffalo chicken dip.
Why You Will Love This Recipe
This spinach and artichoke dip in the Crock Pot is incredibly easy to prepare and uses simple ingredients you can find at any grocery store. The slow cooker keeps it warm and smooth, which makes it ideal for serving over a longer period of time.
- Minimal prep work
- Stays warm in the slow cooker
- Rich and cheesy texture
- Perfect for holidays, parties, and casual weekends
Ingredients
- Baby Spinach: Use fresh baby spinach and roughly chop it. Remove any thick stems to keep the dip smooth and not stringy.
- Artichoke Hearts: Use canned artichoke hearts and drain them very well before chopping. If you are a fan of artichokes, my creamy slow cooker chicken with artichokes is another great recipe to try.
- Cream Cheese: Let the cream cheese soften at room temperature before adding it to the slow cooker. This helps it blend smoothly with the other ingredients.
- Mozzarella and Parmesan Cheese: Use freshly shredded mozzarella if possible for better melting. Parmesan adds a salty, nutty flavor that balances the creaminess.
- Sour Cream: Adds tang and helps create the creamy base. Full-fat sour cream works best for texture.
- Green Chilies: These add mild flavor without too much heat. Be sure to drain them before adding to the Crock Pot.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add a Protein: Fold in shredded cooked chicken, rotisserie chicken, or crumbled bacon or sausage to make the dip heartier and even more satisfying for a snack spread.
- Make It Spicy: If you like a little heat, stir in diced jalapenos, a pinch of crushed red pepper flakes, or even a splash of hot sauce. Start small and adjust to taste.
- Extra Cheesy Upgrade: Swap part of the mozzarella for Monterey Jack, white cheddar, or even a bit of smoked Gouda for deeper flavor.
- Boost the Flavor with Vegetables: Chopped sun-dried tomatoes, roasted red peppers, or well-drained sauteed mushrooms can add another layer of savory flavor without overpowering the creamy base.
- Lighten It Up: Swap in reduced-fat cream cheese and sour cream to make a lighter version without losing the creamy, cheesy texture. Just be careful not to overcook it so it stays smooth.
How to Make Spinach and Artichoke Dip in a Crock Pot
Making this Crock Pot spinach dip is very simple, and the slow cooker does most of the work for you. With just a few steps, you'll have a warm, cheesy dip ready to enjoy.
- Step 1: Prep the Ingredients. Roughly chop the baby spinach, drain and chop the artichoke hearts and green chilies, and soften the cream cheese so everything blends smoothly.
- Step 2: Combine in the Slow Cooker. Add all the ingredients to the slow cooker and stir until evenly mixed. Make sure the cheeses and spinach are well distributed.
- Step 3: Cook Until Melted. Cover and cook on high for 1 ½ hours or on low for 2 ½ to 3 hours. Stir halfway through so the cheese melts evenly, and the spinach softens.
- Step 4: Stir and Serve. Give the dip a final stir, then serve warm with tortilla chips, pita bread, or fresh slow cooker focaccia bread for dipping.
Expert Tips
- Drain the Artichokes and Green Chilies Well: Extra moisture can make the dip watery. Press them gently with a paper towel if needed.
- Chop the Garlic Finely: Small pieces of garlic blend into the dip better and prevent strong bites of flavor.
- Stir Halfway Through Cooking: This helps the cheese melt evenly and prevents hot spots along the sides.
- Adjust the Consistency at the End: Add a splash of milk if the dip feels too thick, or let it cook uncovered for a few minutes if it needs to thicken.
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30 to 60 second intervals, stirring between each, or warm gently in the slow cooker on low. Freezing is not recommended since dairy can separate.
Serving Suggestions
This Crock Pot spinach artichoke dip recipe is perfect for game day, potlucks, and holiday gatherings. Pair it with a fresh veggie tray and tortilla chips, as well as other tasty appetizers like Crock Pot little smokies and ham and cheese sliders.
Serve it as a starter alongside easy weeknight meals like slow cooker chicken pot pie or pizza casserole for a creamy, cheesy addition that everyone will love.
Crock Pot Spinach Artichoke Dip FAQS
Yes, you can prep the ingredients a day in advance and store them in the refrigerator. When ready to serve, just combine everything in the slow cooker and cook as directed.
Yes, you can double the ingredients, but make sure your slow cooker is large enough to hold everything well. You may need to add an extra 15-20 minutes to the cooking time to ensure the cheese melts evenly and the spinach softens completely.
You can, but it's a bit trickier than using fresh spinach. Frozen spinach releases extra water, so it needs to be fully thawed and squeezed very well to prevent the dip from becoming watery. Using fresh spinach is usually the simplest way to get a smooth, creamy texture.
Yes! Preheat the oven to 350°F and place the dip in an oven-safe dish. Cover with foil and bake for 25-30 minutes, then remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and the spinach is tender.
More Easy Crock Pot Dip Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Spinach and Artichoke Dip
Ingredients
- 10 ounces baby spinach roughly chopped
- 3 teaspoons garlic minced
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 ½ cups mozzarella cheese
- 1 cup parmesan cheese
- 1 cup sour cream
- 8 ounces cream cheese
- 4 ounces diced green chilies
- 12 ounce can artichoke hearts drained and chopped into ¾" pieces
Instructions
- Add all of the ingredients to the slow cooker. Mix everything until well combined.
- Cover and cook on high for 1½ hours or on low for 2½ to 3 hours. Or until the cheese has completely melted and the spinach has reduced. Stir half way through to help they cheese melt.
- Stir to combine everything. Then serve with tortilla chips or toasted bread.
Video
Notes
- Drain the artichokes and chilies thoroughly to keep the dip thick and creamy.
- Soften the cream cheese before mixing so it melts smoothly.
- Stir the dip halfway through cooking to help the cheeses melt evenly.
- Finely chop the garlic so it blends into the background of the dip.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Leave a Reply