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.
My family and friends love this Crock Pot Spinach and Artichoke Dip recipe. It is super easy to make, can be served right out of the slow cooker, and is always gobbled up quickly! Crock Pot Spinach and Artichoke Dip is one of my family's favorite appetizers and the recipe I'm asked to bring every time.
Using fresh spinach allows for a brighter color, fresher taste, and nicer texture than what you'll find with frozen spinach. Mild green chiles provide just enough pepper flavor without being spicy and a three cheese blend of cream cheese, mozzarella, and Parmesan give you the perfect combination of creamy, stretchiness, and savory deliciousness. Mix everything up and let your slow cooker do all the work! Prep time is only about 10 minutes.
If you enjoy warm, cheesy Crock Pot dips, be sure to try my Crock Pot pizza dip and Crock Pot Buffalo chicken dip.
Crock Pot Spinach and Artichoke Dip at a Glance
This Crock Pot Spinach and Artichoke Dip is a warm, creamy appetizer made with fresh spinach, tender artichoke hearts, mild green chiles, cream cheese, sour cream, mozzarella, and Parmesan. Worcestershire sauce adds savory depth that balances the rich, cheesy base.
- Prep Time: 10 minutes
- Cook Time: 1½ hours on high or 2½ to 3 hours on low
- Slow cooker size: I used a 6-quart Crock-Pot® Programmable Cook & Carry™
- Flavor: Creamy, cheesy, savory, and mildly tangy
- Texture: Thick, smooth, and easy to scoop
- Best For: Game day, holidays, parties, potlucks, and family gatherings
- Serve With: Tortilla chips, crackers, toasted bread, pita chips, or fresh vegetables
- Make Ahead: Assemble the dip in advance, refrigerate, and cook when ready to serve
- Serving Tip: Switch the slow cooker to warm once the cheese has melted and the dip is hot throughout
Summarize and Save
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.
- Mild green chiles add flavor without making the dip overly spicy.
- Worcestershire sauce balances the rich cheese with savory depth.
- Fresh spinach gives the dip a brighter color and less compact texture.
- No mayonnaise is needed for a rich, creamy base.
Jump to:
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 Chiles: These add mild flavor without too much heat.
- Worcestershire Sauce: Adds savory depth, subtle tang, and umami that balance the rich cream cheese, sour cream, and melted cheese.
- Seasonings: Garlic, onion powder, and black pepper build a well-rounded savory flavor without overpowering the spinach, artichokes, and green chiles.
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 jalapeños, 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 sautéd 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 Crock Pot Spinach and Artichoke Dip
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.
- Prepare the Vegetables: Roughly chop the baby spinach, drain and chop the artichoke hearts and green chiles, and soften the cream cheese so everything blends smoothly.
- Combine the Dip: Add all the ingredients to the slow cooker and stir until evenly mixed. Make sure the cheeses and spinach are well distributed.
- Slow 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.
- 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 Chiles 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 three to four days. Reheat the dip in the microwave, oven, or on the stovetop until it reaches 165°F. For serving, transfer the hot dip to a preheated slow cooker and keep it at 140°F or warmer. The USDA recommends that perishable food should not sit at room temperature for more than two hours.
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 and 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
- 1 tablespoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1½ cups mozzarella cheese
- 1 cup Parmesan cheese
- 1 cup sour cream
- 8 ounces cream cheese cubed into 1-inch pieces
- 4 ounces diced green chiles
- 12 ounce can artichoke hearts in brine drained and chopped into ¾"-inch pieces
Instructions
- Thoroughly drain and roughly chop the artichoke hearts. Roughly chop the spinach, then cut the cream cheese into 1-inch cubes to help it melt evenly.
- Add the spinach, garlic, onion powder, black pepper, Worcestershire sauce, mozzarella, Parmesan, sour cream, cream cheese, green chiles, and artichoke hearts to a 6-quart slow cooker. Mix everything until well combined.
- Cover and cook on high for 1½ hours or on low for 2½ to 3 hours, until the cheese is completely melted and the spinach is wilted. Stir halfway through cooking, scraping along the bottom and sides to promote even melting.
- Stir until the cream cheese is completely incorporated and the dip is smooth and creamy. The dip is ready when the spinach is wilted, the cheese is fully melted, and the mixture is hot throughout.
- Switch the slow cooker to warm and stir occasionally while serving. Serve with tortilla chips, crackers, toasted bread, pita chips, or fresh vegetables.
Video
Notes
- Using frozen spinach: Substitute thawed frozen spinach for fresh spinach, but squeeze it very dry before adding it. Excess moisture can make the dip watery.
- Drain the vegetables: Thoroughly drain the artichoke hearts to help the dip stay thick and creamy.
- For the smoothest texture: Use softened, cubed cream cheese and freshly shredded mozzarella and Parmesan. Packaged shredded cheese may not melt as smoothly. Stir the dip halfway through cooking to help the cheeses melt evenly.
- Avoid overcooking: Switch the slow cooker to warm as soon as the cheese is melted and the dip is hot throughout. Cooking it too long can cause the cheese to become oily.
- Adjust the consistency: If the dip becomes too thick, stir in warm milk one tablespoon at a time until it reaches your preferred consistency.
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