This easy Crock Pot Spinach Artichoke Dip is always a crowd pleaser and definitely one of the best appetizers you can make! It's creamy, cheesy, veggie packed, and full of so much flavor. It's a simple party appetizer you can make with very little effort thanks to the slow cooker!
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Is spinach and artichoke dip your favorite appetizer to order when dining out? Now you can make it easily at home in just a few minutes of hands-on time.
This popular dip is made with spinach, artichokes, plenty of cheese, and the perfect blend of seasonings to round out the flavors. Serve up this warm dip with all types of dippers, from tortilla chips to pita chips or raw vegetables, and even your favorite crackers or some toasted bread.
This is hands-down the best spinach artichoke dip you will taste, and it's so simple to make. Just add all of the ingredients to your slow cooker and let it do its thing. In a few hours, you'll have the most amazing appetizer that's perfect for any occasion!
Love Crock Pot appetizers? Then you've got to try my Artichoke Dip, Crock Pot kielbasa bites and Crock Pot chicken wings next!
Why You’ll Love This Spinach Artichoke Crock Pot Dip
- Popular Restaurant Appetizer. Always a favorite found in Applebees to Chilis and more! Now you can make it in your own home with the help of your crock pot.
- So Delicious. It's creamy, cheesy, and savory! Just waiting for you to dip your favorite chip or some toasted bread in it.
- Easy Serving. Use your slow cooker to keep it nice and warm when serving it up for a party!
- Enjoy It Any Time. This crock pot appetizer works great for all kinds of events and groups of all sizes. Serve it as a game day appetizer, movie night, or family game night.
Ingredients
- Fresh Spinach: This fresh leafy green adds a pop of green color and texture. You can also try this dip with kale, arugula, Swiss chard, or even a mixture of greens.
- Artichoke Hearts: The perfect pair for the spinach! You'll need canned or jarred artichoke hearts that are quartered and drained properly.
- Butter: Helps make the dip mixture smooth and buttery.
- Yellow Onion & Garlic: Deepens the flavor adding more depth and complexity.
- Cornstarch: Works to thicken the dip, giving it that delicious creamy texture.
- Milk: Helps us get the perfect dip consistency and the key ingredient to the dip's sauce.
- Worchestershire: Adds a salty umami flavor.
- Sour Cream: For a slightly tart and tangy taste. You can also swap it for Greek yogurt for a similar flavor and texture or try some cream cheese for a thicker consistency and milder tanginess.
- Cheese: We're pairing mozzarella and parmesan cheese. The mozzarella easily melts and gives it that melty, stringy texture while the parmesan boasts a bold flavor that makes the dip extra special.
Variations
- Heartier dip: Add in cooked and shredded chicken, rotisserie chicken, cooked bacon, or some cooked shrimp or crab for a meatier dip.
- Make it spicy: Add a pinch or two of red pepper flakes or some diced jalapenos for a little heat.
- Try different cheeses: Use all mozzarella, cheddar cheese, or a mix of your favorite shredded cheeses. Different cheeses will contribute different flavors. Just be sure it's a good melting cheese.
- Add other vegetables: Sun-dried tomatoes, roasted red peppers, or mushrooms would be a great addition to this delicious creamy dip.
How To Make Spinach Artichoke Dip in the Crock Pot
- Step 1: Prepare the vegetables. Wash the spinach and remove the stems. Chop the onion into small dice and mince the garlic.
- Step 2: Add to slow cooker. Add the prepared vegetables, cheeses, and seasonings to the crock pot. Mix everything together and make sure it's all evenly distributed.
- Step 3: Slow cook the dip. Cover the crockpot with the lid and cook on HIGH for 1.5 hours or LOW for 2.5-3 hours or until the cheese is melted and the spinach has wilted into the mixture.
- Step 4: Stir and serve. Stir everything together to combine and serve with your favorite dippers!
Expert Tips
- Dice Well. In particular, chop the onion and garlic into small pieces so they cook up tenderly and don't overpower the dip. You want them to "melt" into the background.
- Avoid Spinach Stems. Remove the woody stems from the spinach which can make the dip stringy and interfere with the creamy texture. This is even more important if you use kale or Swiss chard which have larger and thicker stems,
- Drain Well. Make sure to drain the artichoke hearts very well. The excess water may make the dip watery.
- Adjust the Consistency. Towards the end of cooking you can adjust the consistency. For a thinner consistency, add more milk until it reaches your desired thickness. For a thicker consistency, mix together some cornstarch with water and stir it in. Let it cook a bit longer until it thickens.
- Serving Ideas. Serve up this dip with any scoopable! Pretzels, tortilla chips, veggie slices or sticks, crackers, and bread all work.
Storage
- Storing: This crock pot spinach artichoke dip is tastiest when served right away. If you have any extra, just let it cool and then store it in a sealed container. It will last in the fridge for up to a week. Avoid freezing because the milk and cheese may separate, resulting in a runny texture.
- Reheating: Add it to a pot on the stove over low heat or reheat it in your slow cooker. Stir until it's evenly heated. You may need to add a splash of milk to thin it out as it reheats.
Recipe FAQS
If you're worried about the cheese burning, mix it in towards the end of cooking or cook on LOW instead of HIGH.
This dip is best served fresh. If you need to save some time, you can chop the vegetables and mix all the ingredients together. Store it in an airtight container in the fridge for 1-2 days until you're ready to cook it.
If your dip is watery, you may have added too much liquid or not drained the artichoke hearts properly. Try cooking it uncovered for a little bit to allow some of the liquid to evaporate. You could also add in some more shredded cheese or make a cornstarch slurry (cornstarch and water) to help thicken it.
You can but it's super tricky which is why I prefer using fresh spinach. Frozen spinach contains a lot of water so if you decide to use it, you will need to thaw it out in advance and make sure to squeeze it very well before using it to make this artichoke spinach dip.
More Crock Pot Dips
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Crock Pot Spinach and Artichoke Dip
Ingredients
- 1 (16 oz.) bag baby spinach (Stems Removed)
- 3 tbsp butter
- ¼ cup yellow onion (minced)
- 2 tsp garlic (minced)
- 1 tsp black pepper
- 2 tbsp cornstarch
- 1 ½ cups milk
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 2 cups mozzarella cheese
- 1 ¼ cups Parmesan cheese
- 1 (12 oz.) 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 to combine everything. Then serve with tortilla chips or toasted bread.
Notes
- Dice Well. In particular, chop the onion and garlic into small pieces so they cook up tenderly and don't overpower the dip. You want them to "melt" into the background.
- Avoid Spinach Stems. Remove the woody stems from the spinach which can make the dip stringy and interfere with the creamy texture. This is even more important if you use kale or Swiss chard which have larger and thicker stems,
- Drain Well. Make sure to drain the artichoke hearts very well. The excess water may make the dip watery.
- Adjust the Consistency. Towards the end of cooking you can adjust the consistency. For a thinner consistency, add more milk until it reaches your desired thickness. For a thicker consistency, mix together some cornstarch with water and stir it in. Let it cook a bit longer until it thickens.
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.
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