Crock Pot Spinach and Artichoke Dip

Slow cooker spinach artichoke dip in a white bowl with chips in it.

5 from 2 votes

Crock Pot Spinach and Artichoke Dip

This Crock Pot Spinach Artichoke Dip is definitely one of the best appetizers you can make! It's creamy, cheesy, and packed with flavor. Serve it at your next party as an appetizer, or just make it for yourself when you need a comforting snack.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer

Cuisine: American

Servings:

Calories: 246kcal

Author: Ryan Allen

Equipment

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