Creamy Slow Cooker Spinach and Artichoke Dip Recipe

Slow Cooker Spinach Artichoke Dip is rich, creamy, and cheesy—and incredibly easy to prepare. This warm, crowd-pleasing appetizer is ideal for game day, parties, or any gathering. You can assemble it ahead of time and let the slow cooker finish the work, so you have one less thing to worry about when guests arrive.

Simply toss the ingredients into the slow cooker a few hours before serving. When it’s ready, serve straight from the crock pot to keep the dip warm, or transfer it to a serving dish for the table.

Ingredients You’ll Need:

All ingredients are easy to find at most grocery stores. Adjust quantities to taste or to suit the number of guests.

• Artichoke Hearts – Canned or jarred; drain and roughly chop.
• Baby Spinach – Fresh is best. If using frozen, thaw and squeeze out excess liquid.
• Sour Cream – Light or full-fat. Plain Greek yogurt can be substituted for a lighter version.
• Shredded Mozzarella
• Grated or Shredded Parmesan
• Onion – Sweet yellow or white, finely diced.
• Garlic – Fresh minced garlic is preferred.
• Salt and Pepper – To taste.

Step-by-Step Instructions

1. Combine ingredients – Mix all ingredients in a large bowl or directly in the slow cooker insert. Make sure the cream cheese is cubed so it melts evenly.
2. Slow cook – Cover and cook on high for 2–3 hours, stirring once halfway through. The dip is ready when it’s melted, bubbly, and the artichokes are tender.
3. Serve – Keep the dip warm in the slow cooker or transfer it to a serving bowl. Stir before serving for a smooth, even texture.

Serving Ideas

• Tortilla Chips
• Pita Chips
• Pita Bread or Flatbread
• Sliced Baguette
• Wheat Thins
• Carrot and Celery Sticks

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the dip in a slow cooker on low or warm it in the oven covered with foil at 350°F (175°C) until heated through. The microwave works as a quick option, but reheating slowly preserves texture and flavor.

Variations and Substitutions

• Add protein – Stir in shredded cooked chicken or lump crab meat after cooking for a heartier dip.
• Make it spicy – Add red pepper flakes or a dash of hot sauce to taste.
• Lighter alternative – Substitute plain Greek yogurt for some or all of the sour cream.

Frequently Asked Questions

Related Recipes

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Recipe

Slow Cooker Spinach Artichoke Dip

Cheesy, creamy, and easy to make, this slow cooker spinach artichoke dip is perfect for entertaining and can be prepped ahead of time.

• Author: Kathleen
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 5 minutes
• Yield: 8 servings
• Category: Appetizer, Slow Cooker
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 13.75 oz can artichoke hearts, drained and chopped
• 8 ounces baby spinach, chopped
• 8 ounces brick cream cheese, cubed
• 1 cup sour cream (light or full fat) or plain Greek yogurt
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ⅓ cup finely diced yellow onion
• 3 cloves garlic, minced
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Instructions

1. Combine Ingredients – Mix everything in the slow cooker insert or combine in a bowl and transfer to the insert.
2. Slow Cook – Cover and cook on high for 2–3 hours. Stir once; the dip should be warm and bubbling when done.
3. Serve – Transfer to a serving dish or keep warm in the slow cooker for guests to help themselves.

Notes

Store leftovers in the refrigerator for up to 4 days. Reheat slowly in a slow cooker or in the oven covered with foil at 350°F until warmed through. The microwave works for quick reheating but may change texture.

Nutrition

• Serving Size: 1/8 of the dip
• Calories: 211
• Sugar: 2 g
• Sodium: 409.5 mg
• Fat: 15.3 g
• Carbohydrates: 8 g
• Protein: 11.6 g
• Cholesterol: 44.8 mg