This Crock Pot Spinach Artichoke Dip is hot, creamy, cheesy, and made for sharing. Fresh spinach, tender artichokes, cream cheese, mozzarella, Parmesan, and garlic cook together low and slow until everything is melted and scoopable.
It’s one of my favorite easy-to-make warm dips because the slow cooker does the work — and keeps it warm once everyone starts digging in.
5 Star Reader Comment
Best spinach and artichoke dip I have ever had!!!! Gave out your recipe to 3 people at Christmas. Perfection!!!
Michele
If There’s A Party, I’m Bringing The Warm Dip
Spinach artichoke dip has been one of my favorites for years, especially once football season starts and there’s always a reason to put out something warm and cheesy. I love a recipe that can sit in the middle of the table, stay warm, and let everybody help themselves.
I make mine with fresh spinach because I like the flavor and texture it gives the dip. Add tender artichokes, plenty of creamy cheese, and garlic, and you’ve got the kind of appetizer that works just as well for a football Saturday as it does on a holiday table.
Donya’s Tips & Things To Know
Cut the artichokes smaller. I like to roughly chop the artichoke hearts before adding them. It keeps every bite balanced instead of getting one giant chunk.
Shred your own cheese. Pre-shredded cheese has a coating that can keep it from melting as smoothly. Grating it from a block gives you a creamier dip.
Add heat if you love spice. I like to add a pinch of red pepper flakes or a dash of hot sauce. It adds just enough kick without taking away from the overall taste.
The One Thing That Makes or Breaks This Dip
If you’ve ever made a spinach dip that ended up thin or watery instead of creamy, it almost always comes down to moisture. Spinach and artichoke hearts both hold a surprising amount of liquid, and if it doesn’t get squeezed out before it goes in the pot, that water has nowhere to go but into your dip.
Here’s what I do every time to keep mine thick and creamy:
- Squeeze the spinach dry. Even fresh spinach releases liquid as it cooks down. Give it a good squeeze in a clean towel or paper towels before adding it in.
- Drain the artichokes well. I press mine between paper towels for a minute after draining the can. It makes a bigger difference than you’d think.
- Skip marinated artichoke hearts. They’re packed in oil and vinegar, which throws off both the texture and the flavor. Plain canned or jarred hearts in water are what you want here.
- Don’t skip the second stir. Lifting the lid halfway through cooking to stir lets excess steam escape instead of condensing back into the dip.
What You’ll Need For Spinach Artichoke Dip
- Fresh Spinach – It adds freshness to balance all the cheesy richness. If you’re short on time, frozen spinach works too (just thaw and drain well).
- Artichoke Hearts – Tender artichokes bring a little tang and texture that makes this dip unique. Canned or jarred works perfectly.
- Cream Cheese – The creamy base that holds everything together.
- Sour Cream – Adds a tangy flavor and lightens the texture so the dip isn’t too heavy.
- Mozzarella Cheese – Melts into gooey strands, making this dip extra cheesy.
- Parmesan Cheese – Sharp and salty, it gives depth and that irresistible “nutty” flavor.
- Garlic – Just makes the flavors pop and gives the dip a “little something extra.”
- Salt & Pepper – Simple seasonings that bring out the best of the other ingredients.
Can Frozen Spinach Be Used?
Using fresh is best, but you can substitute frozen if needed. Thaw the spinach, drain it well, and squeeze out as much liquid as possible. Then add the rest of the ingredients to the crock pot.
A Few Ways I Switch This Recipe Up
- Make it heartier. Stir in a cup of shredded rotisserie chicken or cooked, crumbled Italian sausage after the dip finishes cooking. It turns this from an appetizer into something that could hold its own as a light dinner with crusty bread.
- Bring the smoke. Swap the mozzarella for smoked Gouda. It adds a deep, smoky flavor without any extra steps.
- Add a little tang. A teaspoon of Dijon mustard stirred in at the end brightens up all that richness.
- No crock pot? No problem. Mix everything together, spread it into a baking dish, and bake at 350°F for 25 to 30 minutes, until it’s hot and bubbling at the edges.
- Skip the crowd, keep the leftovers. This dip reheats beautifully spooned over a baked potato or tossed with warm pasta for a quick next-day lunch.
How To Make Crock Pot Spinach Artichoke Dip
This one really is simple. Add everything to the crock pot, stir, and cook on LOW for 2 hours, stirring halfway through. Once the cheese is melted and the dip is hot and creamy, taste and adjust the seasoning before serving.
(Full measurements and step-by-step instructions are in the recipe card below!)
Can Crock Pot Spinach Artichoke Dip Be Made Ahead Of Time?
Absolutely! Just make it per the instructions, let it cool, then store it covered in the fridge. When you’re ready to serve, add it back to the slow cooker, heat it through, stir, find your favorite chips, and enjoy!
Storing, Reheating, and Freezing Leftovers
In the fridge: Leftovers keep well in an airtight container for up to 4 days.
Keeping it warm for a party: You can leave the crock pot on the warm setting for up to 2 hours while serving. Just give it a stir every so often so it stays smooth.
Reheating: Warm gently on the stove over low heat or in the microwave in short bursts, stirring in between. If it’s thickened up too much, a splash of milk brings it right back to dippable.
Freezing: I don’t recommend freezing this one. The cream cheese and sour cream tend to separate once thawed, and you’ll end up with a grainy, watery dip instead of the creamy one you started with. This is one that’s best made fresh or a day ahead.
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Equipment
Ingredients
- 1 10 ounce bag fresh spinach, roughly chopped
- 1 14 ounce can artichoke hearts, roughly chopped
- 1 8 ounce block cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 4 cloves minced garlic
- salt and pepper to taste
Instructions
- Add all ingredients to a small crock pot and stir. Put the lid on and set on LOW for 2 hours. After 1 hour, remove lid, and stir. Replace lid and continue to cook for 1 additional hour.
- Stir dip and taste to adjust seasoning with salt and pepper. Serve with crackers or chips.
Video
Nutrition
What To Serve With Slow Cooker Spinach Artichoke Dip
My favorite dippers are sturdy tortilla chips, toasted baguette slices, and pretzel crackers, though celery and bell pepper strips work great if you want something lighter.
Warm spinach dip is always the MVP of my game day get-togethers, served with Crock Pot Hawaiian Meatballs, Ranch Fire Crackers, and Salami Cream Cheese Roll Ups. And, at holiday parties, I love serving it with Southern Pickled Shrimp and Cream Cheese Sausage Balls.
Spinach Artichoke Dip Questions, Answered
You sure can. Greek yogurt makes this dip lighter, but it keeps the creamy texture, and it adds a slight tang and extra protein.
Yes. I like the convenience of “hands off” cooking, but you can mix everything together, spread into a baking dish, and bake at 350°F for about 25–30 minutes until hot and bubbly.
It can stay on the “warm” setting for 2–3 hours, which makes it perfect for parties. Just give it a stir now and then to keep it smooth.
If you tried this Crock Pot Spinach Artichoke Dip Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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I’ve made this several times and every time people rave about it!! I’ve used garlic powder instead of garlic and used arugula / spinach mix.
I like the idea of adding water chestnuts!!
Thank you for sharing your experience! I’m glad to hear that it’s a hit with everyone. The garlic powder and arugula/spinach mix sound like delicious variations! Adding water chestnuts will definitely add a nice crunch. Happy cooking!
XO, Donya