5 Star Reader Comment
Best spinach and artichoke dip I have ever had!!!! Gave out your recipe to 3 people at Christmas. Perfection!!!
Michele
It’s Warm Cheesy Dips For The Win!
Spinach Artichoke Dip is hands-down one of my favorite recipes to make, especially once football season kicks off. I love everything about game day — the excitement of watching my team, getting together with friends and digging into our favorite game day food.
I make this dip with fresh spinach because it gives such a bright, fresh flavor, and I think that’s what makes it stand out. The mix of creamy cheese, tender artichokes, and that hint of garlic makes it one of those recipes I love serving. Honestly, it never lasts long once I put it out — and that’s just fine by me.
Donya’s Tips for the Best Spinach Artichoke Dip
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. Y’all, this is a game changer. Pre-shredded cheese has a coating that keeps it from melting as smoothly, so please take the time to shred the cheese yourself. You’ll be glad you did.
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.
Ingredients You’ll Need (and Why They Work)
- 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 Creamy Spinach Dip
This dish comes together in easy two steps in what I lovingly call a “dump and go recipe!” Add all ingredients to a crock pot and stir. Cook on LOW for 2 hours, stirring halfway through. Taste and adjust seasoning before serving. That’s it!
(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.
FAQ For This Recipe
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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So easy to make and tastes just like at a restaurant.
Thank you for your kind review! Happy cooking! ~Donya
Can this be served cold?
I find it best to serve warm, but serve it however you see fit! Enjoy! ~Donya
What size crock pot do you recommend for this recipe
Any size crock pot should work fine! Enjoy! ~Donya
Having a friend retirement party and so I made this for him which is his favorite dip. He loves the recipe!
I’m so glad you and your friend enjoyed my recipe. Thank you for the review! Happy retirement, friend! ~Donya
Thanks. I am making this right now for the first time. I use 6 cans of artichoke hearts and no spinach. Do you think it’ll require longer cooking time in the crockpot?
I’ve never tested the recipe with those changes. Let me know how it turns out if you do.
Enjoy,
~Donya
Excellent and easy
I made it taste great every Super Bowl
Can I add Romano and Asiago cheese to this dip
Hi Ruth! Feel free to add anything you like, make it your own! Let me know how it works out. ~Donya
Can this dip be made a week ahead and frozen?
I’ve never frozen it but you can with these steps –
Cool Completely: Allow the dip to cool completely after cooking.
Portion and Package: Transfer the dip into an airtight container or freezer-safe resealable bags. Portion it into serving sizes if desired for easier reheating.
Can I use shredded mozzarella ?
Sure.