Slow Cooker Spinach and Artichoke Dip
by Chungah
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Dump and go, set and forget right into the crockpot for the best and easiest cheesy, creamy dip ever!
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Why you’ll love this slow cooker spinach and artichoke dip
- No cooking required. This is one of those magical slow cooker recipes that is simply set and forget, dump and go. There’s no sautéing, no babysitting, no nothing. And when the timer is up, you can conveniently keep it on the warm setting for up to 2 hours.
- Versatile dip. Spinach and artichoke dip can be served warm or cold, and with any dipping vessel as desired, from salty potato chips to carrot sticks. The options are endless!
- Quintessential party dip. This is the most perfect crowd-pleasing, crowd-favorite appetizer for potlucks, dinner parties, game day and all the holidays, making it the absolute best for party entertaining. We’re talking creamy, velvety, dreamy dipping goodness here.
What is spinach and artichoke dip?
Spinach and artichoke dip is a savory appetizer made with spinach, artichoke hearts and various cheeses such as cream cheese and Parmesan. This dip is typically served with tortilla chips, crackers or pita bread.
Why make it in the slow cooker?
The slow cooker offers ultimate convenience, a true dump-and-go appetizer. There is no oven required, making it so easy and hands-free, perfect for your next potluck, get-together, dinner party, bbq, cookout, or holiday party. The slow cooker also makes it so easy to keep it cheesy and warm without reheating (up to 2 hours).
How to make spinach and artichoke dip in the crockpot
- Add all ingredients to the slow cooker. Toss all the ingredients together in a slow cooker, topping with cubed cream cheese. If prepping ahead of time, store in the fridge up to 2 days in advance.
- Cook low and slow. Set the slow cooker to low heat for 2 hours.
- Stir. Stir everything together, covering and cooking for an additional 15 minutes on high heat.
- Serve or keep warm. Serve warm alongside your favorite dipping vessels, or keep warm in the slow cooker for up to 2 hours.
more favorited dip recipes
Tools For This Recipe
6-qt slow cooker
Slow Cooker Spinach and Artichoke Dip: Frequently Asked Questions
Crackers, potato chips, veggies (carrots or celery sticks), baguette slices (or crostini), toasted pita (or pita chips), and tortilla chips are all great options for dipping.
Frozen spinach has a lot of water. Thawing and squeezing out the excess water will prevent a runny, watery dip.
Yes! Assemble and mix everything together up to 2 days in advance, storing in the fridge. When ready to cook, let it sit at room temperature for 15 minutes before transferring to a slow cooker.
Absolutely! Once the dip is fully cooked, switch the slow cooker to the warm function up to 2 hours.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Spinach and artichoke dip is not an ideal candidate to freeze as the consistency may change upon thawing.
No crockpot, no problem! This is another one of our favorite spinach and artichoke dip recipes made on the stovetop, then broiled for a few minutes at the very end.
Slow Cooker Spinach and Artichoke Dip
Video
Ingredients
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, crushed
- ¾ cup freshly grated Parmesan
- ¾ cup milk
- ½ cup crumbled feta cheese
- ⅓ cup mayonnaise
- 1 tablespoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1 (8-ounce) package cream cheese, cubed, at room temperature
Instructions
- Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
- Keep warm up to 2 hours.
Equipment
Notes
- Squeeze dry the spinach. This is a key step to avoid watery, soggy spinach and artichoke dip. We want that favorited creamy, cheesy, scoopable consistency. Thaw in the refrigerator overnight (or quickly in the microwave), wrapping in a clean dishtowel or cheese cloth (or even a potato ricer) and squeezing out as much liquid as possible.
- Use “brick” cream cheese. Brick cream cheese is ideal here, not whipped. It will add all the lovely rich and creamy textures here.
- Soften the cream cheese. Using room temperature cream cheese is key to avoiding lumps!
- Freshly grated cheese goes a long way. Opt for freshly grated Parmesan as pre-shredded cheese contains anti-caking agents that prevent the velvety, smooth consistency.
- Make it lighter. For a lighter dip, use Greek yogurt in place of the sour cream. Greek yogurt will have that similar creamy consistency while adding a slight, mild tang.
- Add some heat. Add a dash of hot sauce or a little bit of cayenne pepper to the mix.
- Mix it up. Swap out the spinach for kale, or use a combination of the two.
- Loosen it up. For a thinner consistency, stir in 1-2 tablespoons of milk, or more as needed.
- Stir occasionally, if possible. Keep a close eye on the time as slow cookers can vary in temperature, checking at the 1-hr mark to ensure the cheese is melted and bubbly. Stir occasionally to prevent the cheese from burning on the bottom and sides.
- Keep it on warm. Once cooked, the slow cooker can be kept on the warm setting for up to 2 hours, stirring as needed (the spinach may turn color thereafter).
- Serve it warm or cold. Spinach and artichoke dip can be served warm or cold, with some actually preferring it as a cold dip!
- Serve with sturdy crackers. Use your favorite (sturdy) vehicle for dipping. Pita chips, crostini and crispy tortilla chips are all great options. Pita bread and sliced vegetables (carrot sticks and celery) will also work well here.
Did you make this recipe?
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I love a crock pot and I would make smoke gouda soup with caramelized onions and bacon!
Your Smoked Gouda soup sounds amazing! Would you consider sharing the recipe? My email is ycatsv@hotmail.com, thanks. And thank you Chungah for the Spinach Artichoke Dip Recipe, I can’t wait to try it!
I’ve been dying to make your slow cooker honey sesame chicken!
I would make chili!
I would love to make your Spinach and Artichoke recipe.
I would try this dip!
Haha, whyyy does it not come as any surprise that there was parmesan in this recipe, I wonder? Tsk tsk!
Looks amazing though! And using the slow-cooker for dips is something I have never thought about before! I can imagine the flavours merge together even better than with just simmering over the hob. Great stuff! I have only ever used artichokes once (in a pea- and artichoke spread no less!) before and it gave this really nice, creamy texture!
Ah, the weekend is just around the corner, perfect for dipping 😛 x
What would I make?.. 7 meals the first week… then at least 1 meal per week after that. That 1 meal a week would actually end up being two. Thankfully my hubby doesn’t mind leftovers, especially since I tend to put a twist on the leftover so it is not exactly the same as the original meal.
Thanks for all the yummy recipes and the stories that go with them.
I would make pot roast for hubby and this dip for our good friend who LOVES spinach artichoke dip!
I would have to make the artichoke and spinach dip…what a great idea for a slow cooker to have!!
Just tweeted about this. Dang girl. You outdid yourself!! I love spin/arti dip and just made some this weekend! I told you about that though already. How SMART to do it in the slow cooker. Love the moody wood boards!
Oh my gosh will you please coin this?! Spinarti Dip. Seriously. Genius.
I would definitely make this dip with the crockpot ! I would also make pulled mork for pulled pork sandwiches! 🙂
Mmmmm pulled mork
I love this recipe!! This is my second time making it and I goofed and stirred the cream cheese into the mixture before I started the slow cooker. Is that going to mess it up??!
I would make chili 🙂
Why make chili when you want dip? DERP
She was entering the contest, derp