Slow Cooker Spinach and Artichoke Dip
Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip – it doesn’t get easier than that!
Being Korean, we NEVER used a slow cooker when I was growing up. In all honesty, I didn’t even know what it was until I entered the blogging world 3 years ago! But once I discovered this amazing electric pot, my life changed forever. Well, maybe it’s not that dramatic but the slow cooker is pretty darn amazing.
With the help of a slow cooker, you can make almost anything, from this honey sesame chicken to dulce de leche! And now, I’ve discovered that you can also make this incredibly creamy, comforting spinach and artichoke dip so easily. Simply throw everything into the slow cooker, press on, and that’s it! Plus, with the use of the Crock-Pot® Programmable Slow Cooker with iStir™ Stirring System, this baby even stirs itself through self-activation every 30 minutes to ensure thorough mixing and even heating until turned off. I told you – it’s life changing, right?
Slow Cooker Spinach and Artichoke Dip
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
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.
Did you make this recipe?
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I’ve made this a few times- very tasty and always a hit!!
I use the leftover spinach artichoke dip in omletes the next morning with crumbled bacon and fresh chopped tomatoes as garnish. Yum-o!
That sounds AMAZING!
If there are leftovers, do you think they would freeze well to be thawed out for a future party??
Thanks!
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
Looks like a wonderful appetizer! Love how you added the artichoke. Have a wonderful Christmas (:
Don’t have a slow cooker what else Can I use?? A Dutch oven..
This recipe is specifically tailored to be made in the slow cooker – sorry, Marylin.
You can pick up a small crock pot at walmart for 10.00. You will love cooking with it!
Where in the world did you find a slow cooker that stirs?
You can find one on Amazon.com.
I purchased a bag of fresh spinach (9oz.) instead of the frozen, can you use it in this dip recipe?
Will it change the consistency?
Thank you,
Tami
Yes, you can certainly substitute fresh spinach – the consistency will vary a bit though!
I have 3 Crock-pots in graduated sizes (anyone remember Harvest Gold and Orange?) I’d kill for the self-stirring feature (well maybe bruise a bit). Is it possible to get the stirrer separately? – I want Spinach Artichoke Dip!!
Hi! I love so many of your recipes! Is there a replacement for the feta cheese? We aren’t fond of it at our house. Thx for your reply.
Queso fresco would be a great substitute!
What kind or artichoke hearts – in brine or in water?
Thank you for this recipe – I don’t want to make it wrong and mess it up 😉
Either should work.
Can I assemble all the ingredients and bake it in the oven ?
Yes, of course.
Wow ! Awesome !
This is a great recipe! I knew I would like it, but what was most surprising is the kids loved it – I finally found something with vegetables they would actually eat. lol
I’ve made this several times now I’m coming back just to leave a comment. This is the best spinach artichoke dip I have ever had and my guests all agree!!!!! My 12-year-old nephew made a meal out of it at our last party, I didn’t change a thing it is perfection, thank you!
I wouldn’t have thought you could make dip in a slow cooker. I will definitely give this a try!
This dip is amazing! I’ve made it twice now and can’t get enough. Love the tartness that the Feta and vinegar add to the taste. It’s subtle and delicious.
Thank you for this recipe, it was delicious! I substituted plain Greek yogurt for the sour cream and I omitted the onions. It was a hit!
I will make my white bean chili and most definitely the artichoke dip!
On the rare occasion when we have leftovers of this dip we stuff fresh mushrooms with it. Makes great stuffed mushrooms. Bake as you would your stuffed mushrooms. Great veggie dinner when you stuff the left overs in a big portabella mushroom. Sprinkle some additional parm and breadcrumbs. I have made this several times and always a huge hit.
I make this at least every other week. It’s the ONLY thing my 2 year old LOVES to eat! She’ll eat the left overs for days! Thanks 🙂