Slow Cooker Spinach and Artichoke Dip
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Dump and go, set and forget right into the crockpot for the best and easiest cheesy, creamy dip ever!
Featured Comment
I’ve made this twice and it’s a great dip and doubles (or triples in my case) well. Although use slightly less artichoke if you double or triple. I made this at my in laws Christmas in 2014 and it was a hit. Making it again for the same crowd tonight! Works well with baguettes or tortilla chips.
why i love this recipe
- 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 to serve with spinach and artichoke dip
Crackers
Potato chips
Veggies (carrots or celery sticks)
Baguette slices (or crostini)
Toasted pita (or pita chips)
Tortilla chips
tips and tricks for success
- 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.
- 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.
- 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.
pro tip
Loosen it up.
For a thinner consistency, stir in 1-2 tablespoons of milk, or more as needed.
more favorited dip recipes
Tools For This Recipe
6-qt slow cooker
Slow Cooker Spinach and Artichoke Dip: Frequently Asked Questions
Do I have to thaw and squeeze out the frozen spinach?
Yes! Frozen spinach has a lot of water. Thawing and squeezing out the excess water will prevent a runny, watery dip.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Can you freeze leftover spinach and artichoke dip?
Spinach and artichoke dip is not an ideal candidate to freeze as the consistency may change upon thawing.
What if I don’t have a slow cooker?
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
Dump and go, set and forget right into the crockpot for the best and easiest cheesy, creamy dip ever!
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
Equipment
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.
Did you make this recipe?
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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 🙂
I’ve made this about 8 times for various occasions since discovering it on your blog. Everyone loves it and it’s always in high demand. I add extra garlic, because I do that to everything, and fresh basil when I have it on hand.
Well, slow cooker? do we have to use that?
i can prepare the others but slow cooker. hrmp. that is not in my house.
anyway it also looks nice. spinach. hmm. most one of my favorite veggies HAHA
I just wanted to say, I made this over the weekend for some friends I had over. It was a big hit!! So easy to put together, we used the baguette and tortilla chips. Thank you for this great recipe.
One more question…Could I use almond milk instead?
Yes, almond milk should work just fine.
Would it be possible to double this? Could I also bake it in the oven instead?
Yes, this can certainly be doubled. But without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
Can another green leafy vegetable replace spinach….could you please suggest one?
Kale would be a great substitute!
forgot to ask if I could put in fridg on a Friday for a Saturday party, and then worm up?
Yes, absolutely.
it came out with too much liquid will that change over night or should I put it in the oven with bread crumbs on top
it thickened and it tastes very good
I am so glad to hear that!
Ydelle, the recipe does not call for breadcrumbs. Did you thaw and squeeze out the frozen spinach completely as directed in the recipe?
I don’t have to do anything with it and no crumbs. and used fresh spinach.
sorry about the wrong email
can you substitute Greek yogurt for mayo and sour cream? or lower fat versions of the two.
Yes, that should work just fine.
Any suggestions for mayo substitute? I hate it and never keep it in the house.
Sour cream or Greek yogurt would be great substitutes.
I made this recipe for my girls birthday party and it was a hit! The flavors blend so well together and it was delicious! I served it with fresh bread and tortilla chips. Definitely a party must have!
I’m a beginner cook getting myself acquainted to the kitchen and I just tried your spinach artichoke recipe, Amazing!
Your pictures looked so good and I was starving so I used the stove to cook the dip faster. Also, I’m not a fan of feta (and there was none in the fridge) so I substituted it with monterey jack cheese instead and it turned out great. Thank you for the recipe and picture details, it really helps!
This is truly delicious! I made this for my family and they loved it! Definitely making more in the future!
I added your fabulous recipe to my article:
27 Super Bowl Cocktails, Appetizers & Sweet Treats to Eat: Winning Recipes for Super Bowl Sunday
http://www.examiner.com/article/27-super-bowl-cocktails-appetizers-treats-to-eat-winning-super-bowl-recipes
Usually I make Chile Verde, or Texas Chile. I do need to try this spinach artichoke. It really sounds yummy. I love Crockpot cooking. Thank you .
I’m not a fan of feta cheese, do you think it would work with mozzarella instead?
Brenda, goat cheese would be a more appropriate substitute if you are not a fan of feta.
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??!
Can we dip it with chips? or the pretzel things like the flat pretzels
Of course!
I am a beginner cook and I made your spinach and artichoke crockpot recipe. It was super easy to make. I even got brave and replaced the mayo w greek yogurt. It turned out super yummy!!! It was a hit at our family get together. Thank you so much!!
I made 2 servings of this for a work Christmas party; those heathens ate it all within an hour! Can’t say I blame anyone as it was damn delicious when I made it again (and actually had a chance to eat some) on Christmas Eve at the in laws.
do you think if i were to make it the day before i want to serve it, i can just heat it up the next day in the microwave or oven?
Kari, we’ve had the leftovers the next day and reheated it in the microwave. It wasn’t as good as the first day but we still loved it!