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.
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beef stew!
This looks delicious! I can’t wait to try it!
If I won this crock pot, I would try making this awesome looking dip, of course!
Everything! Spaghetti sauce or chicken and rice sauce! Thanks
What wouldn’t I make??? I would definitely make this dip & a bunch of others I have pinned. I’m making this dip tonight in my regular crockpot.
Make beef stew!
So excited to try this! 🙂
I would make this spinach artichoke dip! And broccoli cheddar soup!
I love making pulled pork in the crock pot!
This looks to die for! Love that it’s made in the slow cooker!
What wouldn’t I make!? So stoked to finally see one that stirs so you don’t have to open it and lose heat or have foods “stick/burn” to the pot. I see more pasta and dip recipes in my future.
I would put dinner in the crockpot before leaving the house so that it’s ready when I got home!
I would make stew!
this recipe looks delicious. i think i might try this recipe or make a chicken pozole.
If I won, I’d make this dip! I can’t stand mayonnaise, do you think it would work to just add more sour cream or cream cheese?
Lindsay, you can barely taste the mayonnaise in this dip. It’s merely providing texture and a little bit of flavor.
I’ve never made spinach artichoke dip in a crock pot, so I would make this recipe first!
Chicken noodle soup!
This sounds amazing!!! I think I might make a batch in the coming week and then freeze it for when the baby comes! 🙂 If I won I would definitely make this recipe first!
Apple butter, this dip, baby back ribs….the list goes on and on.
I would make BBQ pulled pork.