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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As easy as this spinach artichoke dip looks, I would make that. And maybe some queso as well. 🙂
I would make chili.
This is the best dip ever, and I love that you made it in the slow cooker!
I’d make yummy chili! 🙂
Your Spinach and artichoke dip would be great to try it out. Also I enjoy all kinds of soup and beans made in the slow cooker.
Looks amazing!
First I’d be making your dip… then it would be onto the cookbooks to find “that perfect” recipe!
cool features on this crock pot. can’t wait to try this dip
This dip looks delicious!
Would love to win this, my crockpot has started getting really hot, even when it is on low. I use my crock pot for so many things, love soups and meats cooked in the crock pot, and, it makes life so much easier.
White bean chicken chili or taco soup!
Ahhh spin dip. One of my faves! Love that it’s in the slow-cooker!
mulled wine!
I would try this spinach and artichoke dip
I would make all kinds of dips and soups. Mmmm.
and I would make the most wonderful butternut squash soup
wooohoooo how good a deal is that, and what a great deal and I’ve never heard of one with a stirrer. I hope I win then I can give my old one to one of my neighbors
Oh my! All kinds of things. I would try this dip first and move on from there.
Whaaaa??! I never heard of a crock pot that stirred itself before! I would LOVE that for Sundays with late church. I would definitely be making this dip, some chili, loaded baked potato soup…all of those things which CAN slow cook if someone is there to stir it once and a while!
I would love a new “modern” crockpot and this recipe looks delish!
And, I would totally try this recipe to take to my next MOPS (preschool mom’s group)
I would make pulled pork!