Spinach Artichoke Dip in Slow Cooker
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My Spinach Artichoke Dip in the slow cooker is a warm, creamy spin on the beloved classic I’ve been making (and perfecting) for decades. It’s based on my wildly popular baked version, but this new crockpot twist makes it even easier — and perfect for parties, holidays, or any time you want to keep guests happily snacking. Made with the same rich, cheesy goodness you know and love, this version stays warm and melty for hours, no oven required. It’s the same trusted recipe, just made even better for real-life hosting.
Crockpot Spinach and Artichoke Dip
One of the tricks I use in my spinach dips is to use frozen spinach and canned artichokes. This allows me to keep everything on hand so I can make it anytime. I keep extra in the freezer so I can also make my delicious Spinach Balls my family loves.
Dips are always one of my favorite things to serve at parties or special occasions. I try to have at least one hot dip like this spinach artichoke cheesy dip or this Buffalo Chicken Dip and a couple of cold dips, like this 7-Layer Dip or this Pimento Cheese Dip. They’re the perfect appetizer because they don’t take long to prepare, they feed a crowd and guests rave over them every single time!
What Sets My Spinach Dip Apart
- Time-Tested Flavor – myecipe is based on our beloved oven-baked version I’ve perfected over decades, ensuring a depth of flavor and balance that comes from years of refinement.
- Party-Ready Convenience – I adapted my classic baked dip for the slow cooker to make it even easier for gatherings. It stays warm, creamy, and perfectly dippable for hours—no reheating or fussing required.
- Balanced Ingredients – I’ve carefully refined the balance of cheeses and seasonings in this dip so it’s never too greasy, never bland — just the perfect creamy, savory bite every time.
Spinach Artichoke Dip Ingredients
- Artichoke hearts – You can use jarred or canned artichoke hearts. Look for the ones packed in a brine versus oil.
- Frozen chopped spinach – Thawed and with the excess liquid squeezed out
- Cream cheese – Full fat and softened to room temperature.
- Shredded mozzarella cheese – You can shred your own or use a package of the pre-shredded.
- Parmesan cheese – This gives the dip the perfect about of tangy flavor
- Milk – Full-fat milk helps to thin the dip to perfect scooping consistency.
- Minced garlic – Gives the dip extra robust flavor
- Salt and pepper
How to Make Spinach Artichoke Dip in the Slow Cooker
- Thaw frozen spinach in the microwave. Let it cool for a few minutes, so it won’t burn you. Then use a couple layers of paper towels or a tea towel to squeeze out the excess water.
- In a medium mixing bowl. Mix together the cream cheese, mozzarella cheese, parmesan cheese, milk, garlic salt and pepper, then add it to the bottom of the crock pot. Add in the remaining ingredients (spinach and artichokes) and stir to combine.
- Place lid on top and cook on high for 2 hours. Stir the spinach mixture frequently while it’s cooking.
- Once the dip is done, turn the crock on a low or medium setting so it will stay warm.
- Clean up – You are going to love making this creamy dip in your slow cooker, but I have to be honest, clean up can be a mess. To help save a lot of time and trouble, use a slow cooker liner. When the dip is gone, you just lift out the liner and cleanup is done!
- Make in advance – If you need to save a little time on the day of your party, this recipe will be your new favorite dip! You can mix up all of the ingredients and store in the fridge for up to a couple of days until you are ready to cook it.
- Make it spicy – If you prefer a little kick to your dip, add a little cayenne pepper or some red pepper flakes. Careful though, a little goes a long way.
- Extra cheesy – Mozzarella is a key ingredient in this recipe because it is the perfect melty cheese. You can use other kinds of cheese in addition to mozzarella. Mild cheddar, Monterey Jack, or Colby are all great types of cheese you can try.
Storage Instructions
- Refrigerate – To store spinach artichoke dip, first let it cool to room temperature. Transfer it to an airtight container, ensuring a tight seal to prevent air exposure and flavor changes. Optionally, place plastic wrap directly on the dip’s surface before sealing. Refrigerate promptly within two hours of serving. Spinach artichoke dip can be stored in the refrigerator for 3-4 days.
- Reheat – To reheat spinach artichoke dip, you have a few options. You can use the microwave by placing it in a microwave-safe dish and heating in 30-second intervals, stirring in between, until it’s warm and creamy. Alternatively, you can reheat it in the oven at a low temperature (around 325°F ) until heated through, typically taking 15-20 minutes. Stirring occasionally during reheating helps ensure even heating.
Spinach Artichoke Dip in Slow Cooker FAQs
Absolutely. In fact, I have another fantastic oven baked Spinach Artichoke Dip you can try next time.
But to make this recipe in the oven, spray a baking dish with a little cooking spray. Mix all the ingredients together, pour into the prepared dish. Bake in a 375-degree, preheated oven until hot and bubbly. Actual cooking time will vary based on individual ovens, but on average this dip will need to bake for about 40 minutes.
Yes, you’ll need about 8-10 ounces of fresh baby spinach for this recipe. Steam the spinach first until soft then run it under a little cool water. Squeeze out the as much of the moisture you can and chop it up.
More Like This Crockpot Spinach Artichoke Dip
Spinach Artichoke Dip Recipe Crock Pot
Equipment
- Crockpot
Ingredients
- 14 ounces artichoke hearts 1 can, drained and chopped
- 9 ounces frozen spinach thawed
- 8 ounces cream cheese 1 block
- ¾ cup mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
- ½ teaspoon minced garlic
- ¼ cup milk
- salt and pepper
Instructions
- Thaw frozen spinach in the microwave and squeeze water out. Be cautious as the spinach is hot.9 ounces frozen spinach
- Mix ingredients (artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, garlic, milk, salt, and pepper) in a medium-sized mixing bowl.14 ounces artichoke hearts, 8 ounces cream cheese, ¾ cup mozzarella cheese, ½ cup Parmesan cheese, ½ teaspoon minced garlic, ¼ cup milk, salt and pepper
- Place spinach mixture in the bottom of crockpot.
- Cover and cook on high for 2 hours. Stir frequently.
Nutrition
Did You Make This Recipe?
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Do you use brined artichoke hearts or un brined ?
Can this dip be made without the artichoke’s?
Yes, just leave them out.
Can I use fresh spinach?