An easy Crockpot Spinach Artichoke Dip made with frozen spinach, cream cheese, mayonnaise, sour cream, Parmesan cheese, and artichoke hearts. This creamy slow cooker dip is simple to prepare and perfect for parties, holidays, or game day.
Like other popular crockpot dips, this creamy, cheesy slow cooker spinach artichoke dip is a crowd-pleaser. It’s a convenient option when you want to spend time with guests instead of standing over the stove. With only a handful of pantry ingredients and a slow cooker, you can have a warm, comforting dip ready in a few hours.
Crockpot spinach artichoke dip makes a reliable appetizer for busy holiday gatherings and casual get-togethers. Prepare it ahead of time, set your slow cooker to warm, and guests can help themselves throughout the event. The recipe adapts easily to substitutions, so you can customize it to suit your tastes or dietary needs.
Ingredients
Below are the main ingredients and simple substitution ideas. Measure and prepare as listed in the recipe card further below.
This recipe relies on bold, familiar flavors, so you won’t need a long shopping list. The basics include cream cheese, mayonnaise, sour cream, Parmesan, spinach, and artichoke hearts. Garlic, salt, and pepper round out the flavor.
- Cream cheese – full-fat or reduced fat, softened
- Mayonnaise
- Sour cream
- Parmesan cheese – grated or shredded
- Frozen spinach – thawed and well drained
- Artichoke hearts – chopped (canned or jarred), optional if you prefer plain spinach dip
- Garlic – minced
- Salt and pepper – to taste
How to Make Slow Cooker Spinach Artichoke Dip
A few simple steps and your slow cooker will take care of the rest. Preparation time is minimal and cleanup is easy.
1. Prepare the spinach. Remove the frozen spinach from the freezer and allow it to thaw. Thawing overnight in the refrigerator works well; you can also thaw at room temperature if you need it sooner. Once thawed, place the spinach on paper towels and press to remove excess liquid. Repeat with fresh towels until most moisture is absorbed — this prevents a watery dip.
2. Combine the ingredients. Add softened cream cheese, mayonnaise, sour cream, Parmesan, drained spinach, chopped artichoke hearts, minced garlic, and a pinch of salt and pepper to the slow cooker. Stir until ingredients are evenly combined.
3. Heat the dip. Cover the slow cooker and cook on low for 2–3 hours or on high for about 45 minutes, until the cheese is melted and the dip is heated through. Stir well before serving to ensure a smooth, creamy texture.
Tip: Once heated, set your slow cooker to the warm setting to keep the dip at a safe, serving temperature throughout the party.
What to Serve with Spinach Artichoke Dip?
This versatile dip pairs with many dippers. Offer a variety so guests can choose their favorites:
- Bagel chips or bagel crackers
- Toasted baguette slices
- Pretzel chips or soft pretzel bites
- Tortilla chips or pita chips
- Vegetable sticks: baby carrots, celery, or mini bell peppers
Storage
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a small saucepan over low heat, stirring occasionally, until warmed through.
Recipe FAQ
A small 1.5 to 2 quart slow cooker is ideal for making and serving hot dips. If you use a larger slow cooker, consider transferring the dip to a smaller serving bowl to keep it concentrated and easy to reach.
Yes. If using fresh spinach, chop it and sauté briefly to wilt and remove excess moisture, or use the same paper towel method after blanching. Fresh spinach will work fine, but be sure to remove extra water so the dip stays creamy.
Simple Recipe Card
Crockpot Spinach Artichoke Dip
A creamy, cheesy slow cooker dip made with frozen spinach, cream cheese, mayo, sour cream, Parmesan, and artichokes. Ready in just a few hours with minimal hands-on time.
Author: Jaclyn
Prep: 5 mins | Cook: 2–3 hrs on low | Total: ~2 hrs 5 mins
Servings: 6
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/2 cup shredded Parmesan cheese (or grated)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Instructions
- Add all ingredients to the slow cooker and stir until well combined.
- Cover and cook on low for 2–3 hours, or on high for about 45 minutes, until cheese is melted and dip is hot.
- Stir before serving and keep warm on the slow cooker’s warm setting for serving.
Notes
A small 1.5 to 2 quart slow cooker is convenient for this recipe. Set the cooker to warm after heating to maintain serving temperature. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition (approx.)
Calories per serving: 253 kcal (estimate)
