This crockpot spinach artichoke dip combines fresh spinach, plenty of cheese, and tender artichokes slow-cooked in the crockpot. The result is rich, creamy, and full of garlic flavor — and it’s incredibly simple to prepare.
Serve it with chips, crackers, or toasted baguette slices. It makes an excellent appetizer or side dish for gatherings and game days.
Spinach and artichokes are a classic pairing. If you have a surplus of fresh or frozen spinach, this crockpot spinach artichoke dip is a perfect way to use it. For another fun option, try making spinach artichoke dip bread the next time you serve this dip.
Why You’ll Love This Recipe
- Feeds a crowd — great for parties.
- Ready in about an hour of hands-off cooking.
- Uses just a few common ingredients.
- Simply add the ingredients to the crockpot and let it cook.
Ingredient Notes
- Spinach – Use fresh or frozen. If using frozen, thaw completely and squeeze out excess liquid.
- Cream cheese – Soften at room temperature so it blends smoothly.
- Sour cream – Full-fat sour cream gives the creamiest texture.
- Artichokes – Canned chopped or marinated artichokes both work well.
Step-By-Step Instructions
- Add all ingredients to the crockpot and cover. Cook on high for 1 hour, or on low for 2–3 hours.
- Uncover and stir until everything is well combined. Taste and adjust seasoning if needed, then serve warm.
Top Tips
- No spinach? Substitute fresh kale for a slightly different flavor and texture.
- Roughly chop the spinach before adding it so it incorporates evenly.
- If the dip seems too cheesy or pale after mixing, fold in more spinach to balance the flavor and color.
- After cooking, switch the crockpot to the “warm” setting to keep the dip at serving temperature for hours.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, and warm just before serving.
More Recipes You Might Enjoy
- Hot Cheesy Corn Dip
- Slow Cooker Buffalo Chicken Dip
- French Onion Dip
- Hot Crab Dip
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Crockpot Spinach Artichoke Dip
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Equipment
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Crockpot
Ingredients
- 14 ounces spinach, roughly chopped
- 14 ounces canned artichokes, chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup mozzarella cheese
- 1/4 cup parmesan cheese, grated
- 2 garlic cloves, finely minced
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
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Add all ingredients to the crockpot and cover. Cook on high for 1 hour or on low for 2–3 hours.
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Uncover and stir until well combined. Check seasoning and serve warm.
Notes
- If you don’t have spinach, fresh kale is a good substitute.
- Rough-chop the spinach so it mixes evenly into the dip.
- Stir in extra spinach if the mixture looks too cheesy after combining.
- Keep the crockpot on “warm” to maintain serving temperature for an extended time.
Nutrition
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Carbohydrates: 5g
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Protein: 6g
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Fat: 16g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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