This Spinach Artichoke Dip is one of the best spinach artichoke dips. It is always a crowd favorite, and everyone asks for the recipe. The great thing is that this recipe is so simple to make. It requires very little time, and it is easy to transport. It can serve anywhere from 10 to 12 people, perfect for parties.
Recipe Ingredient Notes
To make spinach artichoke dip, you will need the following ingredients:
Slow Cooker Ingredients
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese, cubed
- salt and pepper, to taste
Instant Pot Instructions
- salt and pepper, to taste
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, roughly chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, minced
- 8 ounces cream cheese, cut into pieces
- ½ cup chicken broth
- 2 cups parmesan cheese, shredded
- 2 cups mozzarella cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Spinach Artichoke Dip
Slow Cooker Instructions
- Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
- In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
- Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
- Cook on high for 2 – 2 ½ hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on “warm” setting until eaten. Serve with crackers, bread, or vegetables.
Instant Pot Instructions
- Plug in the Instant Pot.
- Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
- Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
- When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and add in the parmesan and mozzarella cheeses; mix until everything is incorporated.
- Keep on warm setting until served. Serve with crackers, bread or vegetables.
Recipe Modifications
We think this recipe is pretty tasty as is, but you can make substitutions to make it lower-fat or add things to make it your own recipe.
- Low Fat Substitutions
- Low-fat cream cheese instead of regular cream cheese
- Low-fat mayonnaise or vegan mayonnaise for regular mayonnaise
- Plain Greek yogurt for sour cream
- Low-fat mozzarella cheese instead of full-fat mozzarella cheese
- Skim milk for 2% Milk
- Flavor substitutions
- Crumbled bacon
- Chopped crab
- Corn
Frequently Asked Questions
This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach. If you used canned spinach, it will have a slightly saltier taste. If you use frozen spinach, you will want to thaw it and drain it really well before using it.
To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed. We would not recommend freezing this dip, because frozen mayonnaise tends to separate.
We like to serve this dip with sliced baguettes, ritz crackers, veggies (carrots, celery, cucumbers), Wheat Thins, cubed bread, tortilla chips, and pita crackers.
You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
If you are feeding a smaller crowd, you can use a 1.5-qt slow cooker and halve the recipe, but be sure to watch the cooking time, because it may not take as long to cook.
If you are not a fan of chicken broth or happen to be out of chicken broth there are a few substitutes you can use in its place, however it will alter the taste of the easy appetizer recipe slightly. Pure Wow has a great list of substitutes for chicken broth that you can use in a pinch! Some that you might not have even thought about!
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- Hot Crab Dip
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Spinach Artichoke Dip
Video
Ingredients
Slow Cooker Ingredients
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese, cubed
- salt and pepper, to taste
Instant Pot Instructions
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, roughly chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, minced
- 8 ounces cream cheese, cut into pieces
- ½ cup chicken broth
- 2 cups parmesan cheese, shredded
- 2 cups mozzarella cheese
- salt and pepper, to taste
Instructions
Slow Cooker Instructions
- Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
- In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
- Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
- Cook on high for 2 – 2 ½ hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Instant Pot Instructions
- Plug in the Instant Pot.
- Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
- Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
- When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and add in the parmesan and mozzarella cheeses; mix until everything is incorporated.
- Keep on warm setting until served. Serve with crackers, bread or vegetables.
Notes
- To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.
- You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
- This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach. Canned spinach makes it taste saltier and frozen spinach tends to water the dip down as it thaws.
- Total Time for Instant Pot: 5 minutes of prep time, 4 minutes of cook time, 10 minutes of pressurized time, for a total of 19 minutes.
- If you are not a fan of chicken broth or happen to be out of chicken broth there are a few substitutes you can use in its place, however it will alter the taste of the easy appetizer recipe slightly.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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