This slow cooker Spinach Artichoke Dip is so creamy and gooey – you won’t be able to leave without everyone asking for the recipe. 😉
My family LOVES dips – salsas, cheesy dips, veggie dips – anything gooey and delicious is a winner in our book!
We love to use this dip on bread (I just bought a baguette from the grocery store’s bakery and sliced it to use for dipping), but it would be awesome with crackers or vegetables . . . or even eating it straight out of the crock pot with just a spoon!
How to make Spinach Artichoke Dip in the Slow Cooker:
Step 1: 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.
Step 2: Pour everything into a 4-quart slow cooker that has been sprayed with nonstick cooking spray, or use a slow cooker liner. Top with cubed cream cheese.
When you first place your ingredients inside your crock pot, it’s going to seem a little dry, but I promise that it will cook up nice and gooey, just the way you want this dip to be.
Step 3: Cook on low for 3-4 hours or high for 2 – 2 1/2 hours. Stir, and keep warm until serving with your favorite crackers, chips, or vegetables.
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SPINACH: Canned, fresh, or frozen?
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.
Make spinach artichoke dip your own:
We think this recipe is pretty tasty as is, but you can make substitutions to make it lower-fat or add things in to really make it your own.
- low-fat cream cheese for regular cream cheese
- low-fat mayo or Nayonaise for regular mayo
- plain Greek yogurt for sour cream
- low-fat mozzarella cheese for full-fat mozzarella cheese
- skim milk for 2% milk
- crumbled bacon
- chopped crab
- corn
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.
Serve artichoke dip with:
- sliced baguettes
- Ritz crackers (or your favorite crackers)
- veggies (carrots, celery, cucumbers, etc)
- Wheat Thins crackers
- cubed bread
- tortilla chips
- pita crackers
How to make spinach artichoke dip ahead of time:
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.
Looking for more amazing appetizer recipes?
- Chicken Alfredo Dip
- Creamy Black Bean Salsa
- Roasted Red Pepper Dip
- Warm Bacon Cheese Dip
- Fresh Feta Dip
- Instant Pot Spinach Artichoke Dip
Slow Cooker Spinach Artichoke Dip Recipe
Video
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
Equipment
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 1/2 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.
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.
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.Recipe adapted from CD Kitchen.
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