Slow Cooker Spinach and Artichoke Dip

A crockpot full of slow cooker spinach artichoke dip.

5 from 1 vote

Slow Cooker Spinach and Artichoke Dip

This Slow Cooker Spinach and Artichoke Dip is the best appetizer with just 10 ingredients. We never have any leftovers since it's such a crowdpleaser. The best part, it only takes 15 minutes to prep, making entertaining stress-free.

Prep Time15

Cook Time1

Course: Appetizer

Cuisine: American

Keyword: crockpot, holiday, holidays

Servings: servings

Calories: 82kcal

Ingredients

8 ounces cream cheese
4 ounces sour cream
4 ounces mayonnaise
6 ounces shredded mozzarella cheese or 1 1/2 cups
4 ounces gruyere cheese or 1 cup
1/2 cup grated parmesan cheese
1 tablespoon dried minced onion
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes optional
14 ounce can artichoke hearts drained and chopped
10 ounce package frozen chopped spinach thawed and drained
Dipping Options: tortilla chips, pita chips, garlic toasts, or fresh vegetables

Instructions

Lightly grease the interior of a slow cooker with cooking spray or olive oil.
To a large bowl, add cream cheese, sour cream, mayonnaise, mozzarella cheese, gruyere cheese, parmesan cheese, dried minced onion, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Mix until well combined.
Add artichoke hearts and drained spinach to the creamy mixture, and blend again until smooth.
Pour into the prepared slow cooker, spreading it evenly. Wipe off the sides if needed.
Cover and cook on low for 1-1 1/2 hours, or until the dip is hot and bubbly. Stir every 30 minutes to ensure even heating.
Once ready, set the heat to warm. Serve with tortilla chips, pita chips, garlic toasts, or fresh vegetables for dipping.

Video

Notes

Serving size is approximately 1/4 cup dip.

Tips

Crockpot Cook and Serve Time. Since slow cookers can differ greatly in temperature settings, I suggest checking the dip every 30 minutes to prevent overcooking. When the cheese is fully melted and just beginning to bubble, it's ready to serve! Once the dip is set to warm, it's best to consume within 2 hours.
Bake it Instead: If you'd rather bake the dip in the oven, simply spread it evenly in a 13x9-inch baking dish and bake at 350°F for 30-40 minutes. Broil 1-2 minutes for a golden top.
Cheese Variations. You can swap mozzarella and gruyere with your favorite cheeses. Also, feel free to adjust the cream cheese and sour cream with Greek yogurt or low fat varieties for a lighter version. Keep in mind it'll result in a different texture and flavor.
Flavor Addition Options. You can include chopped jalapeños, dijon mustard, or sun-dried tomatoes for extra flavor.
Make It Spicy. Increase red pepper flakes or add chopped jalapeños or hot sauce for more heat.
Add a Protein Boost. Fold 1-2 cups cooked seasoned chicken, shrimp or crab for a heartier alternative.

Storage

Store leftover dip in an airtight container in the fridge for up to 3-4 days. When ready to reheat, warm in the microwave or on the stove, stirring occasionally until hot and creamy.

While you can freeze spinach artichoke dip, I don't recommend it because the cream cheese and mayonnaise can separate and become

Nutrition

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