Name: Crockpot Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 15 oz fresh spinach, chopped; 14 oz can quartered artichokes, drained; 8 oz cream cheese; 1 cup sour cream; 1/2 cup Parmesan cheese, grated; 1 1/2 cups mozzarella cheese, shredded; 3 cloves garlic, minced; 1 teaspoon garlic powder; Salt, to taste; Black pepper, to taste; Cooking spray

This Crockpot Spinach and Artichoke Dip is a creamy, cheesy appetizer I like to make when I want something warm, rich, and easy for sharing. I put everything in the slow cooker, let it melt together, and serve it with chips, crackers, toasted bread, or fresh vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 oz fresh spinach, chopped

14 oz can quartered artichokes, drained

8 oz cream cheese

1 cup sour cream

1/2 cup Parmesan cheese, grated

1 1/2 cups mozzarella cheese, shredded

3 cloves garlic, minced

1 teaspoon garlic powder

Salt, to taste

Black pepper, to taste

Cooking spray

Directions

I lightly coat the inside of a 6-quart crockpot with cooking spray.

Then I add the spinach, artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, garlic powder, salt, and black pepper to the crockpot.

I cover and cook the dip on low for 3 hours.

About halfway through cooking, I carefully uncover the crockpot and stir everything well, breaking up the artichokes a little as I mix.

I cover it again and continue cooking until the dip is hot, creamy, and fully melted.

I taste the dip, adjust the seasoning if needed, and serve it warm with chips, crackers, toasted bread, or fresh vegetables.

Servings and Timing

This recipe makes 8 servings.

Prep time: 10 minutes

Cooking time: 3 hours

Total time: 3 hours 10 minutes

Calories: about 220 kcal per serving

Variations

I like to add a pinch of red pepper flakes when I want a little heat. I can also stir in diced jalapeños, or extra Parmesan for a bolder flavor.

For a lighter version, I use reduced-fat cream cheese and light sour cream. For extra creaminess, I add a small splash of milk or a little more mozzarella before serving.

Storage/Reheating

I store leftover dip in an airtight container in the refrigerator for up to 3 days.

To reheat it, I warm it in the microwave in short intervals, stirring between each one. I can also reheat it in the crockpot on low until it becomes warm and creamy again. If the dip thickens too much, I stir in a splash of milk to loosen it.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, I can use frozen spinach. I thaw it first and squeeze out as much liquid as possible so the dip does not become watery.

Can I make this dip ahead of time?

Yes, I can mix the ingredients ahead of time and store them covered in the refrigerator. When I am ready to serve, I cook the dip in the crockpot until hot and creamy.

What should I serve with spinach and artichoke dip?

I like serving it with tortilla chips, pita chips, crackers, toasted baguette slices, celery, carrots, or bell pepper strips.

Can I keep this dip warm during a party?

Yes, I keep it on the warm setting in the crockpot and stir it occasionally so it stays smooth and creamy.

Can I add more cheese?

Yes, I can add extra mozzarella, Parmesan, or even a little white cheddar if I want the dip to be cheesier.

Conclusion

This Crockpot Spinach and Artichoke Dip is one of my favorite easy appetizers because it is creamy, cheesy, warm, and simple to prepare. I like making it for parties, holidays, game day, or any time I want a cozy dip that everyone can scoop and enjoy.

📖 Recipe: