Make it ahead: this Crockpot Spinach Artichoke Dip is a crowd-pleasing slow cooker appetizer that’s simple to prepare. With just a few ingredients and minutes of prep, you’ll have a warm, cheesy dip that disappears fast.
Crockpot appetizers make entertaining easier. If you enjoy this recipe, consider other slow-cooker favorites like Crockpot BBQ grape jelly meatballs or slow cooker BBQ chicken wings.
The Easiest Spinach Artichoke Dip
Appetizers are always welcome, but juggling oven space can be frustrating when preparing several dishes. A slow cooker solves that problem by freeing up the oven and keeping food warm for serving. This crockpot spinach artichoke dip is a perfect make-ahead option: toss the ingredients into the slow cooker, let it heat, and serve when guests arrive. It pairs wonderfully with tortilla chips, crackers, or slices of baguette.
Ingredients
- Spinach: Frozen spinach (thawed and well drained) is easiest. Squeeze out excess water with a towel. If using fresh spinach, blanch and drain it thoroughly.
- Artichoke hearts: Quartered artichoke hearts work best—just drain them. If using whole or halved, chop before adding.
- Cream cheese: Full-fat cream cheese delivers the creamiest texture; let it come to room temperature for easier mixing.
- Mozzarella and Parmesan: A blend of mozzarella for melt and parmesan for flavor gives the dip great depth.
- Garlic: Fresh minced garlic is recommended. Garlic powder can be substituted in a pinch.
- Milk: Adds the right consistency. If the dip is too thick after cooking, stir in milk a tablespoon at a time until you reach the desired texture.
- Pepper: Freshly ground black pepper adds brightness. Salt is usually unnecessary since the cheeses and artichokes add saltiness. For heat, add red pepper flakes.
How to Make Crockpot Spinach Artichoke Dip
This recipe is straightforward.
COMBINE: In a 4-quart slow cooker, combine thawed, drained spinach; drained quartered artichoke hearts; room-temperature cream cheese; shredded mozzarella; grated Parmesan; minced garlic; and milk. Stir gently to combine; the slow cooker will be full but the ingredients shrink as they heat.
HEAT: Cover and cook on high for about 2 hours, or until all the cheeses are melted and the dip is smooth. Stir to combine and season with black pepper to taste. If too thick, add milk a tablespoon at a time until you reach the preferred consistency.
Frequently Asked Questions
Yes. Once the dip is melted and combined, transfer it to an airtight container and refrigerate up to 3 days. When ready to serve, return it to the slow cooker and heat until warmed through.
Yes. Halve the ingredient amounts for a smaller crowd and use a smaller slow cooker if needed.
Serve it right from the slow cooker with a large spoon so guests can help themselves. Keep it warm while serving; if transferred to a serving dish, plan to serve quickly. It goes well with tortilla chips, crackers, or raw vegetables like celery and carrots.
You can adapt spinch-artichoke dips for the oven using a baking recipe designed for that method. The stovetop should work if you stir frequently to prevent sticking, but the slow cooker is best for hands-off warming and serving.
More Spinach Artichoke Recipes
Try other ways to enjoy this flavor combination: spinach artichoke spaghetti squash, spinach artichoke grilled cheese, a tortellini bake, artichoke-tomato-spinach pizza, or artichoke and spinach enchiladas.
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Crockpot Spinach Artichoke Dip
Ingredients
- 18 oz frozen spinach, thawed and drained
- 28 oz quartered artichoke hearts, drained (2 14-oz cans)
- 16 oz cream cheese, at room temperature
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/2 cup milk
- Black pepper, to taste
Instructions
- In a 4-quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, and milk. Stir carefully to combine; the slow cooker will be full.
- Cover and cook on high for about 2 hours, or until the cheeses are melted and the dip is smooth. Stir to combine and season with black pepper.
- Serve warm with chips, crackers, or sliced baguette.
Recipe Notes:
This dip can be halved for smaller crowds. If it’s too thick after cooking, add milk a tablespoon at a time until you reach the desired consistency. Nutrition information is an estimate and can vary by brand and ingredient choices.
Nutrition Information
Serving: 1 serving • Calories: 267 kcal • Carbohydrates: 6 g • Protein: 16 g • Fat: 20 g • Saturated Fat: 12 g • Sodium: 799 mg • Fiber: 2 g • Sugar: 2 g