Recipe Overview
Why you’ll love it: Creamy and comforting, this slow cooker spinach artichoke dip melts three cheeses into a rich, party-ready dip that’s easy to make and always popular. If you prefer, you can bake it in the oven.
How long it takes: 15 minutes to prep, about 1 hour on high (or 2–3 hours on low) in the slow cooker
Equipment you’ll need: mixing bowl, 2–3 quart slow cooker
Servings: makes about 5 cups
A Popular Appetizer
This spinach and artichoke dip combines three cheeses into a gooey, flavorful crowd-pleaser. It pairs with many dippers and is a dependable appetizer for parties—prepare it ahead, set it in the slow cooker, and forget about last-minute prep.
Spinach shows up in a surprising number of appetizers because it pairs so well with cheese and seasonings. Warm spinach artichoke dip is easy to customize and disappears fast when served with chips, bread, or veggies.
About this Spinach Artichoke Dip
Make-ahead friendly. You can assemble the dip an hour or two before serving and keep it in the refrigerator until it’s time to cook. Put the mixture into the slow cooker when you’re ready and let it heat through—no frantic last-minute work.
Versatile dippers. Use tortilla chips, crackers, mini naan, pita chips, crostini, pretzels or sliced baguette. For a gluten-free option, serve with cut vegetables like carrots, celery, and bell peppers.
Simple method. Combine the ingredients in a bowl, fold in the cream cheese, transfer to a small slow cooker, and heat until the cheeses are melted and the dip is warm.
F.E. Said:
“I made this yesterday and it was a huge hit! Even my fiancee, who claimed not to like spinach artichoke dip, loved it. Thank you!”
Ingredient Notes
- Frozen spinach: Thaw completely and press out as much liquid as possible so the dip stays thick, not watery.
- Artichoke hearts: Use plain canned or jarred artichoke hearts (not marinated). Drain and roughly chop.
- Onion and garlic: Finely diced onion and minced garlic add a savory base of flavor.
- Dairy: Sour cream, cream cheese, mozzarella, and Parmesan make the dip rich and creamy—full-fat options give the best texture.
- Milk: A splash of milk thins the dip slightly and helps it become scoopable once warmed.
Using Fresh Spinach
If you prefer fresh spinach, use about 1 1/2 pounds. Chop and sauté it briefly until wilted, then press out excess liquid before adding to the dip to avoid thinning the mixture.
Recipe Variations
- Baked: If you prefer the oven, spread the mixture in a baking dish and bake at 350°F for 25–30 minutes, until heated through and lightly browned on top.
- Smoked: For a smoky note, cook the dip in a smoker at 350°F in a cast-iron skillet for 25–30 minutes, or swap smoked Gouda for the mozzarella if you don’t have a smoker.
Storage & Reheating
Serve this dip warm for best texture. Keep it on the slow cooker’s warm setting while serving. Leftovers should be refrigerated promptly in a covered container and will keep for a couple of days. Reheat gently on the stovetop in a small skillet, adding a little milk if the dip has thickened.
Dips bring people together. If you enjoy this one, try other dip ideas for gatherings and snacks.
More Dip Recipes
Pepperoni Pizza Dip
Hot Caprese Dip Recipe
Crab Rangoon Dip
Ultimate 7 Layer Dip Recipe
Slow Cooker Spinach Artichoke Dip
Ingredients
- 1 package (10 ounces) frozen chopped spinach (thawed and liquid squeezed out)
- 1 jar (14 ounces) artichoke hearts
- ½ cup finely diced yellow onion (about 1 small)
- 3 cloves garlic, finely minced
- 1 cup sour cream (full fat recommended)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup milk
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 package (8 ounces) cream cheese (full-fat is best)
For dipping:
- Tortilla chips, crackers, mini naan, crostini, sliced bread, or fresh vegetables
Instructions
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If using frozen spinach, thaw completely and squeeze out excess liquid. Drain and roughly chop the artichoke hearts.
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In a large bowl, combine the spinach, artichokes, onion, garlic, sour cream, mozzarella, Parmesan, milk, pepper, and salt. Cut the cream cheese into 1-inch cubes and fold them into the mixture.
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Transfer the mixture to a 2–3 quart slow cooker.
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Cook on low for 2–3 hours or on high for about 1 hour, until the cheeses are melted and the dip is heated through.
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Stir well before serving and serve warm with your choice of dippers. Makes about 5 cups.
Notes
- Fresh spinach option: Substitute about 1 ½ pounds fresh spinach. Sauté until wilted, then press out excess liquid before adding.
- Oven directions: Preheat oven to 350°F. Spread the dip in a baking dish and bake 25–30 minutes, until heated through and lightly browned.
- Smoky variation: Smoke the dip in a preheated 350°F smoker in a cast-iron skillet for 25–30 minutes, or use smoked Gouda instead of mozzarella for a smoky flavor without a smoker.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.