Crockpot Spinach Artichoke Dip
This crockpot spinach artichoke dip is the kind of recipe I make when I want something unfussy, crowd-pleasing, and reliably warm from start to finish. It’s creamy, garlicky, and melts into a dip that’s perfect for a party tray, a TV night, or a simple weekend snack with friends. The slow cooker takes the work out of melting and melding the cheeses so you can focus on setting out dippers and enjoying company.
I’ll walk you through exactly what to buy, how to set up the slow cooker, and what to watch for so the dip comes out smooth and bubbly every time. I like keeping this recipe handy because once you understand the few small decisions—like whether to use sour cream or Greek yogurt—you can make it your own without risking the texture or flavor.
Everything that follows is practical advice and straightforward steps. No gimmicks, no exotic ingredients. Just a dependable, warm dip that shows up looking impressive and disappears fast.
Shopping List
Gather everything in one trip so assembly goes quickly. Buy a full block of cream cheese (not the spreadable tub) so you can cube it as directed; the cubes break down better in the slow cooker. If you have a choice on artichokes, jarred are easiest, frozen work fine if you remember to thaw and drain them.
Ingredients
- 10 ounces fresh spinach, roughly chopped and long obvious stems removed — Provides the green bulk and fresh flavor; remove long stems so texture stays smooth in the dip.
- 14 ounce jar artichoke hearts, drained and roughly chopped (or a 10 to 14-ounce bag frozen artichoke hearts, thawed, drained, and roughly chopped) — Adds briny, tender bites; drain well so the dip doesn’t get watery.
- 8 ounces full-fat cream cheese, cubed (from a block of cream cheese) — The base that makes everything creamy; cubed so it melts evenly in the slow cooker.
- 1 cup full fat sour cream, full fat Greek yogurt may be substituted — Adds tang and a soft texture; Greek yogurt works if you want a slightly firmer bite.
- ½ cup full fat mayonnaise — Helps bind and adds richness; full fat keeps the mouthfeel indulgent.
- 1 cup shredded mozzarella cheese — Melts into stringy, gooey pockets; use freshly shredded for best melting.
- ½ cup shredded parmesan cheese — Adds savory, salty depth and helps the dip brown lightly on top if you finish it under a broiler.
- 3 to 5 cloves garlic, peeled and finely minced — Garlic flavor is central here; adjust between 3 and 5 cloves depending on how garlicky you like it.
- 1 teaspoon salt, or to taste — Season to bring out all the flavors; start with the teaspoon and taste after cooking.
- ½ teaspoon freshly ground black pepper, or to taste — A little pepper balances the richness.
From Start to Finish: Crockpot Spinach Artichoke Dip
- Remove long, obvious stems from the fresh spinach and roughly chop the leaves. Drain the jarred artichoke hearts and roughly chop them; if using frozen artichoke hearts, thaw, drain, and roughly chop. Finely mince the garlic and cube the cream cheese.
- Place a 6- to 7-quart slow cooker on the counter. If you wish, line it with a slow cooker liner for easier cleanup.
- Add the chopped spinach, chopped artichoke hearts, cubed cream cheese, sour cream (or Greek yogurt substitution), mayonnaise, shredded mozzarella, shredded parmesan, minced garlic, salt, and pepper to the slow cooker.
- Stir the ingredients together as best you can so the cream cheese begins to break up and the ingredients are distributed. Use a spoon or spatula to press and break up cream cheese cubes if needed.
- Place the lid on the slow cooker and cook on LOW for 1 hour.
- Remove the lid and stir thoroughly, scraping the sides and bottom so any remaining cream cheese is incorporated and the mixture is even.
- Replace the lid and continue to cook on LOW for 1 additional hour, or until the dip is hot, the cheeses are melted, and the mixture is bubbly.
- Turn off the slow cooker and serve the dip hot with bread, crackers, tortilla chips, or veggie sticks as desired.
- Make-ahead: the dip can be made a few hours before serving; keep it on the LOW setting (or the WARM setting if your slow cooker has one). Note the dip will thicken the longer it cooks/holds on LOW or WARM.
- Storage: cool any leftovers, store airtight in the refrigerator for up to 5 days, and reheat gently in the microwave or by other preferred methods. Freezing leftover dip is not recommended.
Why You’ll Keep Making It
This dip checks a lot of boxes: it’s low-effort, crowd-friendly, and forgiving. If you have a 6- to 7-quart slow cooker, you can set it and forget it for two hours and come back to a hot, bubbly dip that still tastes freshly made. The balance of tang from sour cream, richness from cream cheese and mayo, and the melty cheeses means every bite feels satisfying.
It’s versatile, too. Serve it at a potluck, bring it to a game day, or make it for a small dinner party. The components are everyday pantry and fridge items, so it’s also a reliable last-minute recipe. Best of all: it reheats very well, and the leftovers are just as comforting on day two.
Quick Replacement Ideas
- Sour cream swap — Use full-fat Greek yogurt in a 1:1 ratio for a tangier, slightly firmer result.
- Artichokes — If you only have frozen artichokes, use a 10–14 oz bag; thaw and drain thoroughly before chopping.
- Cheese — Mix in a little sharp cheddar with the mozzarella for a punchier flavor, keeping the total cheese roughly the same.
- Make it lighter — Use reduced-fat versions cautiously: texture will change. Stick with full-fat for the best melty outcome.
- Make it smoky — Add a pinch of smoked paprika or fold in some finely chopped, cooked bacon after cooking.
Prep & Cook Tools
- 6- to 7-quart slow cooker — The right size gives even heating and enough room to stir without spilling.
- Slow cooker liner (optional) — Speeds cleanup, especially if you’re serving straight from the crock.
- Cutting board and chef’s knife — For roughly chopping spinach and artichoke hearts.
- Spoon or heatproof spatula — To press and break up cream cheese cubes and to scrape the sides.
- Measuring cups and spoons — For accurate amounts of mayo, sour cream, salt, and pepper.
- Grater — For shredding mozzarella and parmesan if you’re using blocks rather than pre-shredded cheese.
Slip-Ups to Skip
Here are the small mistakes that change the result—and how to avoid them. Don’t overcrowd your slow cooker: if you dump in liquid-heavy spinach without proper draining, the dip can become soupy. Drain jarred or thawed artichokes well. Press out excess moisture from spinach if it seems very wet.
Another common slip-up is using the spreadable cream cheese. Those tubs won’t melt the same way; use an 8-ounce block and cube it. Finally, under-stirring after the first hour leaves chunks of unmelted cream cheese. Take the extra minute to really scrape the sides and press any remaining cubes into the warm mixture.
Seasonal Adaptations
In spring and summer, brighten the dip with a squeeze of lemon or a tablespoon of finely chopped fresh herbs—dill or chives work beautifully folded in right before serving. In fall and winter, make it heartier with a handful of cooked, chopped mushrooms or a bit of caramelized onion folded in after the final cook.
For holiday gatherings, top with a handful of toasted breadcrumbs mixed with a little olive oil and parmesan then finish briefly under a broiler for a golden crust—only if your slow cooker insert is broiler-safe or you transfer to an oven-safe dish first.
Little Things that Matter
Small choices change texture more than flavor. Freshly shredding the mozzarella and parmesan melts cleaner than pre-shredded blends that contain anti-caking agents. Cube the cream cheese into even pieces so they soften at the same rate. Mince the garlic finely so it disperses and doesn’t leave large, sharp bites.
When you stir after the first hour, scrape the sides and the bottom. That guarantees a uniformly smooth dip instead of pockets of unmelted cream cheese. If the dip seems dry after cooking, a tablespoon or two of milk stirred in will loosen it without diluting the flavor much.
Shelf Life & Storage
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate. Store for up to 5 days. Reheat gently in the microwave in short intervals, stirring between bursts, or warm through in a small saucepan over low heat. The dip will thicken the longer it sits on LOW or WARM in the slow cooker—stir in a little milk, cream, or even a splash of chicken broth if you want to thin it when reheating.
Freezing is not recommended. The texture changes noticeably after thawing because the dairy separates and can become grainy.
FAQ
Can I double this recipe? Yes, but do it only if your slow cooker has the capacity. A 6- to 7-quart cooker will handle a one-and-a-half batch comfortably, but two full batches can overflow and cook unevenly.
How can I make it gluten-free? The recipe itself is gluten-free—watch your dippers (crackers, bread) and choose gluten-free options if needed.
Can I bake this instead of using a slow cooker? Yes. Combine ingredients in an ovenproof dish and bake at 350°F (175°C) until hot and bubbly, about 20–30 minutes, stirring halfway through. Finish under a broiler briefly if you want a golden top—watch closely so it doesn’t burn.
Is it okay to use frozen spinach instead of fresh? You can, but thaw and squeeze out excess water thoroughly. Frozen spinach tends to be much wetter than fresh and can water down the dip if not drained well.
The Takeaway
This Crockpot Spinach Artichoke Dip is a dependable, low-effort winner. With a handful of simple ingredients and two hours in the slow cooker, you get a creamy, crowd-pleasing dip that reheats well and adapts to taste. Pay attention to draining and cubing, stir well at the halfway point, and keep it warm if you need it to sit out for guests. Serve with a variety of dippers and enjoy how fast it disappears.
Crockpot Spinach Artichoke Dip
Ingredients
Equipment
Method
- Remove long, obvious stems from the fresh spinach and roughly chop the leaves. Drain the jarred artichoke hearts and roughly chop them; if using frozen artichoke hearts, thaw, drain, and roughly chop. Finely mince the garlic and cube the cream cheese.
- Place a 6- to 7-quart slow cooker on the counter. If you wish, line it with a slow cooker liner for easier cleanup.
- Add the chopped spinach, chopped artichoke hearts, cubed cream cheese, sour cream (or Greek yogurt substitution), mayonnaise, shredded mozzarella, shredded parmesan, minced garlic, salt, and pepper to the slow cooker.
- Stir the ingredients together as best you can so the cream cheese begins to break up and the ingredients are distributed. Use a spoon or spatula to press and break up cream cheese cubes if needed.
- Place the lid on the slow cooker and cook on LOW for 1 hour.
- Remove the lid and stir thoroughly, scraping the sides and bottom so any remaining cream cheese is incorporated and the mixture is even.
- Replace the lid and continue to cook on LOW for 1 additional hour, or until the dip is hot, the cheeses are melted, and the mixture is bubbly.
- Turn off the slow cooker and serve the dip hot with bread, crackers, tortilla chips, or veggie sticks as desired.
- Make-ahead: the dip can be made a few hours before serving; keep it on the LOW setting (or the WARM setting if your slow cooker has one). Note the dip will thicken the longer it cooks/holds on LOW or WARM.
- Storage: cool any leftovers, store airtight in the refrigerator for up to 5 days, and reheat gently in the microwave or by other preferred methods. Freezing leftover dip is not recommended.
Notes
Spinach
– I used a 10 ounce bag of fresh spinach for this recipe. It's easier and less fuss. If you want or need to use frozen spinach, use a 10 ounce package. Thaw it and then wring out the water extremely well with many, many paper towels. If you don't, your dip could be watery and soupy.
Artichokes
Hearts –
Which ever type you use, they need to be drained and roughly chopped.
1. Jarred (or canned) artichoke hearts – If using these, look for water packed rather than oil packed to keep things healthier and less greasy and oily. Regardless, you’ll need to drain the liquid.
2. Marinated artichoke heart – These tend to fall into the oil-based type and I suggest something more plain. You’re paying for the ‘marinade’ liquid which is going to be drained off so it’s a waste.
3.Frozen artichoke hearts –
They’re my favorite ‘form’ of artichoke hearts
because they’re flash frozen without oil, they thaw easily and without a mess (unlike frozen spinach, see above) and they’re usually more economical than the jarred artichoke hearts. If you have a Trader Joe’s in your area, their frozen artichoke hearts are my favorite!
