We make this crockpot spinach artichoke dip ALL of the time… for parties, holidays, and just because. It is a delicious and completely addicting appetizer that is loved by all. We especially love how EASY it is! There are literally 5 minutes of hands-on work and then the slow cooker does the rest.
What makes this version extra handy is that you melt everything together first, then let the crockpot keep it perfectly hot and creamy for serving. It is perfect for game day, holidays, potlucks, or any time you need a warm dip that disappears fast.
For more dippable delights at your next gathering or party try our Queso Blanco, and Buffalo Chicken Dip.
Why we think you’ll love it:
- A no-fuss favorite. It’s prepped in only 5 minutes, then the crockpot does the rest!
- Classic flavors! Serve this dip with crackers, Tortilla Chips, or our personal favorite – warm soft French Bread!
- Party perfect. Make this in the morning and free up the afternoon for other preparations. It’s great for a large gathering or just a dip craving.
Crock Pot Spinach Artichoke Dip Ingredients
- Parmesan cheese, shredded (2 cups): Adds salty, cheesy flavor and helps the dip melt thick and creamy. You can also do a mix of half Parmesan and half Mozzarella cheese, if desired.
- Frozen chopped spinach, thawed (10 ounces): Adds classic spinach flavor and makes the dip feel hearty. Drain the thawed spinach to avoid a runny dip. For fresh spinach, saute 1 pound of fresh spinach so it cooks down to about 10 ounces.
- Artichoke hearts, drained and chopped (14 ounces): Adds tender texture and that signature spinach artichoke taste. We use a jar of artichokes to make this recipe however you can use 5-6 medium-sized frozen artichoke heats. Let them thaw and drain before mixing them in with the other ingredients.
- Minced garlic (2 teaspoons): Adds savory flavor and gives the dip that restaurant-style punch.
- Sour cream (⅔ cup): Adds tangy creaminess and keeps the dip smooth.
- Cream cheese, softened (8 ounces): Makes the dip rich, thick, and ultra creamy.
- Mayonnaise (⅓ cup): Adds richness and helps the dip stay silky instead of grainy.
- Serve with – Veggies: carrots, celery sticks, bell peppers, broccoli, cauliflower florets, and Potato Wedges and breads: Sourdough, French, crostini bread, sliced baguette, and Bread Sticks, crackers, pretzels, pita chips, Tortilla Chips
How to Make Crockpot Spinach Artichoke Dip
COMBINE. In a medium-sized bowl, add the 2 cups Parmesan cheese, 10 ounces of spinach, and 14-ounce artichoke hearts (drained) and mix.
- Add 2 teaspoons minced garlic, ⅔ cup sour cream, 8 ounces cream cheese, and ⅓ cup mayo. Stir, then pour it into a medium-sized saucepan.
HEAT. Heat the mixture over medium-low heat. Stir until the cheese has melted.
TRANSFER. Pour into a crock pot and cook on High for 1-2 hours or on Low for 3-4 hours. Use the warm setting to keep it warm while serving. Salt and pepper, to taste – if desired.
Kristyn’s Recipe Tips
- Squeeze the thawed spinach very dry, extra water can make the dip thin.
- Soften the cream cheese first so it melts smoothly without lumps.
- Chop the artichokes small for easier scooping and a more even texture.
- Keep heat low while melting on the stove and stir often so nothing sticks or scorches.
Crockpot Spinach Artichoke Dip Recipe
Video
Ingredients
- 2 cups Parmesan Cheese, shredded
- 10 ounces frozen chopped spinach, thawed
- 14 ounces artichoke hearts, drained and chopped
- 2 teaspoons minced garlic
- ⅔ cup sour cream
- 8 ounces cream cheese, softened
- ⅓ cup mayonnaise
Instructions
- In a medium-sized bowl, add the Parmesan Cheese, spinach, and artichoke hearts and mix.
- Add the minced garlic, sour cream, cream cheese, and mayo. Stir together, then pour it into a medium-sized saucepan.
- Heat the mixture over medium-low heat. Stir until the cheese has melted.
- Pour into a crock pot and cook on HIGH for 1-2 hours or on LOW for 3-4 hours. Use the warm setting to keep it warm while serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Once you have removed the dip from the stove allow it to cool and store it in an airtight container in the refrigerator for 1-2 days. Place the dip in the crock pot when you’re ready to heat and serve.
Store leftover dip in an airtight container in the fridge for 3-4 days, or freeze for 6-8 weeks.
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This recipe was first shared January, 2021.
Planning to make this for a staff Christmas potluck. Would it be ok to omit the mayonnaise and increase sour cream to 1 cup?
Yes you can swap the mayo for extra sour cream The flavor will be a bit tangier but still delish for your staff Christmas potluck. Enjoy!
Quick, easy, and delicious. Everyone loves this dip.
It’s one of my favorite and I’m happy to hear you love it as well.
I haven’t made this yet, but is it possible to just put everything in the crockpot without having to mix things in separate bowls and then heat on the stove first??
Definitely!! Just mix really well 🙂 Hope you like it!
Very tasty and super easy to make! Definitely want to drain the artichokes and the spinach before you make it. I used a 2-quart crock pot and it fit perfectly!