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Crockpot spinach artichoke dip is made easy in a slow cooker! With creamy cheese, shredded spinach, and artichokes it’s the ultimate dip.
Crockpot spinach artichoke dip is really a bowl of comfort food! For more dippable delights try Homemade Hummus, Queso Blanco, and Buffalo Chicken Dip.
WE Looove This Dip!
I think it’s safe to say how delicious and addicting Spinach Artichoke Dip is. We love dips and especially this crockpot spinach artichoke dip!
And here’s why we love it:
- Quick. It’s a tasty dump-and-go kind of appetizer prepped in only 5 minutes.
- Easy. This dip is so easy, that it practically makes itself!
- Delicious! Serve this dip with crackers, tortilla chips, or my 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.
Ingredients
- Parmesan Cheese shredded
- frozen chopped spinach – Frozen spinach is usually boiled or blanched first so to use fresh spinach you will need to do the same, or saute it. One pound of fresh spinach cooks down to about 10 ounces of drained spinach. NOTE: Drain the thawed spinach otherwise the excess liquid can cause a runny dip.
- artichoke hearts – I 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
- sour cream
- cream cheese
- Mayonnaise – or Greek yogurt
Easy Prep!
- COMBINE. In a medium size bowl, add the Parmesan cheese, spinach, and artichoke hearts and mix together. Add the minced garlic, sour cream, cream cheese, and mayo. Stir together, 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 slow cooker 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.
Things to Dip
I could eat this crockpot spinach and artichoke dip with a spoon, but here are a few delicious foods to dip:
- veggies: carrots, celery sticks, bell peppers, broccoli, cauliflower florets, and Potato Wedges
- crackers, pretzels, pita chips, and tortilla chips
- bread: Sourdough, French, crostini bread, sliced baguette, and Bread Sticks
Recipe Tips
A few tips to keep in mind when making this slow cooker spinach artichoke dip recipe:
- Crockpot. Be sure to use the right size crockpot, the dip should fill it between ½ and ¾ of the way.
- Watery dip. If at the end, the dip looks watery, remove the lid to allow the excess moisture to evaporate.
- Cooking. Once the dip is heated all the way through turn the crock pot to the warm setting otherwise it will overbake.
- Add a bit of a kick and sprinkle on some red pepper flakes.
- Extra flavor. Add cooked crumbled bacon bits on top.
Storing Info
- Make ahead of time. This spinach artichoke dip in crockpot can be started hours before serving. Once you have removed the dip from the stove transfer it to an airtight container.
- Keep it in the fridge for 1-2 days. Place the dip in the crock pot when you’re ready to cook it.
- STORE. Keep any extras in an airtight container. Store it for a total of 4 days.
- To reheat. Large amounts can be reheated in the crock pot or the oven set to 350°F. Mix the dip every so often until warm throughout. Easily use the microwave for smaller amounts.
- FREEZE. Due to the dairy, the dip will thaw with a bit of a grainy texture so I don’t freeze it ahead of time. With that said I will freeze leftovers because even with a slightly altered texture the taste is still yummy.
For More Delicious Dips:
Crockpot Spinach Artichoke Dip Recipe
Crockpot spinach artichoke dip is made easy in a slow cooker! With creamy cheese, shredded spinach, and artichokes it's the ultimate dip.
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 size bowl, add the Parmesan Cheese, spinach, and artichoke hearts and mix together.
- 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 cheese has melted.
- Pour into a slow cooker 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
Video
Nutrition
Calories: 287kcal, Carbohydrates: 5g, Protein: 10g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 50mg, Sodium: 626mg, Potassium: 230mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3612IU, Vitamin C: 17mg, Calcium: 313mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you by chance know about how many cups of dip this makes?
Thanks!
Hello,
I am gearing up to make this for a holiday party. Does the spinach need to be drained after it is thawed to reduce moisture?
Thank you!
can we use frozen chopped spinach for this recipe?
Yep! That’s what the recipe call for. 🙂
Can you use fresh spinach and increase the sour cream to 1cup and leave out the mayo?
Uh…. Omg Yum!! I used marinated artichoke hearts and a little extra garlic and man that is good dip.
So tasty and everyone who tries it wants the recipe! Yum!!
So tasty and everyone who tries it wants the recipe! Yum!!
Very easy and yummy!