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With creamy cheese, shredded spinach, and artichokes this easy crockpot spinach artichoke dip is ultimate dip.
A FAv in the CrockPot!
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. We especially love how EASY it is! There are literally 5 minutes of hands-on work and then the slow cooker does the rest!
It’s really a bowl of comfort food with all of that cheesy savory flavor. You can dip in your favorite crackers or chips, but our go-to is warm French Bread and Homemade Tortilla Chips.
For more dippable delights at your next gathering or party try Homemade Hummus, Queso Blanco, and Buffalo Chicken Dip.
WHY WE 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.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 1 hour 5 minutes
- 2 cups parmesan cheese shredded – you can also do a mix of half Parmesan and half Mozzarella cheese, if desired.
- 10 ounces frozen chopped spinach – 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.
- 14 ounces artichoke hearts – 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.
- 2 teaspoons minced garlic – see How to Mince Garlic
- ⅔ cup sour cream – or Greek yogurt
- 8 ounces cream cheese – full-fat cream cheese
- ⅓ cup mayonnaise
- 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.
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Crockpot Spinach Artichoke 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-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
Video
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.
It appears that the recipe lacks crucial information, particularly regarding whether the spinach should be drained or not. This omission could significantly impact the outcome of the spinach dip.
We do mention in the post that the spinach needs to be drained. You’re right, that definitely will affect the outcome of the recipe. Here’s what the post states about that: “NOTE: Drain the thawed spinach otherwise the excess liquid can cause a runny dip.”
What size crockpot do you use?
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!