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Artichoke dip has to be one of the most popular appetizers and one of our FAVORITES!! It’s one we always spot on restaurant menus.
It is simply the dip of all dips. It is just so savory and addictive. Well, now you can get all of that creamy goodness from a crock pot – made low and slow all day with minimal effort! Our slow cooker artichoke dip is easy, cheesy, and always a HIT!
The best part of using a slow cooker is that the dip can be made AHEAD OF TIME. So if you’re having a party, you can at least check tasty appetizers off your list a little earlier in the day. Perfect, right?!
This is beautifully soft and creamy, so crackers and chips won’t break. Who’s ready to get their dip on?
Why we think you’ll love it:
- SO easy. Crock pot artichoke dip is as easy as combining all ingredients on the stove and transferring them to the crock pot!
- Make in advance. It’s as delicious as our classic Artichoke Dip, but perfect for making ahead of time.
- Makes a larger batch. This crock pot appetizer is enough to feed at least 12 people, but can easily be doubled to feed even more!
Slow Cooker Artichoke Dip Ingredients and Substitutions
- 1 cup shredded mozzarella cheese – or another good melting cheese like provolone, Monterey Jack, or a blend of Italian cheeses
- 1 cup shredded Parmesan cheese
- 1 (14-ounce) can artichoke hearts drained and chopped
- ½ cup sour cream – or plain Greek yogurt
- 8 ounces cream cheese
- ½ cup mayonnaise
- 2 teaspoons minced garlic – see How to Mince Garlic
- ⅓ cup sun-dried tomatoes, optional – We will sometimes add baby spinach, shredded chicken, or red pepper flakes to spice things up a bit.
- favorite things to dip – veggies, crackers, pretzels, tortilla chips, chunks or slices of crusty bread
How to Make Slow Cooker Artichoke Dip
- MIX. In a medium saucepan, add the Parmesan cheese, mozzarella cheese, and artichokes. Stir to combine. Add the sour cream, cream cheese, mayo, and garlic. Turn the burner to medium-low heat. Stir the mixture until the cheeses have melted and the ingredients have combined.
- Transfer the mixture to a slow cooker. Fold in the sun-dried tomatoes if you are using them.
- COOK. Cook on High heat for 1-2 hours or Low heat for 3-4 hours. Serve immediately with your favorite dippables like crackers, carrots, celery sticks, or crostini.
Kristyn’s Recipe Tips
- The dip can be mixed ahead of time; keep it covered in the fridge for 1-2 days before putting it in the slow cooker.
- Be sure to use the right size crockpot, the dip should fill it between ½ and ¾ of the way. See our How to Use a Crock Pot post for more tips.
- We melt the ingredients in a saucepan first for a smoother dip and to prevent clumping while it cooks in the crock pot.
- We like to serve with a variety of options like toasted baguette slices, pita chips, tortilla chips, fresh vegetables, and crackers.
Slow Cooker Artichoke Dip Recipe
Equipment
Ingredients
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 (14-ounce) can artichoke hearts, drained and chopped
- ½ cup sour cream
- 8 ounbces cream cheese
- ½ cup mayonnaise
- 2 teaspoons minced garlic
- ⅓ cup sun dried tomatoes, optional
Instructions
- In a medium saucepan, add the Parmesan cheese, mozzarella cheese, and artichokes, and stir.
- Add the sour cream, cream cheese, mayo, and garlic.
- Turn the burner to medium-low heat. Stir the mixture until the cheeses have melted and the ingredients have combined.
- Transfer the mixture to a slow cooker. Fold in the sun-dried tomatoes if you are using them.
- Cook on HIGH heat for 1-2 hours or LOW heat for 3-4 hours. Serve immediately.
Notes
- The dip can be mixed ahead of time; keep it covered in the fridge for 1-2 days before putting it in the slow cooker.
- Be sure to use the right size crockpot, the dip should fill it between ½ and ¾ of the way. See our How to Use a Crock Pot post for more tips.
- We first melt the ingredients in a saucepan for a smoother dip and to prevent clumping while it cooks in the crockpot.
- We like to serve with a variety of options like toasted baguette slices, pita chips, tortilla chips, fresh vegetables, and crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Due to the dairy, the artichoke dip will thaw with a bit of a grainy texture, so don’t freeze it ahead of time. With that said, it can be mixed up 1-2 days ahead of time and kept in the refrigerator until ready to heat it in the slow cooker.
Store leftovers in an airtight container in the fridge for 2-3 days or in a freezer-safe container and freeze for up to 3 months.
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This recipe was originally published January 2021.
Delicious!!! My family says this required for all our get togethers.
Hi. Wondering what size crockpot y’all use? Thanks
Huge hit today for Thanksgiving. I think we could have just enjoyed the artichoke dip appetizers and skipped all the rest (well, maybe not the turkey)! Thanks for sharing!
Yay!! So glad it was a hit! Thanks for sharing. Hope you had a wonderful holiday.
My mom got me a side by side crock pot for Christmas. I made this dip and the Buffalo chicken dip for New Years. They were so yummy!
I love any dish that goes in the crockpot. Simple and delicious.
Ok, this is the most addicting dip ever!! Love it without the spinach!
I love that you made this in the crockpot! I was so simple to put together and can be made for any occasion or party.
I thought I’d miss the spinach, but I was wrong!! This was so creamy & addicting!!