Crockpot Spinach Artichoke Dip (2024)

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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!

1. 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.
2. HEAT. Heat the mixture over medium-low heat. Stir until the cheese has melted.
3. 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.

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.