This Slow Cooker Spinach Artichoke Dip is perfect for a party or get-together. Throw the ingredients in the crockpot and let it do the rest - you'll have a perfectly creamy, gooey spinach artichoke dip every single time.
This slow cooker Spinach Artichoke Dip is so creamy and gooey – you won’t be able to leave without everyone asking for the recipe. 😉
My family LOVES dips – salsas, cheesy dips, veggie dips – anything gooey and delicious is a winner in our book!
We love to use this dip on bread (I just bought a baguette from the grocery store’s bakery and sliced it to use for dipping), but it would be awesome with crackers or vegetables . . . or even eating it straight out of the crock pot with just a spoon!
How to make Spinach Artichoke Dip in the Slow Cooker:
Step 1: In a large bowl, mix togetherspinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired.
Step 2: Pour everything into a 4-quart slow cooker that has been sprayed with nonstick cooking spray, or use a slow cooker liner. Top with cubed cream cheese.
When you first place your ingredients inside your crock pot, it’s going to seem a little dry, but I promise that it will cook up nice and gooey, just the way you want this dip to be.
Step 3: Cook on low for 3-4 hours or high for 2 – 2 1/2 hours. Stir, and keep warm until serving with your favorite crackers, chips, or vegetables.
Related recipe: You will love this MEXICAN CORN DIP RECIPE!
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SPINACH: Canned, fresh, or frozen?
This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen.
However, we think it tastes best with fresh spinach.
If you used canned spinach, it will have a slightly saltier taste.
If you use frozen spinach, you will want to thaw it and drain it really well before using it.
Makespinach artichoke dip your own:
We think this recipe is pretty tasty as is, but you can make substitutions to make it lower-fat or add things in to really make it your own.
- low-fat cream cheese for regular cream cheese
- low-fat mayo or Nayonaise for regular mayo
- plain Greek yogurt for sour cream
- low-fat mozzarella cheese for full-fat mozzarella cheese
- skim milk for 2% milk
- crumbled bacon
- chopped crab
- corn
You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
If you are feeding a smaller crowd, you can use a 1.5-qt slow cooker and halve the recipe, but be sure to watch the cooking time, because it may not take as long to cook.
Serve artichoke dip with:
- sliced baguettes
- Ritz crackers (or your favorite crackers)
- veggies (carrots, celery, cucumbers, etc)
- Wheat Thins crackers
- cubed bread
- tortilla chips
- pita crackers
How to make spinach artichoke dip ahead of time:
To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.
We would not recommend freezing this dip, because frozen mayonnaise tends to separate.
Looking for more amazing appetizer recipes?
- Chicken Alfredo Dip
- Creamy Black Bean Salsa
- Roasted Red Pepper Dip
- Warm Bacon Cheese Dip
- Fresh Feta Dip
- Instant Pot Spinach Artichoke Dip
Serves: 10
Slow Cooker Spinach Artichoke Dip Recipe
This is the perfect dip for a party or get-together. Throw the ingredients in the crock pot and let it do the rest – you'll have a perfectly creamy, gooey spinach artichoke dip every single time.
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
PrintPin
Ingredients
- 10 ounces fresh baby spinach roughly chopped
- 14 ounces canned artichoke hearts chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion finely diced
- 1 clove garlic minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese cubed
- salt and pepper to taste
Instructions
Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
Cook on high for 2 – 2 1/2 hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Video
Notes
- To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.
- You can alsodouble this recipe(if you’re feeding more people). We would recommend using a6-qt slow cookerand double checking to make sure it is heated all the way through before serving.
- This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen.However,we think it tastes best with fresh spinach. Canned spinach makes it taste saltier and frozen spinach tends to water the dip down as it thaws.
Nutrition
Calories: 194 kcal · Carbohydrates: 6 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 8 g · Cholesterol: 44 mg · Sodium: 504 mg · Potassium: 234 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 3150 IU · Vitamin C: 9 mg · Calcium: 156 mg · Iron: 1 mg
Equipment
Slow Cooker
Mixing Bowl
Recipe Details
Recipe adapted from CD Kitchen.
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Join The Discussion
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Liz says:
Yum! Thank you.
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Hani Shabbir says:
Looks great
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SharF says:
My family loves this stuff too! I add in some diced water chestnuts. They give it an interesting crunch. Since they don't really have much of a taste, it doesn't change the flavor, just the texture.
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Justine says:
Does grated parmesan mean in the can or fresh parmesan? Also, could you use lowfat mayo and lowfat cream cheese or does full fat make a difference? Thanks!
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Michele says:
Justine, you could use either fresh or container for the parmesan. I have always used container when I need parm. Never had an issue with it. Also lowfat products would not make much of a difference. It just won't have that full flavor. It really just depends on what you want taste wise. I would go with a good brand of mayo and cream cheese rather than a generic.
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Sher says:
Yes, I get confused when it says grated parmesan. Does this mean the more powdered one like that KRAFT sells in the plastic tube or do we use the fresh or long shredded parmesan in the prepackaged bags? Thanks, I am excited to try this!
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W says:
Would it be safe to assume I could half all ingredients for a 2quart pot instead of a 4 quart?
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Cyd says:
That should work just fine.
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Cyd says:
This is the grated Kraft one that comes in the plastic tube like container. :)
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Pam says:
Do you drain the artichokes?
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Cyd says:
Hi Pam! Yes, drain the artichokes first
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Jessica says:
Would it be possible to double the recipe? And do u just double the cook time for it as well?
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Cyd says:
If you double the recipe you will need at least a 6 quart crock pot. Or you could make it in 2 separate crock pots. Just watch it closely on the cooking time. It may take just a little bit longer to cook. You will want the cream cheese melted and it heated and cooked through.
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Jessica says:
Thanks so much for your help :)..im going to try it tomorrow
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Sara says:
Hello! What kind of onion did you use? White, yellow, sweet? I'm just curious if any kind makes a difference in taste. Can't wait to make this for my family get together! Thanks!!
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Cyd says:
We used a yellow onion.
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lisa says:
Has anyone tried freezing this to make it ahead of time?
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Julie says:
What would you suggest for a mayo substitute? My daughter has an egg allergy. Do you think a vegan mayo substitute would work or should I use something completely different.
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Erin says:
Do you use frozen spinach or fresh?
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Cyd says:
Fresh spinach for this recipe.
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Aby says:
Would it work if I were to slow-cook half of the recipe and freeze the other half for later?And how long would the leftover dip last in the fridge?
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Cyd says:
We have never made this and then put it in the freezer. We eat it as fast as we make it! You can easily cut the recipe in half it it's too much.
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Billye says:
I made this for my New Year's Eve party and it was AWESOME. So glad I found this website and this recipe. I used real, full fat mayo and cream cheese (It's a party!). It was delicious.
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Denise says:
Could you use heavy cream or half & half instead of the milk?
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Jay Morris says:
Great recipe i added 1lb of bacon and 1/4 cup feta and 1/4 cup cheddar to mine, put it on low and used blue tortillas, everyone loved it!!
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Mary says:
I made this a month ago and everyone loved it. I'm making it again today and wondered if I could cook on low for 4 or 5 hours instead of high for 2-2/12. Have you tried it?Thanks
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Cyd says:
Hi Mary. You should be fine on low but watch it closely to be sure!! :)
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Jessie says:
Hi, I'd like to try this in a 1.5 qt. slow cooker, what cooking time do you suggest?Thanks a bunch!
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Cyd says:
I'm not sure that a 1.5 quart slow cooker would be big enough. You need to stir in the cream cheese and it might be to small for stirring. But the main thing is to be sure it is heated through. Just check it to be sure it's heated through and not burning.
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Cheryl Smith says:
Hi There:Can't wait to try this tomorrow. I am making for teacher appreciation week and wondering about 2 things...1) Can I mix all ingredients(maybe minus the fresh spinach)and keep in fridge overnight to save on prep time? That way I can just throw it in the crockpot in the morning.2) Does this make a fairly sizable portion? There are 24 teachers, and there will be lots of other dishes at the luncheon. Is one recipe's worth enough for a tasting?Thanks,Cheryl
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Jackie says:
I made this for a staff potluck at luck. Everyone loved it and it's much fuller-flavored than my old standby! Definitely keeping this around for football season!
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Dawn says:
This sounds wonderful with the exception of the onion. My husband & I detest them....I know, we're weird. We do like dried chives. Would that be a good substitution or should I just not worry about replacing the onion with something else?
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Dawn says:
Jay, couple of questions. I'm assuming you cooked bacon before adding & did you add these additional ingredients to the original recipe or did you omit anything? Thanks! Sounds yummy this way. Just wanted to clarify before attempting.
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Emma says:
I used frozen - thawed and thoroughly drained - and it worked just fine!
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Emma says:
This recipe was a total hit at my party today! I made sure to chop the artichokes much more finely than normal. It was so yummy, I can't wait to eat the leftovers tomorrow!
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Erin says:
I'm planning on making this for my work party which will be during our work day. do you think I could mix the ingredients together the night before and refrigerate?
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Chrissy says:
What's the best crackers or type of bread to eat the dip with?
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Sade says:
Hola,Can I use frozen spinach?
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Cyd says:
Frozen spinach works great too. Thaw and drain first.
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Victoria says:
Made this for a Christmas party. Served it with beer bread and tortilla chips. It was amazing and got tons of compliments! Thank you!
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Dale Crowe says:
I used the leftovers on grilled chicken. So good!
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Lori says:
I made this recipe for New Years and it was a hit! Everyone ate it including my picky 1 and 3 yr olds. I love artichokes so I doubled the amount and it worked just fine. Also, I prepped the whole thing in the crockpot and put it in the fridge overnight, traveled it two hrs the next day, plugged it in at destination and it worked out perfectly! I'm making it again next weekend for my meal exchange club.
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Liz says:
Mine came out super watery! Not sure why I used the exact amount?! Any ideas?
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Cyd says:
We have never had a problem with this recipe coming out watery. Hopefully you drained your artichokes.
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sallie newman says:
use only fresh grated parmesan. use only mayo and sour cream and real cream cheese. low fat no touch not worth eating. eat less and use the best ingredients. sallie newman
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Ellen says:
I have made this recipe many times, and it is a huge hit every time. I use fresh baby spinach (think Dole salad bags). I've always taken the stems off. Do I have to do this step? It is extremely time consuming.
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Cyd says:
Hi Ellen. I don't think you need to take the stems off, especially if you are using baby spinach. And then it is roughly chopped and it will also soften as it cooks in the slow cooker! Hopefully this will save you a lot of time.
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Cindy says:
I use 'just mayo' by Hampton Creek and it is wonderful. Sure Veganaisse or the new vegan "mayo" Hellmans just came out with would work fine. They are not low in fat, just contain egg or other animal product
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Kim says:
When I am making this in the crock pot. Do I need to stir it during the 2 hours or just leave it?
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Cyd says:
You can give it a stir halfway through the cooking time.
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Liz Joyce says:
Do you think this recipe could be made up ahead of time and frozen? Looking to get ahead for the holidays. Maybe used canned spinach instead?
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Cyd says:
Not sure how well this will freeze. Looking over the ingredients, I'm thinking it would be fine. But we haven't personally frozen it before.
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Nichole says:
This is my go-to spinach artichoke dip recipe. I’m an American living in Finland and while this dip is popular in the US, most people here have not ever had it. I’ve brought it to several parties and people always love it!
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Cyd says:
Hi Nichole. Thanks for taking a minute to leave us a note on the spinach artichoke dip. It is one of our favorite dips. You'll have everyone in Finland loving it! Ha Ha! Have a great week!
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Jen says:
Your page is saturated with ads and videos that prohibit us from viewing the reciepe. Very annoying. Definately won't be signing up for your stuff.
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Mary says:
Can this be baked in the oven instead since my crock pot will be in use for something else?
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Cyd says:
You can cook this in the oven if needed. Be sure you cover it with aluminum foil while cooking.
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Lorie Jones says:
Can this dip be reheated, if there are leftovers that is? If so, would you reheat in an oven or microwave?
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Cyd says:
You could reheat it in either the oven or microwave. Microwave is easiest!
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Marnie says:
I made it last night for the first time. Had friends over to watch the hockey playoffs. They LOVED it!! One guy said he likes it even more than his favorite one from a restaurant!This is definitely going to be a recipe I make over and over again. So simple. Thank you!
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Cyd Adamson says:
Yah!! So glad your guests liked the dip!
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pattip says:
Any idea if this would work with almond milk?
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Momma Cyd says:
I think you are referring to replacing the almond milk with the regular milk - we have not yet tried this with almond milk but know that almond milk can be subbed into recipes 1:1 ratio. But keep in mind that almond milk has more water in it than dairy milk.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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