Crock Pot Spinach Artichoke Dip

5 from 13 votes
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This crowd-pleasing, easy crockpot spinach artichoke dip is super rich, creamy, cheesy, and practically effortless to throw together in a slow cooker. It’s perfect for entertaining at potlucks and parties, game days, and the holidays!

A spoonful of crockpot spinach artichoke dip

For years I’ve made a baked version of this dip, requiring pre-sauteing steps and a flour roux. In comparison, this crock pot spinach artichoke recipe is just as creamy and melt-in-the-mouth delicious but practically fuss-free. Just toss everything in a slow cooker until warm and melty, stir it, and get dipping.

It’s the best spinach artichoke dip for entertaining. The slow cooker will even keep it warm for guests!

Best of all, there are plenty of ways to adapt this recipe. It also stores well so you can make it ahead of time and/or freeze it. Furthermore, it keeps your oven free and can be enjoyed warm or chilled.

Dipping a chip into artichoke and spinach mix

Enjoy it with your favorite dippers and other dips like homemade tomato salsa, authentic guacamole, or even hummus!

What Ingredients Go into Spinach Artichoke Dip?

Prepare this crockpot dip recipe with just a few simple kitchen and pantry staples you may already have at hand.

  • Spinach: I prefer to use fresh baby spinach for this spinach artichoke dip with fresh spinach. But regular spinach works, too, if that’s all you have. You could also use fresh kale or a mixture.
  • Artichoke: Use fresh (steamed) or jarred artichoke hearts. Marinated artichokes will also work but have more flavor, so adjust how much salt you add.
  • Cheese: For a super cheesy dip, I use cream cheese (low-fat or full-fat), parmesan cheese, and shredded mozzarella cheese (or Gruyere).

You could also experiment with Gouda, Swiss cheese, goat cheese, or even crumbled feta. Adjust the salt accordingly.

  • Sour cream: (or Greek yogurt) To add a tangy, creamy flavor to this spinach artichoke dip without mayo.
  • Garlic: It’s best to use fresh garlic, but garlic powder works in a pinch. Add finely chopped white or red onion (or onion powder) for extra depth.
  • Salt & Black pepper: To season to taste.
Ingredients for crockpot spinach artichoke dip

Can I Use Frozen Spinach in This Recipe?

Yes, you can use frozen spinach for this recipe. Thaw the frozen spinach first and squeeze out the excess liquid. This is needed so the slow cooker spinach artichoke dip isn’t too watery.

You can save the leftover liquid for smoothies, juices, soup broth, etc.

Optional Add-ins and Variations

There are many ways to customize this homemade crock pot artichoke spinach dip recipe. Check the Recipe Notes below for all my top suggestions.

How to Make Spinach Artichoke Dip in Crock Pot

First, prepare the ingredients. Rinse and pat dry the spinach. Mince or grate the garlic. Optionally, chop the artichoke into smaller pieces. And if needed, grate the cheese.

I sometimes leave the artichoke chunky and sometimes shred/chop it, so alter it according to your texture preference.

Transfer all the ingredients (except salt and pepper) to the crock pot and cover it with a lid. Then cook over LOW for 2-3 hours or HIGH for 1 hour (the cheese needs to be completely melted).

Steps for making crockpot artichoke dip

Cooking time can vary between crock pots, so check on it to avoid overcooking.

When ready, stir the ingredients and season with salt and pepper to taste. Enjoy!

Mixing melted cheese with spinach and artichoke

What to Serve with Spinach Artichoke Dip

This crockpot spinach artichoke dip is perfect for enjoying as a snack/appetizer. It can be served warm or chilled and is great at practically any gathering with your favorite dippers:

  • Tortilla chips & pita chips,
  • Crudites (carrots, cucumber, bell pepper, celery sticks, blanched broccoli, etc.)
  • Roasted potatoes or sweet potatoes.
  • Toasted sliced baguette or pita bread,
  • Crackers, pretzels, breadsticks
  • You can also serve it with grilled meats (like grilled chiken or steak)
A serving of artichoke dip

Storage Instructions

You can make it ahead/store any cooled leftovers in an airtight container in the refrigerator for 3-5 days.

Can I Freeze Spinach Artichoke Dip?

Store cooled leftovers in a freezer-safe container for 2-3 months. Leave it to thaw in the fridge overnight or reheat it from frozen.

How To Reheat Spinach and Artichoke Dip?

Reheat the dip on the stovetop (over medium-low heat) or in the microwave (in 30-second increments stirring between). Alternatively, reheat it in the oven (15-20 minutes from thawed or 30-40 minutes from frozen at 350ºF/175ºC). You could also transfer it back to a slow cooker to reheat and keep warm while serving.

Artichoke and spinach dip made in a crockpot

FAQs

Can I omit the artichoke?

You can substitute the artichoke for more spinach (or other veggies like sautéed mushrooms, bell pepper, etc.). Then you get a deliciously creamy crock pot spinach dip.

How to thicken spinach artichoke dip (or thin it)?

Adding extra spinach, artichoke, or cheese/cream cheese can help to thicken it. If it’s too thick, then add a little milk.

Can I make healthier spinach artichoke dip?

Use lighter versions of all the dairy to cut back on some fat and calories. Though this will make the dip not as creamy. You could also cut back slightly on the amount of cheese used.

How to use leftover spinach artichoke dip?

Use the leftovers as a fuss-free pasta sauce or spread over chicken breasts, pizza, sandwiches, wraps, and burgers!

More Easy Appetizer Recipes

If you try this easy spinach artichoke dip recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Crockpot Spinach Artichoke Dip

5 from 13 votes
By: Samira
This crowd-pleasing, easy crockpot spinach artichoke dip is super rich, creamy, cheesy, and practically effortless to throw together in a slow cooker. It's perfect for entertaining at potlucks and parties, game days, and the holidays!
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Equipment

Ingredients 
 

  • 11 oz artichoke hearts fresh and steamed or jarred
  • 9.4 oz spinach regular or baby spinach; frozen also works (thawed and all liquid squeezed out)
  • 7.5 oz sour cream 1 cup; or use Greek yogurt
  • 5.4 oz cream cheese full-fat or low-fat
  • 4 oz mozzarella cheese 1 cup shredded
  • 1 oz parmesan cheese 1/2 cup shredded
  • 1.1 oz garlic 3 cloves, or 3/4-1 tsp garlic powder
  • 1/2 tsp salt add to taste (at the end)
  • 1/4 tsp black pepper add to taste (at the end)

Instructions 

  • Rinse the spinach, mince the garlic, and grate the cheese. Optionally, chop the artichoke into smaller pieces.
    I sometimes leave the artichoke chunky and sometimes shred/chop it, so alter it according to your texture preference.
  • Transfer all the ingredients (except salt and pepper) to the crock pot and cover it with a lid.
    Cook over LOW for 2-3 hours or HIGH for 1 hour (the cheese needs to be completely melted).
    Cooking time can vary between crock pots, so check on it to avoid overcooking.
  • When ready, stir the ingredients and season with salt and pepper to taste. Enjoy the spinach and artichokes dip warm or chilled!

Storing

  • Make it ahead OR store any cooled leftovers in an airtight container in the refrigerator for 3-5 days OR freeze it for 2-3 months. 
    Reheat the dip on the stovetop (over medium-low heat), in the microwave (in 30-second increments stirring between), or in the oven (15-20 minutes from thawed or 30-40 minutes from frozen at 350ºF/175ºC). You could also transfer it back to a slow cooker to reheat and keep warm while serving.

Notes

  • Adjust the texture: Leave the artichoke chunky or chop it to your desired size.
  • Season to taste: Different ingredients will affect the natural “saltiness” of the dip, so season it to taste at the end.
  • Be careful not to overcook: Otherwise, the fats in the cheese will separate and make the hot spinach artichoke dip oily.
  • To keep it warm: Use the crockpot “warm” function during a gathering/event.
Optional add-ins and variations:
  • Protein: Stir in 1-2 cups of cooked protein at the end. This could be shrimp, crabmeat (fresh or canned crab), shredded chicken, crispy bacon, steak, etc.
  • Vegetables: There are several veggies you could add for color, texture, and flavor:
    • Bell pepper (pre-sauté until tender),
    • Mushrooms (brown, cremini, button – pre-sauté to remove liquid),
    • Fresh or canned olives, chopped.
  • Herbs: Add extra flavor depth with fresh or dried herbs:
    • Fresh parsley, green onions, chives, or basil (to garnish).
  • Spice: Add a pinch of red pepper flakes, hot sauce, OR finely chopped jalapeno.
  • Dijon mustard: Just a little for tangy, hot depth.
  • Lemon: Lemon zest (from 1 lemon) balances the rich creaminess.
Check the blog post for more tips, serving suggestions, and answers to top FAQs!
Course: Appetizer, Side
Cuisine: American
Freezer friendly: 2-3 Months
Shelf life: 3-5 Days

Nutrition

Calories: 199kcal, Carbohydrates: 7g, Protein: 8g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 532mg, Potassium: 275mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3670IU, Vitamin C: 11mg, Calcium: 199mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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