This Crockpot Spinach and Artichoke Dip is creamy, cheesy, and loaded with flavor. It’s the perfect appetizer for parties, game days, or family gatherings. Made with fresh spinach, tender artichokes, and a blend of creamy cheeses, it’s a dip that will have everyone coming back for more. The best part? You can make it in a crockpot, which means minimal effort and maximum flavor. Just throw everything in, let it cook, and enjoy a warm, melty dip straight from the pot.
| Servings | Total |
| 10 | 3hrs 10mins |
History of Spinach and Artichoke Dip
Spinach and Artichoke Dip became popular in the 1980s and 1990s as a trendy appetizer served at restaurants and parties. While its exact origins aren’t clear, the creamy, cheesy dip has become a favorite across the United States. The combination of artichoke hearts, spinach, cream cheese, and cheese creates a rich, indulgent flavor that’s perfect for dipping bread, chips, or veggies. Making it in a crockpot has only made it more convenient for hosts and home cooks alike.
Why Crockpot Spinach and Artichoke Dip?
- Easy and Hands-Free: Just add the ingredients to the crockpot and let it do the work.
- Crowd Favorite: It’s a guaranteed hit at parties, potlucks, and family gatherings.
- Warm and Creamy: Served straight from the crockpot, it stays warm and melty for hours.
- Simple Ingredients: Uses pantry staples and fresh ingredients you probably already have.
What is Crockpot Spinach and Artichoke Dip Made of?
This dip is made with:
- Spinach: Use fresh or frozen spinach for a vibrant green color and fresh flavor.
- Artichokes: Marinated or canned artichoke hearts add a delicious tang.
- Cream Cheese: Makes the dip creamy, rich, and smooth.
- Cheese: Parmesan, mozzarella, and cream cheese give it that classic cheesy flavor.
- Garlic: Fresh garlic adds depth and flavor.
- Seasonings: Salt, pepper, and red pepper flakes add flavor and a little heat.
What to Have with Crockpot Spinach and Artichoke Dip
Serve this dish with:
- Chips: Tortilla chips, pita chips, or even veggie chips.
- Vegetables: Carrot sticks, celery, bell pepper strips, or cucumber slices.
- Bread: Serve with toasted baguette slices, breadsticks, or sourdough bread.
- Crackers: Buttery crackers, pretzel crisps, or flatbreads.
Is Crockpot Spinach and Artichoke Dip Healthy?
Spinach and artichokes are packed with vitamins and minerals, but the cheeses and cream make this dip more indulgent than healthy. To make it lighter, you can use low-fat cream cheese, Greek yogurt instead of sour cream, and reduce the amount of shredded cheese. Pair it with fresh veggies instead of chips for a healthier option.
Kitchen Equipment
- Crockpot or slow cooker (small or medium size)
- Knife and cutting board (for chopping spinach and artichokes)
- Mixing bowl (optional for pre-mixing)
- Measuring cups and spoons
- Spatula (for stirring)
Ingredients
- 1 (10 oz) bag fresh spinach (chopped) or 1 (10 oz) box frozen spinach (thawed and drained)
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 8 oz cream cheese (cubed, softened)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup mayonnaise (or more sour cream if you prefer)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves (minced)
- 1/4 tsp red pepper flakes (optional for a little heat)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional garnish: Chopped parsley or fresh basil
Directions:
Step 1: Prepare the Ingredients
- Chop the fresh spinach (if using fresh) or drain and squeeze the frozen spinach to remove excess water.
- Drain and chop the artichoke hearts into small, bite-sized pieces.
Step 2: Add Ingredients to Crockpot
- In the crockpot, add the chopped spinach, artichoke hearts, cubed cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, red pepper flakes, salt, and black pepper.
Step 3: Cook the Dip
- Cover the crockpot with the lid and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours.
- Stir the dip halfway through cooking to ensure everything melts and combines properly.
Step 4: Final Touches
- Once the cheese is fully melted and the dip is smooth and creamy, taste and adjust the salt and pepper as needed.
- Top with extra shredded mozzarella cheese, cover, and let it melt for 5-10 minutes.
Step 5: Serve
- Serve directly from the crockpot to keep it warm. Garnish with fresh parsley or basil for extra freshness.
- Enjoy with chips, bread, or fresh veggies.
Tips
- Don’t Overcook: Check after 2 hours to prevent overcooking and drying out the dip.
- Use Fresh Spinach: If using fresh spinach, chop it finely so it blends well into the dip.
- Add More Cheese: If you love it extra cheesy, top with more mozzarella or Parmesan at the end.
- Make It Spicy: Add extra red pepper flakes or chopped jalapeños for a spicy kick.
- Use Full-Fat Ingredients: For the creamiest dip, use full-fat cream cheese, sour cream, and mayo.
Conclusion
This Crockpot Spinach and Artichoke Dip is rich, creamy, and always a party favorite. It’s easy to make, stays warm in the crockpot, and pairs perfectly with chips, bread, or fresh veggies. Made with fresh spinach, artichokes, garlic, and cheese, it’s a classic appetizer that everyone loves. Whether it’s for game day, a party, or a family get-together, this cheesy dip will be gone before you know it!
The Best Crockpot Spinach and Artichoke Dip
This Crockpot Spinach and Artichoke Dip is creamy, cheesy, and loaded with flavor. It’s the perfect appetizer for parties, game days, or family gatherings. Made with fresh spinach, tender artichokes, and a blend of creamy cheeses, it’s a dip that will have everyone coming back for more. The best part? You can make it in a crockpot, which means minimal effort and maximum flavor. Just throw everything in, let it cook, and enjoy a warm, melty dip straight from the pot.
-
Crockpot or slow cooker (small or medium size)
-
Knife and cutting board (for chopping spinach and artichokes)
-
Mixing bowl (optional for pre-mixing)
-
Measuring cups and spoons
-
Spatula (for stirring)
- 1 (10 oz) bag fresh spinach (chopped) or 1 (10 oz) box frozen spinach (thawed and drained)
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 8 oz cream cheese (cubed, softened)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup mayonnaise (or more sour cream if you prefer)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves (minced)
- 1/4 tsp red pepper flakes (optional for a little heat)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional garnish: Chopped parsley or fresh basil
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Chop the fresh spinach (if using fresh) or drain and squeeze the frozen spinach to remove excess water.
-
Drain and chop the artichoke hearts into small, bite-sized pieces.
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In the crockpot, add the chopped spinach, artichoke hearts, cubed cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, red pepper flakes, salt, and black pepper.
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Cover the crockpot with the lid and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours.
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Stir the dip halfway through cooking to ensure everything melts and combines properly.
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Once the cheese is fully melted and the dip is smooth and creamy, taste and adjust the salt and pepper as needed.
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Top with extra shredded mozzarella cheese, cover, and let it melt for 5-10 minutes.
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Serve directly from the crockpot to keep it warm. Garnish with fresh parsley or basil for extra freshness.
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Enjoy with chips, bread, or fresh veggies.
