Name: Easy Slow Cooker Spinach Artichoke Dip
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 (10 oz) package frozen chopped spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup Mayonnaise; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); Salt and black pepper to taste

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🧀 Party-Ready, Foolproof Slow Cooker Spinach Artichoke Dip 🥄 – Creamy, Chunky & Ready in 30 Minutes!

1. Introduction

There’s nothing quite like a warm, bubbling bowl of slow cooker spinach artichoke dip to kick off any gathering—game day, holiday party, or cozy Friday night in. This version delivers all the nostalgia of your favorite bar-style dip, butwith effortless hands-off cooking thanks to your trusty crockpot. The combo of tender artichoke hearts, vibrant spinach, sharp cream cheese, and melted mozzarella creates a luxuriously creamy, slightly tangy, and perfectly seasoned dip that disappears fast.

Forget stirring, burning, or overcooking—this recipe sets and forgets itself while infusing the kitchen with its rich, cheesy aroma. Whether you’re serving it with tortilla chips, toasted baguette slices, or even crisp bell pepper strips, this dip is the undeniable crowd-pleaser that brings people back for seconds (and thirds).

2. Why You’ll Love This Recipe

Zero-Stress Cooking – Set it and forget it while you prep drinks, blow up balloons, or nap.
One-Pan Efficiency – Fewer dishes, faster cleanup. Just your slow cooker and one bowl for mixing.
Make-Ahead Friendly – Assemble up to 24 hours in advance, then pop it in the crockpot when ready.

Versatile Serving Options – Go traditional with chips, try it with pita chips, or skip the carbs and serve with endive leaves or cucumber rounds.
Freezer-Friendly – storing leftovers (or half batches!) for quick future appetizers.

3. Ingredient Notes

You’ll notice I’m particular about a few key items—because that’s where the magic happens.

Artichoke Hearts – Go for marinated ( oil-packed, drained & chopped) if you want a richer, more complex flavor. Frozen thawed and squeezed dry works in a pinch, but marinated adds depth.
Fresh Spinach – Not frozen! Fresh spinach yields better texture and color. If using frozen, make sure it’s thawed and extremely well-squeezed—water is the enemy of creamy dips.
Cream Cheese & Sour Cream – Use full-fat for best texture and richness. Low-fat versions can make the dip grainy or too runny after cooking.

Garlic & Lemon Juice – Freshly minced garlic and real lemon juice brighten the dip dramatically versus powdered or bottled alternatives.
Cheese Blend – I recommend a mix: sharp cheddar for punch and mozzarella for stretchy, melty goodness. Pre-shredded cheese contains anti-caking agents that can make dips grainy, so grate your own if possible!

Tip: For extra indulgence, try swapping 1/4 cup of the sour cream for creme fraiche or adding a dash of red pepper flakes for heat.

4. Kitchen Tools You Need

While this recipe only requires your slow cooker and a mixing bowl, having the right tools makes prep faster—and cleanup easier. Based on countless tests, here are the tools worth the investment:

Crock-Pot Family-Size Slow Cooker – A reliable 6- to 7-quart model gives plenty of room for doubling the dip (yes, it disappears *that* fast). Its tight-fitting lid locks in moisture without needing to stir. Check price on Amazon
Fullstar Ultimate Veggie Prep Master – Chopping artichokes and fresh spinach by hand gets messy. This multi-tool一键 slices, dices, and stews veggies—just dump, chop, and go. Grab it here

Deluxe 33-Piece Silicone Utensil Set – Heat-resistant, non-scratch, and perfect for stirring this dip without scraping your slow cooker insert. The spatulas also double for serving directly from the crockpot. See details on Amazon

Pro tip: After dinner, use your slow cooker’s removable insert directly on the stovetop (if porcelain-coated) to reheat leftovers quickly—just add a splash of cream or broth if it’s dried out.

5. How to Make Slow Cooker Spinach Artichoke Dip

Phase 1: Prep & Prep (10 minutes)

Start by draining your artichoke hearts thoroughly—if they’re in oil, rinse off excess oil and chop them into pea-sized pieces. For fresh spinach, roughly chop leaves (around 2 cups packed), and set aside. If using frozen, thaw completely and squeeze out all liquid using a clean kitchen towel or paper towels. (Wring like you mean it—no green juice should remain!)

Phase 2: Mixing the Base (5 minutes)

In a large bowl, combine:

8 oz cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise (yes—the secret to stability!)
1 tsp garlic powder + 1 clove fresh minced garlic
1 tbsp fresh lemon juice
1/2 tsp onion powder
Salt and black pepper to taste

Mix until smooth and creamy—no lumps! This base should coat the back of a spoon beautifully.

Phase 3: Fold in the Good Stuff (3 minutes)

Stir in:

1 (10 oz) can chopped drained artichoke hearts
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 cups chopped fresh spinach

Pro visual cue: The mixture should be thick, creamy, and speckled with green and pale artichokes—no pooling liquid. If it feels too wet, stir in 1–2 tablespoons of breadcrumbs or grated Parmesan to absorb excess moisture.

Phase 4: Let the Crockpot Do the Work (2–2.5 hours)

Spoon the mixture into your slow cooker, smooth the top, and cover. Cook on LOW for 2 hours or HIGH for 1 hour 15 minutes. You’ll know it’s done when the edges are bubbling and the center reaches 165°F (160°F if using pasteurized sour cream only).

Optional final step: Switch to WARM setting for up to 45 minutes before serving—it stays creamy and ready for guests.

6. Expert Tips for Success

Avoid Soggy Chips – Place the slow cooker on a trivet or cutting board (not directly on the table) to minimize condensation dripping onto your chips below.

No-Stick Coating – Lightly grease your slow cooker insert with butter or nonstick spray. This dip clings like glue and can scorch without it.
Reheat Smartly – If reheating leftover dip, stir in 1–2 tablespoons of milk or heavy cream before warming. The texture tightens up over time.
Flavor Upgrade – For a deeper umami kick, add 1–2 teaspoons of nutritional yeast or a splash of white wine during mixing.

Spice Control – Always add salt *after* combining cheeses—many pre-shredded cheeses are already salted!

7. Variations & Substitutions

Gluten-Free – Naturally GF! Just ensure your mayonnaise and sour cream are certified GF (most are).
Dairy-Free – Swap cream cheese/sour cream for Kite Hill almond-based versions; use Violife or Miyoko’s vegan mozzarella/shreds. Result is lighter but still satisfying.

Low-Carb Version – Omit mayonnaise, increase Parmesan to 1/2 cup, and serve with roasted broccoli florets or jicama slices.
Meat Lovers – Stir in 1/2 cup cooked, crumbled bacon or diced deli ham before cooking.
Extra Green Twist – Add 2 tablespoons chopped fresh dill or 1 teaspoon dried oregano for herbal brightness.

8. Storage & Reheating

Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days.

Reheating options:

Slow Cooker – Best method! Set to LOW, reheat 1–2 hours, stirring once.
Stovetop – Use a saucepan over low heat, stir constantly with a silicone spatula, adding 1–2 tbsp cream or milk as needed.

Microwave – Heat in 30-second intervals, stirring in between. Add a damp paper towel over the bowl to prevent drying.

Freezing? Yes—freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat gently. The texture may soften slightly but will still be delicious.

9. FAQ

Q: My dip is too runny—what went wrong?
A: Usually, too much liquid from artichokes or spinach (when frozen). Next time, press spinach in a cheesecloth or paper towels until *bone dry*. For this batch, drain excess liquid before serving, or thicken with 1 Tbsp cornstarch mixed with 2 Tbsp cold cream, stirred in during the last 15 minutes.

Q: Can I use frozen spinach instead of fresh?
A: Yes—but only if you thaw it, cool it, and squeeze out ALL moisture. We recommend fresh for best texture, but frozen works in a pinch.

Q: Is it safe to leave it on WARM for hours?
A: Yes! The dip remains safely above 140°F in the WARM setting. Just stir occasionally and serve within 2–4 hours.

Q: What can I serve with this dip?
A> Beyond classic chips, try toasted baguette rounds, pretzel bites, pita chips, tortilla chips, or non-starchy veggies like carrot sticks, bell pepper strips, or cherry tomatoes for crunch & color. Pair with our easy buffalo chicken sliders for the ultimate game-day spread!

10. Conclusion

This slow cooker spinach artichoke dip is more than just a recipe—it’s your secret weapon for stress-free entertaining. Creamy, comforting, and endlessly adaptable, it proves sometimes the easiest dishes make the biggest impression. So grab your crockpot, follow these foolproof steps, and get ready for the “How did you make this?!” comments to flood in.

P.S. Love party food? Round out your spread with our honey pepper chicken or top-rated Super Bowl appetizers. And when dinner’s done? Don’t forget to try our dump-and-go pork chops for a complete weeknight feast.

Easy Slow Cooker Spinach Artichoke Dip