If you’re searching for the ultimate crowd-pleaser for your next party or cozy night in, this Crockpot Spinach and Artichoke Dip is absolutely destined to become your new go-to recipe. Creamy, cheesy, and loaded with savory flavor, it’s the kind of dish that disappears almost as soon as it hits the table. Toss everything into your slow cooker, let the magic happen, and you’ll have an irresistible dip that’s ready to wow — no fuss required. Whether you’re serving a hungry game day crowd or just want something to snack on during movie night, this iconic appetizer is guaranteed to steal the show!
Ingredients You’ll Need
Great recipes start with fresh, carefully chosen ingredients, and Crockpot Spinach and Artichoke Dip is no exception. Each element brings its own character: lush creaminess, a salty bite, or a punch of color. Here’s what goes in and why you’ll love every layer of flavor.
- Frozen Chopped Spinach: Thawed and drained, it brings vibrant green color and earthy depth to the dip.
- Canned Artichoke Hearts: Chopped artichokes add tender, slightly tangy bites that set this dip apart.
- Cream Cheese: Cubed for easy melting, it creates the irresistible creamy base.
- Shredded Mozzarella Cheese: This gives that dreamy cheesy pull and gooeyness everyone craves.
- Grated Parmesan Cheese: Adds a salty, nutty kick and beautiful golden flecks.
- Sour Cream: Adds lightness and a subtle tang, balancing all the richness.
- Mayonnaise: Just enough for extra creaminess without overpowering.
- Minced Garlic: A must for that unmistakable punchy flavor in every bite.
- Onion Powder: Enhances the savory notes and blends perfectly into the dip.
- Crushed Red Pepper Flakes (optional): For a gentle pop of heat — totally up to your preference!
- Salt and Black Pepper: Essential for rounding out the flavors and making each bite pop.
- Tortilla Chips or Sliced Baguette: The perfect vessels for scooping up all that luscious dip.
How to Make Crockpot Spinach and Artichoke Dip
Step 1: Prep the Veggies and Dairy
Start off by making sure your spinach is fully thawed and thoroughly drained — you want to squeeze out as much excess moisture as possible for the perfect creamy consistency. Grab your artichoke hearts and chop them into bite-size pieces, which creates that satisfying texture in the finished dip. Dice up the cream cheese into small cubes so it melts evenly and smoothly as everything cooks together in the crockpot.
Step 2: Combine Ingredients in the Slow Cooker
Next, pile the spinach, chopped artichokes, cubed cream cheese, mozzarella, Parmesan, sour cream, mayonnaise, minced garlic, onion powder, and red pepper flakes (if you’re using them) straight into your crockpot. Add a generous pinch of salt and black pepper to start. Using a sturdy spoon or spatula, give everything a good mix until it’s nicely combined — don’t worry if it looks a little lumpy at this stage, it will all melt into creamy goodness.
Step 3: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 2 to 3 hours. Every hour or so, give the mixture a gentle stir to make sure every cheesy bit is melting and blending smoothly. You’ll know it’s ready when it looks beautifully melted, creamy, and bubbling at the edges. Taste and adjust the seasoning if needed; sometimes a sprinkle more salt or pepper works wonders.
Step 4: Serve and Keep Warm
Reduce the heat to the warm setting once your Crockpot Spinach and Artichoke Dip is ready, and it will stay lush and scoopable for your guests. Pour it into a beautiful serving bowl if you fancy, or leave it right in the slow cooker to keep things casual and extra easy. Have plenty of dippers ready — this is not a dip people want to wait for!
How to Serve Crockpot Spinach and Artichoke Dip
Garnishes
The right garnish makes this dip even more irresistible. Sprinkle the top with a handful of extra mozzarella or Parmesan for a melty golden finish, or try a scattering of fresh chopped parsley for a pop of color. If you’re feeling indulgent, crispy bacon crumbles are always a hit for added flavor and crunch.
Side Dishes
This creamy dip truly shines next to crunchy tortilla chips or toasted slices of baguette. For something a little different, lay out an array of colorful fresh veggies like carrot sticks, bell pepper strips, or cucumber rounds. The cool crunch balances out the rich, cheesy dip perfectly!
Creative Ways to Present
Looking for a showstopper? Scoop your Crockpot Spinach and Artichoke Dip into a hollowed-out sourdough bread bowl for a rustic party centerpiece. Or serve individual portions in mini ramekins so everyone gets their own scoop. Tiny tasting spoons or crunchy chips pre-dipped and arranged on a platter make for a fun grab-and-go presentation at larger gatherings.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, just pop the rest of your dip into an airtight container and stash it in the refrigerator. This Crockpot Spinach and Artichoke Dip stays fresh for up to 3 days, and the flavors often deepen and meld even more as it sits.
Freezing
To freeze, let the dip cool completely and transfer to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it again, simply let it thaw overnight in the refrigerator before reheating. While the creamy texture may change slightly, a good stir and some gentle reheating bring it right back to life.
Reheating
For quick reheating, use the microwave in short bursts, stirring often until piping hot. Alternatively, you can return the dip to your slow cooker on the low or warm setting until it’s hot and bubbly. If the dip thickens too much, just stir in a splash of milk or cream to loosen it up.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, sauté 10 ounces until wilted, then let it cool, squeeze out as much moisture as possible, and chop it up before adding to the crockpot. It’s a bit more effort, but the flavor is fantastic.
Is this Crockpot Spinach and Artichoke Dip gluten-free?
The dip itself is gluten-free as long as you check your ingredient labels, especially for the cheeses and mayonnaise. Just be mindful of what you serve for dipping if you need to keep things gluten-free — fresh veggies or gluten-free chips work beautifully.
How can I make this dip spicier?
For those who love a little kick, add extra crushed red pepper flakes or a few dashes of hot sauce before cooking. Another fun way to spice things up is by folding in some chopped jalapeños!
Can I double the recipe for a big party?
Definitely! Just make sure your crockpot is large enough to handle the increased volume. You may also need to add a bit more cooking time to ensure everything melts together perfectly.
What else can I serve with Crockpot Spinach and Artichoke Dip besides chips?
Get creative! Sliced baguette, toasted pita, crunchy breadsticks, or fresh vegetables like carrots and bell pepper strips all make excellent dippers. You can even spread this dip onto flatbreads or use as a delicious filling for stuffed mushrooms.
Final Thoughts
I genuinely hope you’ll give this Crockpot Spinach and Artichoke Dip a spot at your next gathering or family night. There’s something magical about sharing a dish that brings everyone to the table with smiles and hungry hands. It’s simple, comforting, and always unforgettable — and chances are you’ll find it disappearing faster than you ever expected!
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Crockpot Spinach and Artichoke Dip Recipe
- Total Time: 3 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Creamy and flavorful, this Crockpot Spinach and Artichoke Dip is a crowd-pleasing appetizer perfect for any gathering. Made with a blend of cheeses, spinach, artichokes, and seasonings, this dip is a delicious party favorite.
Ingredients
Ingredients:
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, cubed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Tortilla chips or sliced baguette, for serving
Instructions
- Add Ingredients: Add the thawed and drained spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, sour cream, mayonnaise, garlic, onion powder, red pepper flakes, salt, and pepper to a crockpot. Stir to combine.
- Cook: Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot and creamy.
- Adjust Seasoning: Taste and adjust seasoning if needed. Keep the crockpot on warm while serving to keep the dip smooth.
- Serve: Serve with tortilla chips, sliced baguette, or fresh veggies.
Notes
- For extra flavor, stir in cooked crumbled bacon or top with additional shredded cheese before serving.
- Leftovers can be stored in the refrigerator and reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
