Crock Pot spinach artichoke dip is a warm, creamy, and cheesy appetizer that’s perfect for parties, game days, or casual gatherings. Loaded with tender spinach, tangy artichokes, and a blend of melted cheeses, this dip is made effortlessly in a slow cooker, allowing you to focus on entertaining.
Why You’ll Love This Recipe
- Easy and hands-free – let your crock pot do the work!
- Perfectly creamy and cheesy with a satisfying flavor.
- A crowd-pleaser for any occasion, from holidays to game nights.
- Serve it with chips, crackers, or fresh veggies for a versatile appetizer.
- Stays warm and melty for hours in the crock pot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen spinach (thawed and drained)
- Canned artichoke hearts (drained and chopped)
- Cream cheese (softened)
- Sour cream
- Mayonnaise
- Garlic (minced)
- Parmesan cheese (grated)
- Mozzarella cheese (shredded)
- Salt and pepper
Directions
- Prepare the Ingredients
- Thaw the frozen spinach and squeeze out any excess moisture.
- Chop the artichoke hearts into small pieces.
- Mix the Ingredients
- In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, mozzarella cheese, spinach, artichokes, salt, and pepper. Mix until well combined.
- Add to the Crock Pot
- Transfer the mixture to your crock pot and spread it evenly.
- Cook
- Cover and cook on low for 2-3 hours, or until the dip is hot and bubbly. Stir occasionally to ensure even cooking.
- Serve
- Keep the dip warm in the crock pot and serve with chips, crackers, or fresh veggies.
Servings and Timing
- Servings: 10-12 servings
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: About 3 hours
Variations
- Add cooked bacon crumbles for a smoky, savory touch.
- Use Greek yogurt instead of sour cream for a lighter version.
- Spice it up with a pinch of red pepper flakes or chopped jalapeños.
- Substitute Gruyère cheese for mozzarella for a more complex flavor.
- Make it dairy-free by using vegan cheeses and mayonnaise.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the crock pot on low or in the microwave until warmed through, stirring occasionally.
- Freezing: Freeze the dip in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, but you’ll need to sauté and drain it thoroughly to remove excess moisture.
2. Can I make this dip ahead of time?
Absolutely! Prepare the dip and store it in the refrigerator for up to 24 hours, then cook it in the crock pot when ready to serve.
3. What’s the best way to prevent the dip from burning?
Stir the dip occasionally and ensure your crock pot is on the low setting.
4. Can I double the recipe?
Yes, double the ingredients and use a larger crock pot to accommodate the volume.
5. What can I serve with this dip?
Tortilla chips, pita chips, crackers, baguette slices, or fresh vegetables like carrots and celery.
6. Can I use a different type of cheese?
Certainly! Cheddar, Gruyère, or Monterey Jack can be used for unique flavors.
7. Can I make this dip on the stovetop?
Yes, combine the ingredients in a skillet over medium heat and cook until hot and bubbly.
8. How do I ensure the dip stays creamy?
Avoid overcooking, and stir occasionally to prevent cheese from becoming too thick or grainy.
9. Can I add protein to this dip?
Yes, cooked shredded chicken or crumbled sausage works well.
10. What size crock pot should I use?
A 4-quart crock pot is ideal for this recipe. Adjust sizes if scaling the recipe up or down.
Conclusion
Crock Pot spinach artichoke dip is a warm, cheesy, and delicious appetizer that’s easy to make and always a hit. With minimal prep and a slow cooker doing the work, this creamy dip is perfect for entertaining. Serve it with your favorite dippers and watch it disappear at your next gathering!
Print
Crock Pot Spinach Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Appetizers, Dips, Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Spinach Artichoke Dip is creamy, cheesy, and packed with flavor. Perfect for parties, game days, or holiday gatherings, this warm and gooey dip comes together effortlessly in your slow cooker!
Ingredients
- 1 (10 oz / 280 g) package frozen chopped spinach, thawed and drained
- 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the ingredients:
- Thaw the spinach and squeeze out any excess water. Chop the artichoke hearts into bite-sized pieces.
2. Combine the ingredients:
- In a medium bowl, mix together the cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper until well combined. Fold in the spinach and artichoke hearts.
3. Cook in the crock pot:
- Transfer the mixture to a slow cooker. Cover and cook on low for 2–3 hours or on high for 1–1 1/2 hours, stirring occasionally, until the dip is hot and bubbly.
4. Serve:
- Stir the dip well before serving. Serve warm with tortilla chips, crackers, baguette slices, or fresh vegetables.
Notes
- For extra flavor, sprinkle the top with an additional 1/2 cup shredded mozzarella cheese and let it melt during the last 10 minutes of cooking.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the slow cooker or microwave before serving.