Crockpot Spinach Artichoke Dip is a crowd-pleaser! Making this creamy, cheesy hot dip recipe is as simple as loading the pot and walking away.
There’s a reason spinach artichoke dip is on the menu at every game day party and various restaurants. It’s good stuff! It’s creamy, flavorful, and cheesy. It has veggies added for good measure, and you can enjoy it with everything from tortilla chips to homemade bread and soft pretzels. I'm rather partial to dipping crostini into this, in fact!
It’s super easy to make in a crockpot!
If you're looking to make spinach dip for a go-to appetizer, then this slow cooker spinach artichoke dip will become your signature dish for potlucks and get-togethers. It’s practically makes itself and is the kind of appetizer that everyone hovers around at parties because they can’t stop themselves from eating more.
What you’ll need
- fresh spinach – Frozen spinach can be used instead, but be sure to thaw and squeeze it to remove all of the excess moisture.
- artichoke hearts – These will fall apart when cooking, so there’s no need to chop them.
- cream cheese – Cut this into cubes.
- Parmesan cheese - you can use Parmesan reggiano or even a grated Romano cheese in place of it.
- sour cream
- dried onion flakes – These allow you to add a lot of onion flavor without changing the texture of the dip, but you can use fresh onion instead if you like.
- garlic, salt, and pepper
Should you rinse canned artichokes?
Yes, you should drain and rinse canned artichokes before using them in a recipe. This removes excess sodium so the flavor of the artichokes isn’t overpowered by the saltiness of the canning liquid.
How to make Crockpot spinach artichoke dip
Here’s how easy it is to make spinach artichoke dip in your slow cooker!
Assemble. Place all of the ingredients in a large bowl and stir to combine. Transfer this mixture to your slow cooker. (Depending on your crockpot size, you may be able to combine the ingredients right inside the slow cooker and skip the mixing bowl.)
Cook. Cook the dip on high for 1 hour or on low for 3 to 4 hours.
Serve. Stir the dip before serving. I like to transfer my dip to a smaller, serving crockpot for the party food table.
Are you supposed to eat spinach artichoke dip hot or cold?
Spinach artichoke dip is a classic hot dip recipe, so if you’re making this for a game day or other food event, I recommend serving it warm. That said, if you have leftovers, they’re great cold on toast, crackers, or even for topping a burger.
What do you eat with spinach artichoke dip?
This slow cooker spinach artichoke dip is versatile! You can serve it with:
- cubes of bread (try it with my Homemade Soft French Bread)
- tortilla chips
- pita chips
- soft pretzels
- celery and carrot sticks
You can also use spinach artichoke dip as a topping for pizza, baked chicken, and even baked potatoes!
Tips for success
Here are some additional pointers for perfect crockpot spinach artichoke dip:
- Watch the dip. If you’re using the low setting, check the dip on occasion to make sure it's not getting overcooked.
- Make it extra cheesy. If you like your artichoke dip to have stretchy cheese, stir in 1 cup of shredded mozzarella during the last 30 minutes of cooking time. Alternatively, you can top the dip with the cheese and broil it for a few minutes until it’s nicely browned and bubbly.
- Keep it warm. Transfer the cooked spinach artichoke dip to a smaller slow cooker for serving. (I cooked mine in a 5-quart cooker and served it in a 2-quart cooker.)
How to store and reheat leftovers
If you have leftover crockpot spinach artichoke dip, it can be stored in the refrigerator for 3 to 4 days in an airtight container. You can reheat it in your crockpot on the low setting, microwave it, or bake it in an oven-safe dish at 350ºF until it’s warmed through. Leftovers can also be eaten chilled or at room temperature.
Can this recipe be frozen?
Yes, you can freeze spinach artichoke dip in an airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More crowd-pleasing dip recipes
Crockpot Spinach Artichoke DIp
- 4 ounces Fresh Spinach, chopped (about 3 cups)
- 1 (14 oz can) Artichoke Hearts, drained and chopped
- 8 ounces Cream Cheese, cut into chunks
- 1 cup Parmesan Cheese
- 8 ounces Sour Cream
- 2 tablespoons Dried Onion Flakes
- 5 cloves Garlic, minced
- ½ teaspoon Pepper
- Sea Salt, to taste
- Stir all ingredients together until well-combined. You can even do this right inside your slow cooker.
- Set the cooker on HIGH for 1 hour or LOW for 3-4 hours. If using low setting, check the dip on occasion to make sure it's getting evenly cooked, stirring as needed.
- Stir ingredients together and serve warm.
Traci's Recipe Tips
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.