Creamy, cheesy Crockpot spinach artichoke dip is a crowd-pleaser for holidays and game day parties. Load the pot, press a button, and it practically makes itself.
Why you'll love this spinach artichoke dip
- It's essential game day and holiday party food
- Everyone loves it
- So easy, anyone can make it
No one ever complains when spinach artichoke dip shows up on game day or holidays. In fact, I bet we could all agree that it's the ultimate party food that always disappears first! It’s creamy, cheesy, and so mouthwatering delicious, it's hard to believe so many vegetables can be this ... addictive!
So, when you want to make an appetizer that requires the tiniest effort, I promise you that this Crockpot spinach artichoke dip is the one. If you know how to add things to a slow cooker, press a button, and stir occasionally – you got this!
- fresh spinach – Or frozen spinach (see recipe variations below).
- artichoke hearts – Use plain or marinated artichoke hearts.
- cream cheese – I recommend cutting this into smaller pieces for faster heat distribution.
- Parmesan cheese - Use any Parmesan cheese or grated Romano cheese.
- sour cream - Or Greek yogurt
- dried onion flakes – Packed with onion flavor and a great alternative to fresh onions
- garlic cloves - You can use garlic powder, but I recommend fresh garlic if possible.
- salt and pepper - Add to taste
How to make this recipe
Enjoy these step-by-step photo instructions. You'll find the printable recipe card below.
Step 1. Place dip ingredients in your slow cooker and stir to combine. If the cooker is small, you might need to mix the ingredients in a separate bowl and transfer the mixture to the cooker.
Step 2. Set the slow cooker on HIGH setting for 1 hour or LOW for 3 to 4 hours, stirring as needed for either setting.
Step 3. Season with salt and pepper and the dip is ready to serve. I recommend transferring it to a smaller cooker, such as this 2-quart Crockpot to save room on party food table.
Is spinach artichoke dip served hot or cold?
Either way! This slow cooker recipe or Instant pot spinach artichoke dip are both easy methods you can serve warm, straight from the cooker, which is perfect for game day and holidays. Or, fire up your oven and make hot spinach artichoke dip in a skillet, casserole dish, or bread bowl.
To serve this dip cold, I recommend cooking it first using any method mentioned above. Then, allow it to cool completely, refrigerate, and serve with crackers, bread, vegetables, etc.
What to serve with spinach artichoke dip
You can dip almost anything into this creamy, delicious dip. French Bread or crispy crostini are classic options. You can also use tortilla chips or any variety of crackers, pita chips, flatbread, or pretzels. It's also delicious when scooped up with fresh vegetables such as celery sticks, carrots, cauliflower, or broccoli.
Recipe tips and variations
To substitute a 10-ounce package of frozen spinach for fresh spinach, thaw the frozen spinach completely, then firmly squeeze it to remove excess moisture.
Make-ahead by combining all ingredients and refrigerate up to 3 days in advance. When you're ready to slow cook the dip, pop the mixture into the slow cooker and continue with the recipe.
During the slow cook cycle, stir the dip as needed to prevent the dip overheating in any one spot.
If you want a stretchy, cheesy dip, add 1 cup of shredded mozzarella during the last 30 minutes of the slow cook cycle.
Make it spicy by adding hot sauce or buffalo sauce in small amounts once it has cooked. Or, serve hot sauce next to it on the party table.
Storage and reheat instructions
To store leftover spinach artichoke dip, allow it to cool completely and refrigerate up to 5 days in an airtight container or freeze up to 3 months, or longer if vacuum sealed. Thaw overnight in the refrigerator or defrost in the microwave.
Reheat dip in on LOW in the crockpot, or medium-heat microwave setting. Or cover and bake in your oven or air fryer at 350 degrees Fahrenheit for about 20 minutes.
Favorite party food recipes
- French Onion Dip with Greek Yogurt
- Easy Guacamole Recipe
- Herb Artichoke White Bean Dip
- Honey Hot Wings
- Jalapeno Popper Dip
Crockpot Spinach Artichoke DIp
This recipe yields 3 cups
- 4-5 ounces Fresh Spinach Leaves, chopped (about 3 cups)
- 1 (14-ounce can) Artichoke Hearts, drained
- 8 ounces Cream Cheese, cut into chunks
- 1 cup Parmesan Cheese
- 8 ounces Sour Cream
- 2 tablespoons Dried Onion Flakes
- 2 cloves Garlic, minced
- Salt and Pepper, to taste
- Place SPINACH, ARTICHOKE, CREAM CHEESE, PARMESAN CHEESE, SOUR CREAM, ONION FLAKES, and GARLIC in the slow cooker and stir to combine.
- Slow cook on HIGH heat setting for 1 hour or LOW heat setting for 3-4 hours, stirring as needed.
- Add SALT and PEPPER, to taste.
- Serve dip warm with your favorite dipping items.
Traci's Recipe Notes
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.