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–+ servings
Spinach artichoke dip in a slow cooker with a spoon
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5 from 13 votes

Crockpot Spinach Artichoke DIp

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.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 3 cups
Calories: 143kcal
Author: Traci

Equipment

Ingredients

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 Minced Onion
  • 2 cloves Garlic minced
  • Salt and Black Pepper to taste

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 0.25cup | Calories: 143kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1324IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 1mg