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The Ultimate Crockpot Spinach Artichoke Dip Recipe

A creamy, cheesy spinach artichoke dip that’s effortlessly made in the crockpot. Perfect for parties, game days, or cozy nights in! This crowd-pleasing appetizer is always a hit with its rich flavor and gooey texture.

  • Author: ranime
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6-8 servings 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. Prep ingredients: Squeeze all excess liquid from thawed spinach. Chop artichoke hearts into bite-sized pieces.
  2. Combine ingredients: In a large bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, onion powder, red pepper flakes, salt, pepper, and lemon juice until well blended.
  3. Fold in veggies: Gently stir in spinach and artichoke hearts until evenly distributed.
  4. Cook in crockpot: Transfer mixture to a 3-4 quart slow cooker. Cover and cook on LOW for 2 hours, stirring occasionally, until cheeses are fully melted and dip is heated through.
  5. Serve: Stir well before serving. Keep warm in crockpot on LOW setting. Serve with tortilla chips, bread slices, or vegetable crudités.

Notes

  • Make ahead: Prepare mixture up to 24 hours in advance and refrigerate until ready to cook.
  • For extra creaminess: Add 1/4 cup heavy cream or Greek yogurt.
  • Vegetarian option: Use vegetarian Parmesan cheese.
  • Storage: Leftovers can be refrigerated for 3-4 days. Reheat in microwave or oven.

Nutrition