Easy Slow Cooker Spinach Artichoke Dip

Slow cooker spinach and artichoke dip is a rich, creamy, ultra-cheesy appetizer made by combining spinach, chopped artichokes, cream cheese, and shredded cheese in the crockpot and heating it until hot and bubbly. It’s perfect for game-day, holidays, or any gathering. Y’all are going to love this one because it’s mostly hands off, but turns out absolutely amazing!

Prep Time10

Cook Time2

Total Time2 10

Course: Appetizer/Dip

Cuisine: American

Keyword: slow cooker spinach and artichoke dip

Method: Crockpot

Servings: servings

Author: Ashley McCrary

Ingredients

1 10 oz package frozen spinach thawed, drained and squeezed dry
1 14 oz can artichoke hearts drained & roughly chopped
1/2 cup finely chopped sweet onion
8 oz cream cheese softened and cut into cubes, or sub dairy-free
1 cup full-fat Greek Yogurt or sub dairy-free yogurt of choice
2 tbsps mayonnaise
2 tbsps milk
1 1/4 cups freshly shredded mozzarella or dairy-free cheese
1/2 cup freshly grated parmesan or dairy-free cheese
5 cloves garlic minced
Salt and pepper to taste
1/2 tsp onion powder
1/4 tsp crushed red pepper optional
2 tsp lemon juice
If the dip is too thick add a tbsp of milk at end

Instructions

In the bottom of a slow cooker, combine artichokes, spinach, cream cheese, mozzarella, Parmesan, milk, salt, and pepper.
Cover and cook on High for 2 hours, stirring occasionally, until bubbly and melted. If the dip is too thick add a tbsp of milk at end
Serve warm with toasted baguettes.

Notes

Serve it warm right in the slow cooker. One of the best parts about this dip is that it stays hot and melty for hours, making it perfect for parties! Serve with toasted baguette slices, crackers, or tortilla chips.
Make it ahead. Assemble everything in the slow cooker, cover, and pop it in the fridge. When ready to serve, cook on high until hot and bubbly.
Drain the spinach really well. Squeeze out as much moisture as possible after thawing. Extra water is the main reason spinach and artichoke dip turns thin instead of thick and creamy, and we don’t want that!
Shred your own cheese. Freshly shredded cheese melts smoother and gives you the creamiest texture.
Don’t overcook. Once the dip is fully melted and bubbly, it’s ready. Cooking too long can cause the cheese to tighten and separate.
If it thickens, add a splash of milk. A small splash stirred in will bring it back to smooth and scoopable.
If you have any leftover dip (and I do mean IF!) store in an airtight container in the fridge for 3-4 days. The dip will thicken as it chills, which is completely fine.
To reheat, warm it gently in the microwave in 30-second intervals, stirring between each round, or return it to the slow cooker on Low until heated through. If the texture seems too thick, stir in a small splash of milk to bring it back to a smooth, creamy consistency.

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