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Slow Cooker Spinach Artichoke Dip is hot, creamy, and full of flavor! Even better, after tossing some fresh ingredients into the slow cooker, you let the dip cook, and that’s it — two hours later, you have a delicious hot appetizer ready for dipping!
While most appetizers will have to take turns baking in the oven, this slow cooker recipe is ready to go as soon as it’s done cooking!
It’s an excellent dip to bring to a super bowl party, holiday dinner, or office potluck.
Or, if you’re exploring artichoke recipes, see my Roasted Red Pepper and Artichoke Tapenade.
Key ingredients & substitutions for Easy Spinach Artichoke Dip
- Baby spinach — I prefer using fresh baby spinach leaves. However, you can absolutely use a bag of frozen chopped spinach. Just be sure to thaw and drain the spinach before adding it to the recipe.
- Artichoke hearts — Grab a couple jars of tasty artichoke hearts or you can use fresh artichokes if you prefer. Just keep in mind you’ll need to steam them. Honestly, it’s far more practical to use the jarred product.
- Cream cheese — You can use either low-fat or full-fat cream cheese.
- Shredded mozzarella cheese — Out of the two shredded kinds of cheese used for this dip recipe, mozzarella is the more creamy and mild. If necessary, provolone can be used in its place.
- Shredded parmesan cheese — Freshly grated parmesan cheese will add a tangy and sharp cheese flavor to the recipe. Shredded asiago or Romano also work well.
- Sour cream — Sour cream contributes to the fluffy texture of the final dip or you can use Greek yogurt as a healthier alternative.
- White onion — Diced white onion will enhance the spinach and artichoke flavors. You may substitute it with red onion if you’d rather.
- Garlic — Minced garlic cloves give the recipe the slight kick of savory spice it needs. If you must, you can replace the fresh garlic with garlic powder.
- Red cayenne pepper — Bring on the heat by sprinkling some red cayenne pepper at the end of this recipe. You may leave this ingredient out if you prefer.
- Cooking spray — You’ll want to prep your crock pot with a little cooking spray or you can use any oil ideal for high temperatures.
How to make Crockpot Spinach Artichoke Dip
This super simple slow cooker Spinach Artichoke Dip makes party prep much easier than the more traditional methods of making the cheesy, delicious chip dip. Plus, there are plenty of ways you can make this easy recipe your own — take a look at my suggestions in the FAQs below and get creative!
STEP 1 | Prep the slow cooker and add spinach.
To begin, prep your slow cooker by lightly spraying the bottom and sides with cooking spray. That way, your dip does not make a mess in the crock pot.
Then, add all the fresh spinach leaves to the slow cooker. You’ll want to tear the larger leaves in half as you go so it is all bite-sized.
STEP 2 | Add cream cheese and artichoke hearts.
Drain the jar of artichoke hearts in a strainer and roughly chop them into smaller pieces.
Also, slicing the cream cheese into cubes makes it melt faster and easier. Add these two to the slow cooker right on top of the spinach.
STEP 3 | Mix in the remaining ingredients and cook on low.
Then, toss in the shredded mozzarella, sour cream, onion, garlic, and parmesan cheese. Close the lid and set the slow cooker to low for 2 hours.
- If you only have a mini crock pot at home, no problem! This recipe can be easily halved and prepared in a small slow cooker for a smaller gathering.
STEP 4 | Stir and continue cooking
After 1 hour, remove the lid and give the ingredients a gentle stir. Then, replace the cover and cook for another hour. Stir thoroughly once the dip is done cooking.
Finally, season with the salt, pepper, and red cayenne pepper, and serve!
Serve the dip right in the removable pot, or transfer it to a serving dish immediately and place tortilla chips, crackers, or vegetable sticks for dipping on the buffet.
Frequently asked questions
You absolutely can! However, it’s so quick and easy that I don’t quite know why you would need to.
But if it will save you time, you can complete the recipe in the crock pot and store the dip in an air-tight container in the refrigerator for up to three days.
When it’s time to serve it, place the dip back into the slow cooker and heat it until it’s warmed all the way through.
You can make spinach artichoke dip in the oven or on the stovetop. In fact, these methods are the more traditional ways to make the dip. However, I cannot say if this particular recipe would perfectly translate to the oven or stovetop — only because I have not yet attempted it.
If you are interested in the stovetop alternative, check out my 5-ingredient spinach artichoke dip using this method.
There are several ways to change up this simple recipe to make it your own. Here are some ideas to get you started:
1. Add cooked chicken, steak, beef, pulled pork, or shrimp once the spinach artichoke dip is finished.
2. Toss in a dash of Dijon mustard for a kick of flavor, or include red pepper flakes for some heat.
3. Use a different cheese or a combination of all your favorites.
4. Add kale leaves or replace the spinach with them.
Perhaps one of the best things about this versatile Spinach Artichoke Dip recipe is that so many different foods can be dipped into it. Tortilla chips are a classic to dip into creamy spinach and artichoke. Slices of bread, veggies, crackers, and potato chips also work well.
Craving more fan-favorite dips? Try these!
Slow Cooker Spinach Artichoke Dip
- cooking spray
- 1 16-oz. pkg. fresh baby spinach leaves
- 2 12-oz. jar artichoke hearts drained
- 2 8-oz. pkg. cream cheese
- 2 cups shredded mozzarella cheese
- 2 cups sour cream
- 1/3 cup white onion diced
- 4 cloves garlic minced
- 1 cup shredded Parmesan cheese
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red cayenne pepper
- Lightly spray the bottom and sides of the slow cooker crock with cooking spray. Add all the spinach, tearing the larger leaves as you go, to the slow cooker.
- Drain the artichoke hearts and roughly chop and cut the cream cheese into cubes, then add to the slow cooker on top of the spinach.
- Next, add the mozzarella, sour cream, onion, garlic, and Parmesan cheese. Cover with the lid and set the slow cooker to LOW for 2 hours.
- After 1 hour, remove the lid and give the ingredients a stir. Replace the lid and cook another hour. Stir and season with the salt, pepper, and red cayenne pepper.
- Serve immediately with tortilla chips, crackers, or vegetable sticks.
- Add cooked chicken, steak, beef, pulled pork, or shrimp once the spinach artichoke dip is finished.
- Toss in a dash of Dijon mustard for a kick of flavor, or include red pepper flakes for some heat.
- Use a different cheese or a combination of all your favorites.
- Add kale leaves or replace the spinach with them.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.