Crockpot Spinach Artichoke Dip

The Easiest, Cheesiest Crockpot Spinach Artichoke Dip You’ll Ever Make

Hey there, friend! Let’s talk about one of life’s greatest simple pleasures: a warm, bubbling, outrageously delicious dip that makes everyone gather around the snack table like moths to a flame. I’m talking about my go-to, never-fail, always-requested Crockpot Spinach Artichoke Dip.

You know the scene. It’s game day, a holiday party, or just a casual Friday night with friends. You want to bring something that feels a little special, a little indulgent, but you absolutely do not want to be stuck in the kitchen while all the fun is happening. You want to be *in* the fun, laughing, chatting, and maybe sneaking the first perfect, cheesy bite.

Well, my friend, this is your golden ticket. This dip is the ultimate culinary wingman. It’s creamy, it’s packed with flavor, and it practically makes itself. We’re tossing everything into the slow cooker and letting it work its low-and-slow magic. No babysitting a pot on the stove, no frantic last-minute mixing—just set it, forget it (well, maybe stir it once or twice for good measure), and watch it become the star of the show. So, grab your favorite crockpot, and let’s make a dip that’s guaranteed to get you a ton of compliments and zero leftovers!

A Dip That Tastes Like a Hug

This dip always takes me right back to my first “grown-up” holiday party I hosted after culinary school. I was so nervous! I spent days planning a complicated menu, trying to impress my friends with fancy techniques and obscure ingredients. My tiny apartment kitchen looked like a tornado had hit it, and I was a stressed-out, flour-dusted mess an hour before guests arrived.

My best friend, Sarah, showed up early, took one look at me, and laughed. She pushed me toward the shower and said, “I’ve got this.” When I emerged, the kitchen was tidier, and my little slow cooker was humming away on the counter. She had thrown together this spinach artichoke dip with what she found in my fridge. The smell of garlic and melting cheese filled the air, and suddenly, the whole apartment felt warm and welcoming. That dip was the first thing to disappear. People hovered around the crockpot, scooping up every last bit with crusty bread, their laughter and chatter filling the room. It wasn’t the fancy canapés that made the party a hit; it was that simple, cheesy, communal dip. It taught me a lesson I carry to this day: the best food isn’t about showing off; it’s about bringing people together. This dip is that feeling in a bowl.

Gathering Your Dip Dream Team

Here’s the beautiful part: you probably have half of this in your kitchen already! This is a no-judgment zone, so feel free to use my notes for swaps and substitutions. Cooking should be fun, not stressful!

• 10 oz frozen chopped spinach, thawed and drained: Our green powerhouse! Frozen is a lifesaver here—it’s pre-chopped and retains its nutrients. The key is to squeeze out every last drop of water you can. I mean, get in there with your hands! A dry spinach means a thick, creamy dip, not a watery one. Pro tip: Thaw it in a colander and then press it with paper towels or a clean kitchen cloth.
• 14 oz can artichoke hearts, drained and chopped: They bring a tangy, slightly sweet, and wonderfully tender texture. I prefer canned artichoke hearts in water (not marinated) for this. Give them a rough chop so you get a lovely chunk of artichoke in every bite.
• 8 oz cream cheese, softened: The creamy foundation. Let it sit on the counter for 30-60 minutes before you start. A soft block blends into the other ingredients seamlessly, while a cold one will leave little lumps (still tasty, but not as smooth).
• 1/2 cup sour cream: This adds a delightful tang and helps create that perfect, dippable consistency. Greek yogurt is a fantastic 1:1 substitute if you prefer!
• 1/4 cup mayonnaise: Don’t be shy! A little mayo adds richness and helps all the flavors meld together beautifully.
• 1 cup shredded mozzarella cheese: Hello, gorgeous, melty cheese pull! I highly recommend shredding your own from a block. Pre-shredded bags are coated with anti-caking agents that can make the sauce a bit grainy. Freshly shredded melts like a dream.
• 1/2 cup grated Parmesan cheese: The flavor booster. This salty, nutty cheese gives the dip its signature depth. Freshly grated Parmigiano-Reggiano is sublime, but the stuff in the green can will work in a pinch!
• 2 cloves garlic, minced: The aromatic soul of the dish. Please, use fresh garlic! That pre-minced stuff in a jar just doesn’t deliver the same bright, pungent kick. If you’re a garlic fiend like me, feel free to add an extra clove.
• Salt and pepper to taste: The classic finishers. I always start with 1/2 tsp of salt and a few cracks of black pepper, then adjust at the end after everything has melted together.

Let’s Get This Party Started: Your Foolproof Steps

Ready for the easiest cooking session of your life? Let’s do this. I’ll walk you through every step with my favorite little chef hacks to ensure dip perfection.

1. Prep Your Veggies. First things first, make sure your spinach is thoroughly drained and squeezed dry. I can’t stress this enough! Then, drain your artichoke hearts and give them a good chop. While you’re at it, mince that fresh garlic. Toss them all into the crockpot. Chef’s Tip: If you have a food processor, you can pulse the drained artichoke hearts and garlic together a few times for a quicker, more uniform chop!
2. Combine the Creamy Base. To the crockpot, add your softened cream cheese, sour cream, and mayonnaise. Now, add in most of your cheeses—reserve about 1/4 cup of the mozzarella and a tablespoon of the Parmesan for a cheesy topping later. Season with salt and pepper. Chef’s Tip: Using a spatula, give everything a preliminary stir right now. It doesn’t have to be perfect, but breaking up the cream cheese a bit will help it melt more evenly.
3. Slow Cooker Magic. Pop the lid on your crockpot and set it to LOW for 2-3 hours. I know, I know, HIGH is tempting, but trust me on this. Low heat prevents the dairy from separating or scorching on the edges, giving you a velvety-smooth dip. Chef’s Tip: If you are truly in a rush, you can cook it on HIGH for 1-1.5 hours, but you’ll need to stir it more frequently to prevent burning.
4. The Occasional Stir. About halfway through the cooking time, give the dip a good stir. You’ll see it starting to transform from a lumpy mixture into a beautiful, homogenous, creamy dream. This is also a great time to taste it and see if it needs more salt or pepper. Chef’s Tip: If you notice the edges are getting too dark or the dip is bubbling aggressively, give it another stir and consider reducing the heat to the “Warm” setting a little early.
5. Cheesy Topping & Serve. Once the dip is hot, bubbly, and completely melted together (about the 2-hour mark), stir it one last time. Sprinkle that reserved mozzarella and Parmesan over the top. Put the lid back on for about 10-15 minutes, just until that cheese on top gets melty and glorious. Then, switch your crockpot to the “Warm” setting and serve it straight from the pot!

How to Serve Your Masterpiece

Presentation is part of the fun! You’ve made this amazing dip, now let’s make it look as good as it tastes. I love setting up a little “dip station” so people can help themselves.

The Vessels (What to Dip):

• The Classic: A sturdy, thick-cut tortilla chip is a perfect vehicle.
• The Carb-Lover’s Dream: Slices of a warm, crusty baguette, toasted pita chips, or even soft pretzel bites.
• The Healthy-ish Crunch: Fresh veggie sticks are fantastic for cutting through the richness. My go-tos are bell pepper strips, carrot chips, cucumber rounds, and crisp celery.
• The Wild Card: Have you ever tried it with crispy bacon strips or pepperoni slices? Life-changing.

The Setup: Place the crockpot right in the middle of the action (on a trivet to protect your table!). Pile your chosen dippers artfully around it in bowls. I like to add a small spoon for serving and maybe a little extra sprinkle of parsley on top for a pop of color. It’s inviting, interactive, and oh-so-satisfying.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic, feel free to get creative! This recipe is a wonderful canvas. Here are a few of my favorite ways to mix it up.

• Spicy “Buffalo” Style: Stir in 1/3 cup of your favorite Buffalo sauce along with the other ingredients. For the full effect, use 1 cup of shredded cooked chicken (rotisserie chicken is perfect here) and swap the mozzarella for a blue cheese or Gorgonzola crumble. It’s a whole new dip!
• Extra Smoky & Savory: Add 1/2 cup of cooked and crumbled bacon and a teaspoon of smoked paprika. The smokiness pairs incredibly well with the artichokes and cheese.
• Jalapeño Popper Dip: Add 1-2 finely chopped jalapeños (seeds removed for less heat, kept for more!) and swap the Parmesan for 1/2 cup of shredded sharp cheddar cheese. You get all the flavor of jalapeño poppers with none of the fuss.
• Lighter Version: You can absolutely lighten this up without sacrificing flavor! Use Neufchâtel cheese (the 1/3 less fat cream cheese), light sour cream, and light mayonnaise. It still tastes incredibly indulgent.
• From the Oven: No slow cooker? No problem! Mix everything together (don’t reserve cheese for topping), spread it into an 8×8 baking dish, and bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden on top.

Chef Emily’s Kitchen Confidential

This recipe has been my trusty sidekick for years, and it’s evolved in the best ways. I once, in a pre-party panic, accidentally used marinated artichokes. The result? A surprisingly herby, zesty dip that everyone loved! It just goes to show that sometimes the “mistakes” are happy accidents.

I’ve also learned that this dip has magical powers beyond party appetizers. Leftovers (if you’re lucky enough to have any) are incredible the next day. I’ve spread it on toasted bread for a killer grilled cheese, tossed it with hot pasta for a super-quick dinner, and even used it as a filling for stuffed chicken breasts. It’s the gift that keeps on giving!

Your Dip Questions, Answered!

Over the years, I’ve gotten a lot of questions about this dip. Here are the answers to the most common ones!

Q: My dip turned out a bit watery. What happened?
A: The number one culprit is almost always the spinach. Frozen spinach holds a ton of water, and if it’s not squeezed out thoroughly, that water will release into your dip. Next time, really go to town squeezing it in a colander or with a clean kitchen towel. If it’s already watery, you can stir in a tablespoon of extra Parmesan cheese to help thicken it up.

Q: Can I make this dip ahead of time?
A: Absolutely! You have two great options. 1) Refrigerate: Mix all the ingredients in the crockpot insert, cover, and refrigerate for up to 24 hours. When you’re ready, just put the cold insert into the slow cooker base and cook, adding an extra 30 minutes or so to the time. 2) Freeze: Combine everything and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before cooking as directed.

Q: Why is my cream cheese still chunky?
A: This usually means it wasn’t soft enough to begin with. To fix it, just switch to the “Warm” setting and stir vigorously every 10 minutes until the lumps melt in. For next time, remember to take the cream cheese out of the fridge at least an hour before you start.

Q: My slow cooker is large. Should I double the recipe?
A: Yes! This recipe doubles beautifully. Just use a standard 4-6 quart slow cooker and keep the cooking time the same. A larger batch might take a little longer to heat through, so just check it at the 2-hour mark and give it more time if needed.

Print

A Quick Peek at the Good Stuff

I’m all about balance! This dip is a celebration food, and it’s meant to be enjoyed as part of a fun gathering. Here’s a general nutritional breakdown per serving (assuming about 10 servings per batch). Remember, these are estimates and can vary based on the specific brands and ingredients you use.

Approximate Nutrition per Serving:
Calories: 180 | Protein: 6g | Carbohydrates: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 320mg | Fiber: 1g | Sugar: 2g

To lighten it up, check out the “Lighter Version” in the variations section. And pairing it with fresh vegetable dippers is a great way to add nutrients and fiber to your snack!

Your New Go-To Party Hero

And there you have it! Your guide to the most effortlessly impressive, soul-warming, crowd-feeding dip in the universe. This Crockpot Spinach Artichoke Dip is more than just a recipe; it’s a tool for creating memories. It’s the dip that lets you be a part of the party, the one that makes your home smell incredible, and the one that will have people asking you for the recipe every single time.

I hope you and your loved ones enjoy this recipe as much as me and my friends do. It truly is made with love. Now, I’d love to hear from you! Did you add a fun twist? What’s your favorite thing to dip in it? Share your stories and photos with me over on Instagram by tagging @TastyChow!

Now, go forth and dip!
— Emily 🧀✨