This crockpot spinach artichoke dip is just perfect for entertaining. Simply mix all of the ingredients together, add to the crockpot, and allow to simmer away for 2 hours. You will be left with a delicious dip that people will be raving about every single time you serve it. Amazing when served with veggie sticks, tortilla chips, or crunchy bread.
If you love a good cheesy dip you should check out this Whipped Feta Dip next. Perfect for entertaining, and so easy to make.
Crockpot Spinach Artichoke Dip
I absolutely love this spinach artichoke dip.
It is so creamy, moreish, and easy to bring together.
I think artichokes must be one of the most underrated ingredients around, they really do add so much flavor to any recipe they are added to.
You are going to need:
- fresh baby spinach: you can also use frozen spinach instead if preferred, however you will have to allow it to thaw and then sauté it lightly to remove any excess moisture (see recipe notes);
- jarred artichoke hearts: these can be found in the same section as the olives and semi-dried tomatoes in the grocery store. They will come in an oil which you will want to drain before using;
- parmesan cheese: we are going to want this cheese to be grated. I recommend grating the cheese yourself, as the pre-grated cheese can have a grainy consistency, but you do you;
- cream cheese: this will need to be softened, so either leave it out of the fridge at room temperature for about an hour before using, or pop it into a microwave safe bowl and microwave for about 20 seconds;
- sour cream: I always use full-fat, as I do with all dairy products, but use light versions if that is your preference. This can also be substituted for some Greek yogurt if preferred;
- shredded mozzarella cheese: either grate it yourself, or buy it pre-grated, but please note that the pre-grated version can sometimes have a grainy texture once melted;
- garlic: you can use fresh garlic, prepared garlic or garlic powder depending on preference;
- freshly cracked black pepper;
- ground paprika;
- few dashes of hot sauce: I use sriracha as that is what I always have on hand, but use your favorite hot sauce. This can also be left out if you prefer.
You will also need tortilla chips, veggie sticks, or crusty bread for serving.
TIP: save the oil that you drain from the artichokes, and use it for your next salad dressing.
Don't worry, this is a doozy to put together.
We are going to add all of the ingredients to a large bowl, give everything a good stir, add to the bowl of the crockpot, and slow cook on low for 2 hours.
You may want to add some cooking spray or a slow cooker liner to make clean-up time a little easier.
Once this is done, it is time to serve.
I like to add my completed crock pot spinach artichoke dip to a broiler friendly (grill friendly) bowl or saucepan, and pop under the broiler/grill for a minute or two to get a nice bit of brown bubble on top. This is purely for aesthetics, and is not necessary.
Serve in a nice bowl with some crunchy bread, tortilla chips, and veggie sticks, and you are good to go.
TIP: for something a little bit fancy, why not serve the dip in a hollowed-out cob loaf. This is great served as a centerpiece when entertaining. Serve the insides of the cob in a bowl beside the bread bowl for easy dipping.
If you plan on serving up to guests (hello game day or potlucks) then keep the crockpot on a warm setting so your dip stays nice and warm and gooey.
Baking In The Oven
If you prefer to bake this in the oven that is an easy change.
Simply saute the baby spinach in about 1 tablespoon of water first, and squeeze out any excess water as discussed further in this post.
Then continue with the prep of the spinach artichoke mixture.
Add to an 8x8 inch baking dish or saucepan, pop into a preheated oven and bake for 15-20 minutes, until you have a creamy dip with melty cheese on top.
Storing, Freezing and Making Ahead
This artichoke dip can easily be made ahead of time.
Simply mix all of the ingredients for the dip together, up to one day ahead, and keep them stored in an airtight container in the fridge.
Once you are ready to use, bring the dip mixture to room temperature before popping it into the slow cooker, or oven for baking.
This dip can be eaten hot or cold.
Leftovers can be stored in an airtight container in the fridge for about 3 days after being cooked.
Please note: some brands of sour cream do not do well in the freezer. If your dip seems to have separated, use a whisk to whisk everything together again and you should be all good.
Freezing Unbaked Spinach Artichoke Dip
If you like to be prepared ahead of time, this is a great dip for freezing.
Add the dip to a freezer-safe container or Ziploc bag, make sure to remove any air from the container, and freeze for up to 3 months.
Allow thawing in the fridge overnight before transferring to an oven-safe dish, or the bowl of the slow cooker and cooking.
Freezing Baked Spinach Artichoke Dip
If your dip has already been baked it can still be frozen.
Allow it to cool completely before transferring to a freezer-safe dish and freezing for about 2-3 months.
Tip: Freeze in small portions so you can just pull out what you need. Allow to thaw, reheat and serve when needed.
Tips, Tricks and Substitutions
This dip will come together a lot easier if all of the ingredients have been brought to room temperature before assembling.
This makes it a lot easier to mix everything together.
Want to make this even easier?
Tip: Add all of the ingredients to a stand mixer to mix together.
Using a stand mixer will ensure everything is well combined and requires less effort on your behalf.
Using Frozen Spinach
I tend to use fresh baby spinach for this recipe, but frozen spinach can also be used.
Be sure to remove the excess liquid from the frozen spinach if that is what you are using.
You can do this in two ways:
- Thaw the frozen spinach. Once it is thawed, use a clean kitchen towel to squeeze out the excess water.
- Thaw the frozen spinach. Once it is thawed, use your hands, or push against a fine mesh sieve, and remove all fot he excess water.
If you can't get your hands on artichokes, or if you feel like adding some extra veggies then you can easily add some chopped bell peppers.
How To Use Leftover Spinach Artichoke Dip
I love to serve this dip with some crunchy bread, tortilla chips, my favorite crackers, and veggie sticks.
Leftover spinach and artichoke dip can be used in so many ways as well:
- use it as a spread in a wrap, bagel or a sandwich before adding salad ingredients;
- mix it through some cooked chicken and pasta for a creamy chicken spinach and artichoke dish;
- put it on top of some chicken breasts, or stuffed inside some chicken breasts, and bake until cooked;
- use to make quesadillas;
- use as a base on your next pizza, either by itself, and then topped with ingredients of choice, or mixed with a tomato based pizza sauce and then topped with ingredients of choice;
- add to the middle of an omelette before flipping;
- add to a quiche;
- wrap in phyllo/filo pastry, bake, and make little phyllo bundles (for tips of make phyllo bundles use this Feta and Pumpkin Phyllo (Filo) Savory Hand Pies recipe);
If you have any other ideas for leftovers please leave a note in the comments and share with us.
Frequently Asked Questions
Simply add cooled baked/slow-cooked dip to a freezer-safe container and freeze for about 2-3 months.
Sometimes sour cream can separate when frozen. If this happens simply whisk the dip to bring all of the ingredients back together and then reheat.
Combine all of the ingredients for the dip, and store in the fridge for up to 1 day before baking or cooking in the crockpot.
Be sure to remove all of the excess water from the frozen spinach before using. This can be done by allowing it to thaw completely before squeezing in a clean kitchen towel, or with your hands.
This may happen if you use frozen spinach, and do not remove the excess water before using.
If this happens simply add more cream cheese, and mix well to combine.
This dip can be eaten both hot and cold.
This particular recipe is best served hot straight from the crockpot, but it is delicious served cold with crackers or used as a spread in sandwiches.
Anything crunchy is particularly good with this dip. Crunchy bread, tortilla chips, or pita chips are all favorites.
Fresh crunchy veggie sticks go really well also.
Need More Popular Appetizers?
I got you.
Try these delicious recipes at your next movie night, football game party (super bowl), or holiday party:
- Warm Pesto Chicken and Cheese Dip Recipe
- Golden Turmeric Hummus
- Puff Pastry Caramelized Onion Tart with Feta and Fig Jam (my personal favorite).
Enjoy serving this easy appetizer recipe at your next party.
Crockpot Spinach Artichoke Dip
- 10 oz (250g) fresh spinach
- 15 oz (400g) artichoke hearts drained and chopped
- ½ cup parmesan cheese grated
- 8 oz (250g) cream cheese softened
- ½ cup sour cream
- 1 cup mozzarella cheese grated
- 1 clove garlic minced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon ground paprika
- few dashes of hot sauce
- crunchy bread, pita chips, and veggie sticks for serving
- Combine the spinach, artichoke hearts, parmesan cheese, cream cheese, sour cream, mozzarella cheese, minced garlic, salt, pepper, paprika, and hot sauce into a medium-sized bowl until well combined.
- Pour the mixture into the bowl of a crockpot.
- Heat on low for 2 hours.
- Serve the spinach and artichoke dip with tortilla chips and crusty bread.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.