Crockpot Spinach Artichoke Dip
Why We Love This Retro Recipe
Honestly, you can’t NOT love this Crockpot Spinach Artichoke Dip!
Here we have a true dump-and-stir party recipe that makes a large batch of creamy, dreamy spinach artichoke dip. Perfect to scoop with chips or your favorite dippers!
And this artichoke dip is seriously as easy as it gets to make: Use store-bought minced garlic, onion powder, and frozen chopped spinach so that no chopping is required to make this recipe. Plus, cleanup is a breeze since no additional bowls or knives are required.
Ingredients You Need
- Cream cheese – softened
- Canned artichoke hearts – quartered in brine
- Frozen chopped spinach – thawed and drained
- Sour cream – light or full fat
- Mozzarella cheese – shredded
- Parmesan cheese – shredded
- Milk – omit for an extra thick dip
- Garlic – minced
- Seasonings – onion powder, crushed red pepper, salt and pepper
How to Make Slow Cooker Spinach Artichoke Dip
First, set out a large 6-quart slow cooker. Turn on low heat.
Drain the cans of artichoke hearts. Use your fingers to break the artichoke hearts apart into pieces. Then drain the thawed chopped spinach, squeezing by hand to omit as much water as possible.
Place the cream cheese, artichoke pieces, sour cream, mozzarella cheese, Parmesan cheese, and milk into the crock.
Then add the drained spinach, garlic, onion powder, crushed red pepper, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper.
Stir well to mix, then spread out in an even later.
Pro Tip: Use a damp paper towel to wipe the edges of the crockpot, so the dip residue doesn’t burn on the sides.
Get the Complete (Printable) Crockpot Spinach and Artichoke Dip Recipe Below. Enjoy!
Cover the crockpot and cook on low heat for 2 to 4 hours until hot and molten.
Then turn on warm and uncover when ready to serve.
How to Make Artichoke Dip in Oven or Instant Pot
No slow cooker? No problem!
This recipe is also easy to make in the oven. Combine the ingredients in a large bowl, then spread evenly in a 9 x 13 inch dish. Bake the dip at 350°F, uncovered, for 20 to 25 minutes.
Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
You can enjoy artichoke and spinach dip warm or cold. (I prefer warm, but hey that’s just me.)
Serve spinach artichoke dip with your favorite dippers! Classic options include tortilla chips, crackers, or pieces of toasted baguette. It’s also delicious with pieces of fresh carrot or bell peppers for a “lighter” snack!
Also consider spreading it on sandwiches or in wraps, or even as a burger topping. Stuff it in chicken breasts and bake, or spread over pizza and flatbreads! I’d love to hear your suggestions in the comments section. :)
Frequently Asked Questions
How do I make a super thick artichoke spinach dip?
Omit the milk in the recipe for a thicker dip that really lets the cream cheese flavor shine.
Why is my spinach dip too think?
You likely have used not quite enough milk, or let the dip cook in the crockpot for a bit too long. To help thin it out, stir in a splash more milk while the slow cooker is still turned on low heat.
Is spinach artichoke dip good for you?
Although spinach is a very healthy veggie packed with nutrients, artichoke dip is not considered “healthy food.” The cheeses, sour cream, and milk add a lot of tastiness… plus fat and calories. So this is a terrific occasional party treat.
How long does spinach artichoke dip last in fridge?
Transfer the cooled dip to an airtight container and keep in the fridge for up to 3-5 days. Reheat in a microwave in short 20-second bursts at 50% powder. Stir between intervals of heating.
Looking for More Fantastic Retro Recipes? Be Sure to Also Try:
- Supreme Pizza Dip
- Smoked Cheese Spread with Sour Cream
- Hot Onion Dip with Fried Onions
- Stovetop Jalapeno Popper Dip
- Retro Taco Pizza (Layered Taco Dip)
Crockpot Spinach Artichoke Dip Recipe (No-Chopping Required!)
- 16 ounces cream cheese softened
- 27 ounces canned artichoke hearts
- 18-20 ounces frozen chopped spinach thawed and drained
- 16 ounces sour cream light or full fat
- 2 cups shredded mozzarella
- 1 ½ cups parmesan cheese
- 1 ½ cups milk
- 2 tablespoons minced garlic or 1 ½ tsp garlic powder
- 1 ½ teaspoons onion powder
- ½ -1 teaspoon crushed red pepper
- Salt and pepper
- Set out a large 6-quart slow cooker. Turn on low heat. Drain the cans of artichoke hearts. Use your fingers to break the artichoke hearts apart into pieces. Then drain the thawed chopped spinach, squeezing by hand to omit as much water as possible.
- Place the cream cheese, artichoke pieces, drained spinach, sour cream, mozzarella cheese, Parmesan cheese, milk, garlic, onion powder, crushed red pepper, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper into the crock. Stir well to mix, then spread out in an even later. Use a damp paper towel to wipe the edges of the crockpot, so the dip residue doesn’t burn on the sides.
- Cover the crockpot and cook on low heat for 2 to 4 hours until hot and molten. Then turn on warm and uncover when ready to serve.
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