Spinach Artichoke Dip Crockpot
Warm, creamy, and packed with bold flavor, spinach artichoke dip made in the crockpot is one of the easiest ways to serve a crowd without standing over the stove. Slow cooking allows the cheeses to melt gently while the spinach and artichokes blend into a smooth, rich dip. It’s perfect for game day, family gatherings, or anytime you want a hands-off appetizer that stays warm for hours and tastes freshly made with every scoop.
Ingredients List
For the Dip:
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 14 oz canned artichoke hearts, drained and finely chopped
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup mayonnaise
- 1 ½ cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 3 cloves garlic, finely minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: pinch of red pepper flakes for mild heat
Step-by-Step Instructions
- Prep the Spinach Properly
Thaw the frozen spinach fully, then squeeze out as much water as possible using clean hands or a kitchen towel. Removing moisture is key to keeping the dip thick and creamy instead of watery. - Chop the Artichokes
Drain the artichoke hearts well and chop them into small pieces. Smaller pieces spread evenly through the dip and make scooping easier. - Add Ingredients to Crockpot
Place cream cheese cubes in the bottom of the crockpot. Add sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, black pepper, spinach, and artichokes on top. - Stir Lightly Before Cooking
Gently mix everything so the ingredients are evenly distributed, but do not worry if cream cheese is still in chunks. It will melt as it heats. - Slow Cook Until Smooth
Cover and cook on low for 2 to 2½ hours or on high for about 1 to 1½ hours, stirring every 30 minutes. Stirring helps the cheeses melt evenly and prevents sticking on the edges. - Final Stir and Taste
Once fully melted and creamy, stir well until smooth. Taste and adjust salt or pepper if needed. Add red pepper flakes if you want a little heat. - Keep Warm for Serving
Switch the crockpot to the warm setting to keep the dip at the perfect serving temperature during your event.
How to Serve
Spinach artichoke dip is best served hot and creamy straight from the crockpot. Offer sturdy dippers like tortilla chips, pita chips, toasted baguette slices, or crackers that can handle thick dips. For a lighter option, serve with fresh vegetables such as carrot sticks, celery, bell pepper strips, or cucumber rounds. If serving at a party, place the crockpot near the snack table with a ladle or large spoon so guests can serve themselves easily.
Storage Instructions
Allow leftover dip to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm gently in the microwave in short intervals, stirring often, or return it to the crockpot on low heat until hot again. Add a tablespoon or two of milk or cream while reheating if the dip becomes too thick.
Helpful Tips
For the creamiest texture, always soften the cream cheese before adding it to the crockpot so it melts faster and blends smoothly. Squeezing all moisture from the spinach is essential to prevent a thin dip. Stir regularly during cooking to avoid hot spots around the edges of the slow cooker. If your dip becomes too thick while sitting on warm, stir in a small splash of milk or cream to loosen it without changing the flavor.
Variations
- Extra Cheesy: Add ½ cup shredded Monterey Jack or white cheddar for more depth.
- Chicken Spinach Artichoke Dip: Stir in 1 cup cooked, finely chopped chicken for a heartier dip.
- Lighter Version: Use light cream cheese, light sour cream, and reduced-fat mozzarella.
- Spicy Version: Add diced jalapeños or extra red pepper flakes for more heat.
- Garlic Lover’s Version: Increase garlic to 5 cloves for a stronger savory taste.
Nutrition Facts (Approximate per ½ Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 360 mg |
Values are estimates and may vary based on specific ingredients used.
FAQs
Can I use fresh spinach instead of frozen?
Yes. Use about 5 cups of fresh spinach, sauté it first until wilted, then chop and squeeze out excess moisture before adding to the crockpot.
Can I prepare this dip ahead of time?
Yes. You can mix all ingredients and refrigerate them up to 24 hours in advance. When ready to serve, transfer to the crockpot and cook as directed.
Why is my dip watery?
This usually happens when spinach or artichokes are not drained well. Always remove as much liquid as possible before adding them to the slow cooker.
Can I freeze spinach artichoke dip?
Freezing is not recommended because dairy-based dips can separate and become grainy after thawing.
What size crockpot should I use?
A 3- to 4-quart crockpot works best for this recipe, allowing enough space for stirring without spilling.
Conclusion
This spinach artichoke dip crockpot recipe delivers rich flavor with almost no effort, making it perfect for entertaining or casual snacking. With simple ingredients, steady heat, and easy serving, it’s a dependable appetizer that always disappears fast. Try it at your next gathering, adjust the flavors to match your taste, and enjoy a warm, creamy dip that keeps everyone coming back for another scoop.
