Creamy Crockpot Spinach Artichoke Dip – Warm, Cheesy, and Crowd-Pleasing
If you’re looking for an easy, comforting appetizer that everyone loves, this creamy crockpot spinach artichoke dip is your answer. It’s rich, cheesy, and perfectly scoopable, with just the right balance of spinach, artichokes, and creamy goodness. The slow cooker does the work, so you can focus on hosting or relaxing.
Serve it warm with chips, bread, or veggies, and watch it disappear fast.
Why This Recipe Works
Creamy Crockpot Spinach Artichoke Dip - Warm, Cheesy, and Crowd-Pleasing
Ingredients
Method
- Prep the spinach. Thaw the frozen spinach and squeeze out as much water as possible using a clean towel or paper towels. Dry spinach prevents a watery dip.
- Chop the artichokes. Drain well and chop into small pieces for easy scooping and even distribution.
- Combine the base. In your crockpot, add cream cheese, sour cream, and mayonnaise. Stir or mash with a spatula until mostly smooth.
- Add the flavor builders. Mix in garlic, salt, pepper, red pepper flakes (if using), and lemon juice or zest.
- Fold in the vegetables and cheese. Add spinach, artichokes, mozzarella, and Parmesan. Stir until everything is evenly combined.
- Slow cook. Cover and cook on Low for 2–3 hours or High for 1–1.5 hours, stirring once halfway.The dip is ready when hot and uniformly melty.
- Taste and adjust. Add a pinch more salt, a squeeze of lemon, or extra Parmesan if needed. If it’s too thick, stir in a splash of milk.
- Serve warm. Switch the crockpot to Warm for serving. Stir occasionally to keep it creamy.Offer a mix of crunchy and fresh dippers.
This recipe leans on the crockpot for gentle, even heating, which keeps the dip silky instead of greasy or scorched. The mix of cream cheese, sour cream, and a touch of mayonnaise creates a balanced, ultra-creamy base without being heavy. Using frozen spinach and canned artichokes keeps prep quick and consistent in flavor and texture.
A blend of mozzarella and Parmesan adds melty pull and savory bite, while garlic and a little lemon bring freshness that cuts through the richness.
Shopping List
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup mayonnaise (optional but recommended for richness)
- 10 oz frozen chopped spinach, thawed and well-drained
- 14 oz canned artichoke hearts, drained and chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2–3 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- 1 teaspoon lemon juice or zest of 1/2 lemon
- For serving: tortilla chips, sliced baguette, pita chips, celery, carrots, or bell pepper strips
Step-by-Step Instructions
- Prep the spinach. Thaw the frozen spinach and squeeze out as much water as possible using a clean towel or paper towels. Dry spinach prevents a watery dip.
- Chop the artichokes. Drain well and chop into small pieces for easy scooping and even distribution.
- Combine the base. In your crockpot, add cream cheese, sour cream, and mayonnaise. Stir or mash with a spatula until mostly smooth.
- Add the flavor builders. Mix in garlic, salt, pepper, red pepper flakes (if using), and lemon juice or zest.
- Fold in the vegetables and cheese. Add spinach, artichokes, mozzarella, and Parmesan. Stir until everything is evenly combined.
- Slow cook. Cover and cook on Low for 2–3 hours or High for 1–1.5 hours, stirring once halfway.The dip is ready when hot and uniformly melty.
- Taste and adjust. Add a pinch more salt, a squeeze of lemon, or extra Parmesan if needed. If it’s too thick, stir in a splash of milk.
- Serve warm. Switch the crockpot to Warm for serving. Stir occasionally to keep it creamy.Offer a mix of crunchy and fresh dippers.
Keeping It Fresh
Leftovers keep well and reheat beautifully. Let the dip cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on Low in the crockpot, stirring to restore creaminess.
If it thickens in the fridge, a splash of milk or a spoonful of sour cream will bring it back to life.
For make-ahead prep, assemble everything in the crockpot insert, cover, and refrigerate for up to 24 hours. When ready to cook, set the insert into the base and add 15–20 extra minutes to the cooking time.
Health Benefits
- Spinach provides iron, vitamin K, folate, and antioxidants that support bone and heart health.
- Artichokes are high in fiber and prebiotics, which can support digestion and a healthy gut.
- Dairy offers protein and calcium. Using part-skim mozzarella and light sour cream can reduce saturated fat while keeping the dip creamy.
- Customizable nutrition: You can boost protein with Greek yogurt or lighten it with extra spinach and fewer cheeses.
Common Mistakes to Avoid
- Not draining the spinach enough. Excess water leads to a thin, watery dip.Squeeze it thoroughly.
- Overcooking on High. Too much heat can separate the dairy and make the dip greasy. Stick to Low when possible.
- Skipping the stir. Stir once during cooking for even melting and to prevent hot spots.
- Underseasoning. Taste at the end. A pinch of salt or a little lemon can brighten the whole dish.
- Huge artichoke chunks. Large pieces can be tough to scoop.Chop them small for the best texture.
Variations You Can Try
- Lighter version: Use light cream cheese and sour cream, and swap half the mayo with plain Greek yogurt.
- Extra cheesy: Add 1/2 cup shredded fontina or provolone for more stretch and richness.
- Spicy kick: Stir in minced jalapeño, a dash of hot sauce, or more red pepper flakes.
- Bacon lover’s: Fold in 1/2 cup crisp crumbled bacon just before serving.
- Herby twist: Add 1 tablespoon chopped fresh parsley or basil for brightness.
- Dairy-forward swap: Replace part of the mozzarella with pepper jack for a zesty flavor.
- Low-carb focus: Serve with cucumber rounds, bell pepper strips, and celery instead of chips.
FAQ
Can I use fresh spinach instead of frozen?
Yes. Use about 10–12 ounces of fresh spinach, sauté it until wilted, then squeeze out as much liquid as possible and chop. You’ll want the same dry, chopped texture as frozen.
How can I make this dip gluten-free?
The dip itself is naturally gluten-free as written.
Just choose gluten-free dippers like corn tortilla chips, veggie sticks, or gluten-free crackers.
Can I double the recipe?
Absolutely. Use a larger crockpot (5–6 quarts) and increase the cook time slightly, stirring halfway. Keep it on Warm for serving once it’s hot and melty.
What if I don’t have a crockpot?
Mix everything in an oven-safe dish and bake at 350°F (175°C) for 20–25 minutes, stirring once, until hot and bubbly.
Cover loosely with foil if the top browns too quickly.
How do I keep the dip from separating?
Cook on Low, avoid overheating, and stir once during cooking. If it looks oily, a quick stir usually brings it back together. A spoonful of sour cream can smooth it out before serving.
What are the best dippers?
Tortilla chips, pita chips, crostini, pretzel thins, or sliced baguette are great.
For a fresher bite, serve with celery sticks, carrots, cucumbers, or bell peppers.
Can I freeze spinach artichoke dip?
It’s not ideal due to the dairy. The texture can become grainy after thawing. If you must freeze, reheat gently and stir in a little sour cream to revive the creaminess.
In Conclusion
This creamy crockpot spinach artichoke dip is simple to make, easy to love, and perfect for game days, gatherings, or cozy nights in.
With a handful of pantry staples and a set-it-and-forget-it approach, you get a restaurant-quality appetizer that stays warm and delicious for hours. Keep the dippers coming, and don’t be surprised if the crockpot is scraped clean by the end of the night.
