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Creamy Crockpot Spinach Artichoke Dip - Warm, Cheesy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Chop the artichokes. Drain well and chop into small pieces for easy scooping and even distribution.
  3. Combine the base. In your crockpot, add cream cheese, sour cream, and mayonnaise. Stir or mash with a spatula until mostly smooth.
  4. Add the flavor builders. Mix in garlic, salt, pepper, red pepper flakes (if using), and lemon juice or zest.
  5. Fold in the vegetables and cheese. Add spinach, artichokes, mozzarella, and Parmesan. Stir until everything is evenly combined.
  6. 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.
  7. 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.
  8. Serve warm. Switch the crockpot to Warm for serving. Stir occasionally to keep it creamy. Offer a mix of crunchy and fresh dippers.