It is so easy to make this crave-worthy dip, it will be your new go-to for any event! Crockpot Spinach Artichoke Dip can be whipped up in minutes and then cooked in a slow cooker until hot and bubbly and ready to serve with chips.
Crockpot Spinach Artichoke Dip
If you need a hot dip for game day, a holiday gathering, movie night, or any party, Crockpot Spinach Artichoke Dip is just right! It takes 5 minutes to mix up the ingredients and then a few hours to heat in a Crockpot. We also have a delicious baked spinach and artichoke dip version.
We love appetizer and snack recipes! Here are some of our favorites: Soft Pretzel Bites | Crack Chicken Pinwheels | Alabama Fire Crackers | Homemade Salsa | Air Fryer Pasta Chips | Philly Cheesesteak Dip
The Ingredients
Here’s what you’ll need to make Crockpot Spinach Artichoke Dip (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Frozen spinach – thaw the spinach and drain it well before using.
Parmesan cheese – be sure to use freshly grated parmesan cheese.
Jar artichoke hearts – drain the artichoke hearts before adding to the dip.
Garlic – fresh minced garlic is best for this recipe.
Sour cream – we used full-fat sour cream, but reduced-fat should work as well.
Cream cheese – regular cream cheese is great for this recipe, but reduced-fat is also a good choice.
Mayonnaise – use any brand of mayonnaise that you enjoy.
How to Make Crockpot Spinach Artichoke Dip
Place the thawed spinach in a colander and squeeze out as much liquid as possible (or place the spinach in a clean kitchen towel and squeeze the liquid out).
In a medium slow cooker, combine all ingredients. Note: the cream cheese may not easily completely mix in, and that is ok because it will eventually melt into the dip.
Cover the slow cooker with the lid and cook on low heat for 3 hours, stirring at least once an hour, until the dip is hot.
What to Serve with Spinach Artichoke Dip
Tortilla chips
Kettle cooked potato chips
Slices of a French baguette
Cubes of bread
Sliced carrots and celery
How to Store Leftover Dip
Keep the leftover dip in an airtight food storage container. Refrigerate for up to five days. Reheat in the microwave, stirring often, until hot.
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Crockpot Spinach Artichoke Dip
Ingredients
- 10 ounces frozen spinach thawed
- 1 cup freshly grated parmesan cheese
- 12 ounce jar artichoke hearts drained
- 2 cloves garlic peeled and minced
- 2/3 cup sour cream
- 8 ounce cream cheese softened
- 1/3 cup mayonnaise
Instructions
- Place the thawed spinach in a colander and squeeze out as much liquid as possible (or place the spinach in a clean kitchen towel and squeeze the liquid out).
- In a medium slow cooker, combine all ingredients. Note: the cream cheese may not easily completely mix in, and that is ok because it will eventually melt into the dip.
- Cover the slow cooker with the lid and cook on low heat for 3 hours, stirring at least once an hour, until the dip is hot.
- Serve hot with chips for dipping.
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