Crockpot Spinach and Artichoke Dip
This Crockpot Spinach and Artichoke Dip is such a crowd-pleasing appetizer. Warm, gooey, and perfect for serving with all your favorite dippers, it’s sure to become your go-to recipe for your next party or holiday get together!
For more Easy Appetizer Recipes, be sure to check out my Cream Cheese Stuffed Peppers, Chili Cheese Fries, and Copycat Chipotle Guacamole.
This Spinach and Artichoke dip has been one of my favorite appetizers for many years. This recipe was actually one of the very first ones to hit my blog back in the winter of 2014, and it has made many appearances on game days and at holidays parties since then.
I love it because it’s such an easy appetizer recipe and truly makes for the perfect party food. It’s full of simple ingredients and requires very little hands-on time. Plus, I’m a big fan of any warm dip served up with chips or veggies, and this one fits the bill every time!
If you’ve ever made the original recipe, then you know that it was made in the oven, which you can still do! I’ve kept the the instructions for that in the recipe card.
However, in more recent years, I’ve converted the recipe into a crock pot spinach artichoke dip. This helps when making it for parties where you need to transport it back and forth, and also helps to open up more oven space during the busy holiday season.
So, if you need an easy spinach dip recipe for football season, your next christmas party, the super bowl, new years eve, or anything in between, this Crockpot Spinach Artichoke Dip is the perfect choice!
Ingredients for Crockpot Spinach and Artichoke Dip
- Frozen spinach – you’ll need two 10-ounce packages of frozen chopped spinach. I have never tried this with fresh spinach, but I do think it would work if you wanted to go that route.
- Jarred artichoke hearts – two large jars, drained. Don’t buy the marinated kind for this recipe; you don’t need the extra spices for this recipe.
- Onion – about one small yellow onion, finely diced.
- Garlic – 3-4 cloves minced.
- Sour cream – you could also use plain Greek yogurt for a lighter option.
- Mayonnaise – gives so much creamy flavor to the dip.
- Cheese – you will use a blend of grated parmesan cheese and shredded mozzarella cheese for ultimate gooiness!
How to Make Crockpot Spinach and Artichoke Dip – Step by Step
Spray the inside of your crockpot bowl with nonstick cooking spray or line with a disposable slow cooker liner. Combine the thawed/drained spinach, artichoke hearts, onion, garlic, sour cream, mayonnaise, and grated parmesan in the prepared crockpot and mix well.
Cook over low heat for 2-3 hours or high heat for 1 1/2 hours, giving it a good stir about halfway through the cooking time. When about 20 minutes of cook time remains, sprinkle the mozzarella cheese on top and replace the lid. Switch to the warm setting and allow the cheese to melt before serving with tortilla chips, veggie sticks, etc.
Serving Suggestions
I love to serve this with a variety of dippers. Some of our favorites include:
- Tortilla chips
- Pita chips
- Bagel chips
- Pretzels (I like pretzel rods or waffle style pretzels)
- Veggie sticks like carrots, celery, sweet peppers, or broccoli
*Pro tip: If you have leftover spinach artichoke dip, spread it on top of thinly sliced chicken breasts and bake for 15-20 minutes in a 400 degree Fahrenheit oven. So so good!
Tips and Notes
- Make sure to fully drain/squeeze any excess moisture from your frozen spinach. This will help keep your dip from becoming watery while cooking and from diluting any of that delicious flavor.
- What size crockpot to use: I make this recipe as written in my 6 quart crock pot. You could also cut the recipe in half and prepare it in a mini “dip style” crockpot, which is about 2 quarts.
- For a lightened up version, use low fat sour cream or plain Greek yogurt, light mayonnaise, and half of the mozzarella cheese. It still tastes delicious but is a little lighter on calories made this way (which I do a lot!)
- Oven instructions: Grease a large baking dish (about 13×9 inches.) Combine all ingredients and spread into the prepared dish. Bake for 20-25 minutes in a 375 degree Fahrenheit oven until edges are golden and cheese is melted.
- Store any leftover dip in an airtight container in the fridge for up to four days.
More Delicious Crockpot Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Crockpot Spinach and Artichoke Dip
Ingredients
- 2 (12 ounce) jars artichoke hearts packed in water, drained and chopped
- 2 (10 ounce) packages frozen spinach, thawed and squeezed of water
- 1 small onion, diced small
- 3-4 cloves garlic, minced
- 1 cup sour cream
- 1 cup mayonnaise
- 3/4 cup grated Parmigiano Reggiano cheese
- 1 1/2 cups shredded mozzarella cheese
- salt and fresh pepper to taste
Instructions
- Spray the inside of your crockpot bowl with nonstick cooking spray or line with a disposable slow cooker liner. Combine the thawed/drained spinach, artichoke hearts, onion, garlic, sour cream, mayonnaise, and grated parmesan in the prepared crockpot and mix well.
- Cook over low heat for 2-3 hours or high heat for 1 1/2 hours, giving it a good stir about halfway through the cooking time. When about 20 minutes of cooking time remains, sprinkle the mozzarella cheese on top and replace the lid. Switch to the warm setting and allow the cheese to melt before serving with tortilla chips, veggie sticks, etc.
Notes
- Make sure to fully drain/squeeze any excess moisture from your frozen spinach. This will help keep your dip from becoming watery while cooking and from diluting any of that delicious flavor.
- What size crockpot to use: I make this recipe as written in my 6 quart crock pot. You could also cut the recipe in half and prepare it in a mini “dip style” crockpot, which is about 2 quarts.
- For a lightened up version, use low fat sour cream or plain Greek yogurt, light mayonnaise, and half of the mozzarella cheese. It still tastes delicious but is a little lighter on calories made this way (which I do a lot!)
- Oven instructions: Grease a large baking dish (about 13×9 inches.) Combine all ingredients and spread into the prepared dish. Bake for 20-25 minutes in a 375 degree Fahrenheit oven until edges are golden and cheese is melted.
- Store any leftover dip in an airtight container in the fridge for up to four days.
Oh my goodness. My favorite dip! I can’t stop eating this. So easy to throw together and so yummy. I could eat it with a spoon (no chips needed). 😉
This Spinach and Atichoke dip was so delicious with all the cheese , mayo and sourcream it it and it was quite easy to make as well.
This spinach and artichoke dip turned out perfectly! It’s so easy to make in the crockpot, and the flavors blend together really well. It was a huge hit at my last get-together!
I fell in love with Spinach artichoke dip on a visit to California years ago and have been looking for a good recipe since. This one fits the bill perfectly and the crockpot makes it even easier!
This was definitely a crowd pleaser! Everyone loved this, including myself. Such a fantastic recipe!
I’ve been looking for a good spinach and artichoke dip recipe! This one looks so yummy!
Thanks for linking up at Gingham & Roses!
Hope to see you back next week!
Tenns @ New Mama Diaries
It’s one of my faves. Thanks so much! 🙂
I am a huge fan of spinach-artichoke dip and I like that yours is a slimed down version. I usually add some diced red pepper over the top. Its a pretty garnish and it tastes great combined with the dip.
Oooh, I love the suggestion of red pepper! I’m going to add that next time. Thanks so much for coming by, Rachel!:)
Aaaw, love these precious pics of your lil ones, they are adorable! Spinach/artichoke dip is one of my favorites and I love that you made it skinny – looks incredible Ashlyn 🙂
Thanks girl! I love spinach and artichoke dip, too. I definitely needed a skinny version! 🙂
Awh, your little guys are so precious! I love your skinny version of this classic dip, it looks awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Come Back Soon!
Miz Helen
It is nice to have a skinny version that is still tasty! 🙂
Awww how precious little one sleeping in her chair. Makes my heart melt. The dip looks so yummy!
Thanks Heather. She’s my little precious babe. 🙂
I love spinach artichoke dip, but this skinny version may mean I can have more of it…that’s good news. I love that idea, so thanks for sharing!
I think that’s the best part; not feeling guilty about eating more! Thanks for stopping by Jodee!
This looks amazing. Love spinach artichoke dip so this is a definite must try for me. Just pinned it! Visiting from the Weekend Blog Party!
Thanks Michelle! I’m a spinach and artichoke dip lover, too, and this one is the bomb! 🙂