Creamy and delicious, crockpot spinach artichoke dip is so easy to make, great with a variety of dippers, and always a hit at parties. It can be baked in the oven if you prefer. 

Chip being pulled up from a dish of spinach dip.

With three kinds of cheese all melted together in a gooey, cheesy dip, this spinach artichoke dip is sure to please. Perfect with almost any kind of dipper, it’s a great appetizer recipe that’s easy to make. Fix and forget it until you’re ready to party.

Who would think that lowly spinach would be included in so many appetizer recipes? I love this Mexican Spinach Dip recipe and good old spinach balls always seem to disappear quickly. Easy Spinach Artichoke Phyllo Bites are a hit, and Stovetop Spinach Dip with Sun-Dried Tomatoes is yummy. I love the sun-dried tomatoes in that one, they add so much flavor. Kale and spinach dip bites only have five ingredients. They look like cute little individual bread bowls with spinach dip inside. And this easy Skinny Spinach Dip is a slimmed down version of the popular deli spinach dip. 

Whew, that’s a lot of spinach! Popeye would be proud. 

Overhead view of spinach artichoke dip in a white slow cooker.

About this recipe

You’ll love that this crockpot spinach dip can be prepared one to two hours ahead and then you can just totally ignore it while it slowly cooks to perfection. When you’re ready, your dip will be ready, with no last minute scurrying around. That’s my idea of a perfect party appetizer.

And pretty much anything goes as a dipper: tortilla chips, crackers, mini naan, pita chips, pita wedges, crostini, pretzels, you name it. Everything tastes great with warm cheesy spinach artichoke dip, don’t you think? Cut up veggies like carrots, celery, and bell peppers are perfect, too, for those who prefer gluten-free options.

Simply put all the ingredients listed below into your slow cooker and let it do its magic. 

Overhead view of a small black dish of dip made with spinach and artichokes, surrounded by chips and bread.

What you need

As always, scroll down to the recipe for measurements and to print!

  • Frozen Spinach – Make sure to thaw it and press all the liquid out so your dip isn’t watery.
  • Artichoke Hearts – Look for a can or jar of artichoke hearts that is not marinated. You’ll want to drain these and roughly chop them.
  • Onion and Garlic – These both add so much flavor!
  • Sour Cream, Mozzarella Cheese, Parmesan Cheese, Cream Cheese – Is it any wonder this dip is so delicious?
  • You’ll also need a little bit of milk to make this perfectly dippable, and you’ll want to season with salt and pepper.

FAQ

What is best to eat with spinach dip?

The best answer here: Whatever you want! But here are some suggestions: Pita chips, pita bread wedges, crostini, pretzels, tortilla chips, pretzels, carrot sticks, cucumbers, and other veggies.

Can you use fresh spinach instead of frozen?

Yes! I recommend chopping it well and sautéing it first and draining the liquid out after cooking. Otherwise your dip may be watery. Thankfully it only takes a couple minutes to cook it down.

Does spinach dip have to be refrigerated?

Yes! You don’t want to leave it out for more than an hour if it’s not chilled or on ice, or in this case, heated. Keep the slow cooker on warm while serving and when you’re done, either throw out the leftovers or immediately place them in the fridge in a new container.

Overhead view of spinach dip with artichoke hearts in a white slow cooker with a wooden spoon.

How to make it your own

There are a couple of different ways to heat this dip, and some other variations. 

  • Bake the dip in your oven. Preheat oven to 350°F. Spread the dip mixture in a baking dish and bake for 25-30 minutes or until dip is heated through and lightly browned on top. 
  • For a smoky cheese dip, use your smoker. Preheat the smoker to 350°F. Spread the dip mixture in a cast iron skillet and smoke for 25-30 minutes or until dip is heated through.
  • For smoky flavor without a smoker, substitute smoked Gouda for the mozzarella cheese.
Close up of a creamy dip with spinach and artichoke hearts.

Storage and Reheating Tips

This dip is best served right away. If you have leftover dip, refrigerate it in a tightly covered container for a day or two. Reheat gently in a small skillet. You may need to add a bit of milk if it gets too thick.

Note: If you’ve had the dip sitting out on the counter for a few hours while everyone dips into it, I would throw out any leftovers. Lots of potential for bacteria growth there, you know?

Small black bowl of dip on a wooden board with chips and bread.

Delightful Dips

Dips can be the life of the party. Good conversations always begin around the dip bowl. Here’s a few more (non-spinach) recipes you’ll want to try:

Close up of spinach artichoke dip.

Slow Cooker Spinach Artichoke Dip

Yield: 5 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Creamy and delicious, crockpot spinach artichoke dip is so easy to make, great with a variety of dippers, and always a hit at parties. It can  be baked in the oven if you prefer.

Ingredients

  • 1 (10 oz) package frozen chopped spinach, thawed and liquid squeezed out
  • 1 (14 oz) jar or can of artichoke hearts, drained and roughly chopped
  • 1/2 cup finely diced yellow onion (about 1 small onion)
  • 3 cloves garlic, minced
  • 1 cup sour cream (full fat is best)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 (8 oz) package cream cheese, cut into 1-inch cubes (full-fat is best)
  • Tortilla chips, crackers, mini naan, crostini, or bread

Instructions

  1. In a large bowl, mix all ingredients, except cream cheese, until combined. Fold in cream cheese cubes. 
  2. Spoon mixture into a small-sized slow cooker, 2 or 3 quart.
  3. Cook on low for 2-3 hours, or on high for 1 hour, or until cheese is melted.
  4. Stir well and serve with tortilla chips, crackers, mini naan, crostini, or bread.

Notes

  • Baking directions: Preheat oven to 350°F. Spread the dip mixture in a baking dish and bake for 25-30 minutes or until dip is heated through and lightly browned on top. 
  • For a smoky cheese dip, use your smoker. Preheat the smoker to 350°F. Spread the dip mixture in a cast iron skillet and smoke for 25-30 minutes or until dip is heated through.
  • Substitute smoked Gouda for the mozzarella cheese, if you prefer.

Recommended Products

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Nutrition Information:
Yield: 20 Serving Size: 1/4 cup
Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 150mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 3g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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