Creamy, cheesy, and loaded with flavor—this is your new favorite party dip.
Hey There!
This Crockpot Spinach Artichoke Dip is so easy and tastes like something you’d order at a restaurant. Just toss everything in the slow cooker and let the magic happen. It’s warm, creamy, cheesy, and has just the right balance of spinach and artichokes. I’ve made this for game nights, movie nights, and potlucks—and there are never any leftovers.
Let’s get into it!
What You’ll Need
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: red pepper flakes for heat
Why I Love This Recipe
There’s just something about warm, cheesy dips that makes people gather around. I’ve made this dip more times than I can count, and it’s a guaranteed crowd-pleaser every single time.
- Everything goes into one pot—no mess
- It stays warm and melty for hours in the crockpot
- It’s make-ahead friendly
- It works for any occasion: parties, holidays, game days, or just hanging out
Makes: 10 servings
Cook Time: 2 hours on LOW or 1 hour on HIGH
Why This Recipe Works (Quick Science)
The cream cheese and sour cream create a smooth base that blends perfectly with the shredded cheeses, which melt slowly and evenly in the crockpot. Artichokes bring a tangy bite, and spinach adds depth and texture. The slow cooker’s steady heat ensures nothing curdles or burns—just warm, creamy perfection.
Meal Plan Ideas
- Serve as an appetizer before pasta night
- Add to a sandwich or wrap for lunch
- Toss leftovers into scrambled eggs
- Serve over baked potatoes
- Use as a pizza topping!
Common Mistakes
- Not squeezing spinach dry – This will water down your dip.
- Using low-fat cheese – Won’t melt as well or taste as rich.
- Overcooking – Even in a slow cooker, too long can cause the edges to burn.
- Adding frozen spinach directly – Always thaw and drain first.
What to Serve With
- Sliced baguette or crostini
- Tortilla chips or pita chips
- Veggies like carrot sticks or bell pepper strips
- Crackers or pretzels
- Soft pretzel bites
FAQ
Can I use fresh spinach?
Yes! Use about 4 cups of fresh, chopped spinach and sauté it first to cook it down and release moisture.
Can I make this ahead?
Absolutely. Mix everything the night before, refrigerate, and cook the next day in the crockpot.
Can I double it?
Yes, just make sure your slow cooker is big enough and stir halfway through.
Is it gluten-free?
The dip itself is! Just pair it with gluten-free dippers.
Tools You’ll Need
- Slow cooker
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if not using pre-shredded)
Substitutions and Variations
- Swap sour cream with Greek yogurt for a little protein boost
- Try different cheese like fontina, gouda, or pepper jack
- Add bacon for a smoky twist
- Make it spicy with jalapeños or extra red pepper flakes
- Go dairy-free using vegan cream cheese and shredded cheese
Make Ahead Tips
- Mix everything and refrigerate overnight.
- Pull out and let sit 20 minutes before cooking so it heats evenly.
Instructions
Step 1: Add Cream Cheese, Sour Cream, and Garlic to the Crockpot
Ingredients for this step:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cloves garlic, minced
What to do:
Scoop the softened cream cheese into your slow cooker. Add sour cream and sprinkle the minced garlic on top.
Step 2: Add Spinach, Artichokes, Cheese, and Seasonings
Ingredients used in this step:
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, chopped and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- (Optional) A pinch of red pepper flakes
Instructions:
Layer all of these ingredients on top of the cream cheese, sour cream, and garlic in the crockpot.
Step 3: Stir Everything Together
What to do:
Use a spatula or wooden spoon to gently mix all the ingredients together until well combined.
Step 4: Cook in the Slow Cooker
What to do:
Cover the crockpot with the lid. Cook on LOW for 2 hours or HIGH for 1 hour, until the mixture is hot and bubbly and the cheese is fully melted.
Step 5: Stir Again and Serve Warm
What to do:
Before serving, give the dip a good stir to make sure everything is smooth, creamy, and evenly mixed. Switch your crockpot to WARM so the dip stays hot and melty throughout your gathering.
If you prefer, you can scoop the dip into a small serving bowl to make it easier to dip with chips or bread — or just to make it look extra nice on the table.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or on low in the crockpot
- Avoid freezing—it can change the texture
Final Thoughts
This Crockpot Spinach Artichoke Dip is one of those recipes that you’ll find yourself making over and over again. It’s simple, cozy, and always a hit. I’d love to hear how it turns out for you—leave a comment below if you try it or have any questions!
Enjoy every cheesy bite 🧀💚
