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Slow cooker spinach and atichoke dip in a white bowl

Slow Cooker Spinach and Artichoke Dip

This Slow Cooker Spinach and Artichoke Dip is a rich, creamy, and cheesy appetizer made with tender spinach, artichoke hearts, cream cheese, mozzarella, and Parmesan. Perfect for parties, holidays, game days, and family gatherings, this easy crockpot dip requires just 15 minutes of preparation.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spinach and Artichoke Dip
  • 10 oz frozen chopped spinach thawed and thoroughly squeezed dry
  • 14 oz canned artichoke hearts in water drained and roughly chopped
  • 8 oz full-fat cream cheese softened and cut into cubes
  • 1 cup sour cream full-fat recommended
  • 0.5 cup mayonnaise
  • 1.5 cups low-moisture mozzarella cheese shredded
  • 0.5 cup Parmesan cheese freshly grated
  • 3 cloves garlic finely minced
  • 0.5 tsp onion powder
  • 0.25 tsp salt adjust to taste
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional
Optional Garnish
  • 1 tbsp fresh parsley chopped, optional

Equipment

  • 3- or 4-quart slow cooker
  • Mixing bowl
  • Colander
  • Clean kitchen towel
  • Cutting board and knife
  • Silicone spatula or large spoon

Method
 

  1. Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible.
  2. Drain the canned artichoke hearts thoroughly, pat dry if necessary, and chop into small, bite-sized pieces.
  3. Allow the cream cheese to soften slightly at room temperature, then cut it into small cubes to help it melt evenly.
  4. Add the spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, minced garlic, onion powder, salt, black pepper, and optional red pepper flakes to a 3- or 4-quart slow cooker.
  5. Stir gently to distribute the vegetables, cheeses, and seasonings. The mixture will initially appear thick and uneven.
  6. Cover and cook on LOW for approximately 120–150 minutes, or until the cheeses have melted completely and the dip is hot throughout.
  7. After approximately 60–90 minutes, remove the lid and stir thoroughly, breaking up any remaining cream cheese pieces. Replace the lid and continue cooking until smooth and creamy.
  8. Stir the finished dip again. If unusually thick, add a tablespoon of milk at a time until the desired consistency is reached. If slightly loose, heat uncovered briefly while stirring occasionally.
  9. Taste and adjust the salt, black pepper, or red pepper flakes as needed.
  10. Garnish with chopped fresh parsley if desired. Switch the slow cooker to WARM for serving, provided it maintains a safe hot-holding temperature of at least 140°F (60°C). Serve with tortilla chips, toasted baguette slices, crackers, or fresh vegetables.

Nutrition

Calories: 285kcalCarbohydrates: 7gProtein: 10gFat: 25gSaturated Fat: 12gCholesterol: 65mgSodium: 560mgFiber: 2gSugar: 2gVitamin A: 35IUVitamin C: 8mgCalcium: 22mgIron: 8mg

Notes

For the creamiest results, use full-fat cream cheese and sour cream. Thoroughly squeeze thawed spinach and drain the artichokes to prevent a watery dip. Cook on LOW rather than HIGH to reduce the risk of cheese separation. Cooking time may vary depending on the slow cooker and starting temperature of the ingredients. Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat leftovers to 165°F (74°C). Nutrition values are estimates per serving, excluding chips, bread, crackers, and other accompaniments.

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