Crockpot Spinach And Artichoke Dip Recipe

I can never resist a dip that turns out this creamy, cheesy, and loaded with spinach and artichokes. This Crockpot Spinach and Artichoke Dip is the party favorite that disappears first every time.

I’m obsessed with this Crockpot Spinach and Artichoke Dip because it hits that rich, creamy, tangy spot without trying too hard. I love the way cream cheese melts into the dip and makes every scoop feel extra thick, while marinated artichoke hearts bring that briny bite I keep going back for.

And yes, I hover near the slow cooker with a chip in hand. No shame.

This is the dip I want at parties, during movie nights, or any Tuesday when dinner can be dip. But the best part?

I always end up scraping the edges for one more scoop.

Ingredients

• Spinach sneaks in greens, and honestly, it makes the dip feel less guilty.
• Artichoke hearts bring that tangy, briny bite everyone keeps digging around for.
• Cream cheese makes it thick, rich, and super scoopable.
• Sour cream adds a little tang so it doesn’t taste too heavy.
• Mayonnaise keeps everything creamy and smooth, even after sitting awhile.
• Mozzarella gives you that melty, stretchy cheese pull we all want.
• Parmesan adds salty, nutty flavor that makes the whole thing pop.
• Garlic brings the cozy, savory kick.

  Don’t skip it.

• Green onions add a fresh bite and a little color on top.
• Plus, red pepper flakes give gentle heat if you like a tiny kick.

Ingredient Quantities

• 10 to 12 ounces frozen chopped spinach, thawed and well drained
• 14 ounces marinated artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped green onions, plus extra for garnish if desired
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional

How to Make this

1. Thoroughly thaw the frozen spinach, then squeeze or press out as much water as possible using a clean kitchen towel or fine mesh sieve; measure 10 to 12 ounces drained spinach and set aside.

2. Drain and roughly chop 14 ounces marinated artichoke hearts.

3. In a large bowl, combine 8 ounces softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise until smooth.

4. Stir in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 minced garlic cloves, 1/4 cup chopped green onions, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes if using.

5. Fold the drained spinach and chopped artichokes into the cheese mixture until evenly distributed.

6. Transfer the mixture to a 3 to 4 quart crockpot, spreading it into an even layer.

7. Cook on Low for 1 to 2 hours, stirring once halfway through, until the dip is hot and bubbly and cheeses are melted; cook longer in 15 minute increments if needed.

8. Garnish with extra chopped green onions if desired and serve warm with chips, crackers, or toasted bread.

Equipment Needed

1. 3 to 4 quart crockpot or slow cooker
2. Large mixing bowl
3. Silicone spatula or wooden spoon
4. Fine mesh sieve or colander
5. Clean kitchen towel or cheesecloth for squeezing spinach
6. Cutting board and chef knife
7. Measuring cups and spoons
8. Box grater for fresh Parmesan or mozzarella (optional)

FAQ

Crockpot Spinach And Artichoke Dip Recipe Substitutions and Variations

• Frozen chopped spinach: use an equal amount of fresh spinach, wilted and squeezed dry, or 10 ounces frozen chopped kale for a heartier green
• Marinated artichoke hearts: substitute equal amount of canned or jarred plain artichoke hearts, drained and chopped, or 1 cup roasted red peppers for a different flavor
• Cream cheese: use equal amount of Neufchâtel for lower fat, or 8 ounces ricotta blended until smooth for a lighter texture
• Mayonnaise: replace with equal parts Greek yogurt for tang and creaminess, or use an equal amount of sour cream plus 1 teaspoon Dijon mustard for extra depth

Pro Tips

1. Squeeze the spinach until it feels almost dry. Any extra moisture will thin the dip and make it watery when heated, so use a clean kitchen towel or cheesecloth and really press hard.

2. Warm the cream cheese slightly before mixing to avoid lumps. A short burst in the microwave or leaving it at room temperature for 30 to 60 minutes helps everything blend silky smooth.

3. Taste and adjust salt and acidity after mixing. Marinated artichokes can be salty or tangy, so add salt, pepper, or a teaspoon of lemon juice at the end if it needs brightness.

4. If you want a creamier, less oily finish when reheating in a crockpot, stir in a splash of milk or cream and heat gently in short increments, stirring often to keep the cheeses from breaking.