Crockpot Spinach Artichoke Dip Recipe

I just nailed a Crockpot Recipes Easy spinach and artichoke dip that oozes cheesy goodness and will make you cancel dinner plans to snack instead.

I’m obsessed with this Crockpot spinach artichoke dip because it’s creamy, loud, and gone before I can get a second scoop. I love that cream cheese and garlic make it rich without trying too hard.

And I’ll brag about bringing an Artichoke Dip Recipe that actually gets people to stop texting and start eating. It’s messy, melty, and perfect for dunking chips until the bowl is empty.

Crockpot Recipes Slow Cooker stuff is my lazy chef flex. No fluff, just cheesy, garlicky goodness.

I raid the kitchen for more. Om nom.

Holiday, game day, New Years, whatever, I want it.

Ingredients

• Cream cheese: creamy base that makes it dreamy and rich.
• Sour cream: adds tang and keeps it smooth and cool.
• Mayonnaise: makes it silky, a little mayo magic.
• Mozzarella: gooey meltiness, the stringy cheese pull you want.
• Parmesan: nutty saltiness that cuts through the cream.
• Spinach: adds color and a faint veggie heft, not bitter.
• Artichokes: tender bites with a mild, slightly tangy chew.
• Garlic: gives a punchy, savory kick you’ll notice first.
• Salt: wakes up all the other flavors, simple but essential.
• Black pepper: subtle heat and a little peppery bite.
• Onion powder: background savory note without raw crunch.
• Red pepper flakes: optional heat for those who like spice.
• Lemon juice: Basically a bright squeeze that keeps it lively.

Ingredient Quantities

• 8 ounces cream cheese, softened (about 1 block)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 to 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 10 ounces frozen chopped spinach, thawed and well squeezed of excess liquid
• 14 ounces canned artichoke hearts, drained and roughly chopped
• 2 cloves garlic, minced (or 1 teaspoon jarred)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon red pepper flakes, optional for a little heat
• 1 teaspoon lemon juice, optional for brightness

How to Make this

1. Soften the cream cheese in the microwave for 20-30 seconds so its easy to mix, then add it to a bowl with the sour cream and mayonnaise and stir until mostly smooth.

2. Stir in 1 cup of the shredded mozzarella and the grated Parmesan, reserve the extra 1/2 to 1/2 cup mozzarella for later, this gives you that melty top.

3. Squeeze the thawed spinach very well in a clean kitchen towel or paper towels to get rid of all extra water, then add the spinach to the bowl.

4. Drain and roughly chop the artichoke hearts, fold them into the mixture along with the minced garlic, salt, pepper, onion powder, red pepper flakes if using, and the teaspoon of lemon juice if you want some brightness.

5. Give everything a good stir so the cheeses and seasonings coat the spinach and artichokes, taste for salt and pepper and adjust if needed.

6. Spoon the mixture into a 3 to 4 quart crockpot, spread it out, then sprinkle the reserved mozzarella evenly over the top.

7. Cook on LOW for 1 1/2 to 2 hours, or until bubbly and hot in the middle, stirring once about halfway through to keep it even. If youre in a hurry use HIGH for 45 to 60 minutes but watch it so it doesnt scorch.

8. Keep on the warm setting for serving, or for a browned top transfer to an oven safe dish and broil for 2 to 3 minutes until golden, watch it carefully so it doesnt burn. Serve with chips, bread or veggies.

Equipment Needed

1. Microwave (for softening the cream cheese)
2. 3 to 4 quart crockpot (or slow cooker)
3. Large mixing bowl
4. Rubber spatula or wooden spoon (for stirring and folding)
5. Measuring cups and spoons
6. Clean kitchen towel or layers of paper towels (to squeeze the spinach)
7. Colander or fine mesh strainer (to drain artichokes and spinach)
8. Knife and cutting board (for chopping artichokes and mincing garlic)
9. Oven-safe dish or small baking sheet (if you want to broil the top)

FAQ

Crockpot Spinach Artichoke Dip Recipe Substitutions and Variations

• Cream cheese: swap with Neufchatel for lower fat and almost same texture, or mix 1 cup ricotta + 2 tbsp butter for a milder, slightly grainier but still creamy result.
• Sour cream or mayonnaise: use plain Greek yogurt (full fat for best creaminess) in a 1:1 ratio, it gives tang and cuts richness without thinning the dip too much.
• Mozzarella: use Monterey Jack or Fontina for a similar melt and mild flavor; for extra stretch you can add a little provolone, about 1/2 cup.
• Parmesan: substitute Pecorino Romano for a saltier, sharper bite, or use Asiago if you want a nuttier, less salty profile.

Pro Tips

1) Get the spinach as dry as humanly possible. Seriously, squeeze it in a clean towel until you think you cant squeeze anymore, then squeeze again. Any extra water will make the dip runny and dilute the flavors.

2) Soften the cream cheese ahead of time, not just a little, so you can mix it without lumps. If it still seems cold, zap it 10 seconds at a time. Also taste and adjust salt after the cheeses are in, because Parmesan and mozzarella change how salty it is.

3) If you want a crusty, browned top, transfer to an oven safe dish and broil for just 2 minutes at the end. Watch it the whole time, broiling goes from perfect to burnt in 30 seconds. If you leave it only in the crockpot the top will be melty but not browned.

4) Boost the flavor with small hacks: toss the chopped artichokes in a little lemon juice and olive oil before adding so they dont taste flat, roast a clove of garlic and mash it in for sweetness instead of raw if you dont want sharp garlic, and stir once halfway through cooking so it heats evenly and doesnt separate.