I can’t resist a dip that turns out this creamy, cheesy, and loaded with spinach and artichokes with almost no fuss. This slow cooker favorite always disappears fast, and I know you’ll see why.

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I’m obsessed with this Classic Crock Pot Spinach Artichoke Dip because it’s the kind of rich, creamy appetizer I keep “taste testing” until half of it is gone. I love the way cream cheese melts into the cheesy base, while artichoke hearts add that tangy bite that keeps me coming back.

And the pull from all that cheese? Ridiculous.

But what really gets me is how it sits there at parties, bubbling away, stealing attention from everything else on the table. Chips, crackers, bread, a spoon if I’m being honest.

No shame. Just dip that disappears fast every single time.

Ingredients

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Cream cheese makes it thick, creamy, and totally scoopable.
Sour cream adds tang so the dip doesn’t feel too heavy.
Mayonnaise brings richness and that classic party-dip vibe.
Mozzarella melts into stretchy, cheesy goodness you’ll definitely notice.
Parmesan adds salty, nutty flavor without trying too hard.
Spinach sneaks in greens, so basically it feels slightly less guilty.
Artichoke hearts give tender bites and a little briny zip.
Garlic makes the whole dip smell amazing and taste cozy.
Onion powder adds background flavor without chunks or sharpness.
Kosher salt wakes everything up, especially the cheese.
Black pepper gives a tiny warm kick in each bite.
Red pepper flakes add heat if you like a little attitude.
Plus lemon juice brightens things up when the dip tastes extra rich.

Ingredient Quantities

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

10 ounces frozen chopped spinach, thawed and well drained

14 ounces canned artichoke hearts, drained and chopped

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional

1 teaspoon lemon juice, optional

How to Make this

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1. Squeeze excess water from the thawed frozen spinach using paper towels or a clean kitchen towel until very dry. Drain and chop the canned artichoke hearts.

2. In a medium bowl, beat the softened cream cheese until smooth.

3. Add the sour cream and mayonnaise to the cream cheese and mix until well combined.

4. Stir in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, minced garlic, onion powder, kosher salt, black pepper, and crushed red pepper flakes if using.

5. Add the drained spinach and chopped artichoke hearts to the cheese mixture and fold gently until everything is evenly distributed. Stir in the lemon juice if using.

6. Transfer the mixture to a 3 to 4 quart slow cooker and spread into an even layer.

7. Cover and cook on low for 1 to 2 hours, or on high for 30 to 60 minutes, until the dip is hot and bubbly and cheeses are melted.

8. Stir the dip once during cooking if you prefer a more uniform texture and to check doneness.

9. If desired, sprinkle a little extra mozzarella on top and cook uncovered for 5 to 10 minutes to melt and brown slightly.

10. Serve warm with crackers, toasted bread, or vegetables.

Equipment Needed

1. 3 to 4 quart slow cooker
2. Medium mixing bowl
3. Electric hand mixer or sturdy wooden spoon
4. Spatula or large serving spoon
5. Fine mesh strainer or colander
6. Clean kitchen towel or paper towels for squeezing spinach
7. Cutting board and chef knife for chopping artichokes
8. Measuring cups and spoons
9. Box grater or microplane for the Parmesan

FAQ

Can I make this ahead of time? Yes. Assemble and refrigerate the mixture up to 24 hours, then transfer to the crock pot and heat until bubbly. Alternatively, bake from chilled in a 350 F oven for 20 to 25 minutes.

How do I make sure the dip is not watery? Squeeze excess liquid from thawed spinach in a clean kitchen towel or several paper towels until mostly dry. Drain and press chopped artichokes well to remove extra moisture.

What size crock pot should I use and how long does it take? Use a 3 to 4 quart slow cooker. Cook on low for 1.5 to 2 hours or on high for 45 minutes to 1 hour, stirring once or twice, until hot and creamy.

Can I make this on the stovetop or in the oven? Yes. For stovetop, warm in a saucepan over low heat, stirring often until melted and combined. For oven, bake in a 9 inch dish at 350 F for 20 to 25 minutes.

How should I reheat leftovers? Reheat gently in the microwave in 30 second intervals, stirring between bursts, or warm on the stovetop over low heat until heated through. Add a splash of cream or milk if it seems thick.

Any good substitutions or add ins? Substitute Greek yogurt for some or all of the sour cream for tang and fewer calories. Add cooked bacon, chopped jalapeno, or extra shredded cheddar for more flavor. Reduce or omit crushed red pepper flakes to keep it mild.

Classic Crock Pot Spinach Artichoke Dip Recipe Substitutions and Variations

Cream cheese: Neufchâtel (same texture, lower fat); ricotta blended with a tablespoon of butter or olive oil (milder, slightly lighter); mascarpone (richer, silkier).
Sour cream: Plain Greek yogurt (same tang, thicker); crème fraîche (richer, less tangy); buttermilk combined with a spoon of mayo to match thickness.
Mozzarella cheese: Monterey Jack (melts similarly, mild); fontina (rich, good melt); provolone (mildly sharper, creamy melt).
Frozen chopped spinach: Fresh spinach, wilted, squeezed dry (about 10 to 12 cups fresh before wilting); frozen chopped kale, thawed and drained (heartier, slightly bitter); frozen chopped Swiss chard, thawed and drained.

Pro Tips

1. Get the spinach bone dry: squeeze it like you mean it in a clean towel or paper towels. Any lingering water will make the dip watery and dilute the flavors.

2. Brighten it up at the end: a splash of fresh lemon juice or a little lemon zest stirred in right before serving lifts the whole dish and balances the richness.

3. Layer textures: sprinkle extra mozzarella or panko mixed with a touch of melted butter on top toward the end of cooking and broil or cook uncovered until golden for a lovely contrast to the creamy filling.

4. Taste as you go: start with about three quarters of the listed salt and red pepper, then adjust at the end. Cheeses and canned artichokes can vary in saltiness, so final seasoning prevents oversalting.

5. Make it ahead: assemble and chill the dip overnight. Bring it to room temperature for 30 minutes, then reheat gently in the slow cooker or oven. The flavors meld and often taste even better the next day.

Classic Crock Pot Spinach Artichoke Dip Recipe

Recipe by Sarah level

0.0 from 0 votes

I can’t resist a dip that turns out this creamy, cheesy, and loaded with spinach and artichokes with almost no fuss. This slow cooker favorite always disappears fast, and I know you’ll see why.

Servings

servings

Calories

309

kcal

Equipment: 1. 3 to 4 quart slow cooker
2. Medium mixing bowl
3. Electric hand mixer or sturdy wooden spoon
4. Spatula or large serving spoon
5. Fine mesh strainer or colander
6. Clean kitchen towel or paper towels for squeezing spinach
7. Cutting board and chef knife for chopping artichokes
8. Measuring cups and spoons
9. Box grater or microplane for the Parmesan

Ingredients

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
10 ounces frozen chopped spinach, thawed and well drained
14 ounces canned artichoke hearts, drained and chopped
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
1 teaspoon lemon juice, optional

Directions

Squeeze excess water from the thawed frozen spinach using paper towels or a clean kitchen towel until very dry. Drain and chop the canned artichoke hearts.
In a medium bowl, beat the softened cream cheese until smooth.
Add the sour cream and mayonnaise to the cream cheese and mix until well combined.
Stir in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, minced garlic, onion powder, kosher salt, black pepper, and crushed red pepper flakes if using.
Add the drained spinach and chopped artichoke hearts to the cheese mixture and fold gently until everything is evenly distributed. Stir in the lemon juice if using.
Transfer the mixture to a 3 to 4 quart slow cooker and spread into an even layer.
Cover and cook on low for 1 to 2 hours, or on high for 30 to 60 minutes, until the dip is hot and bubbly and cheeses are melted.
Stir the dip once during cooking if you prefer a more uniform texture and to check doneness.
If desired, sprinkle a little extra mozzarella on top and cook uncovered for 5 to 10 minutes to melt and brown slightly.
Serve warm with crackers, toasted bread, or vegetables.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.