Crock Pot Spinach and Artichoke Dip
Crock pot spinach and artichoke dip will stay warm all party long! This one takes about 10 minutes to prep and I use fresh baby spinach, not frozen. It also feeds a crowd, about 4-5 cups of dip per batch.
How This Became a Go-To Appetizer
My favorite appetizer has to be spinach and artichoke dip. When I made this version for a football party, people kept asking if the spinach was fresh. The answer is yes (and it's actually easier than using frozen because you don't have to squeeze the water out). I've made this version so many times that I can practically do it in my sleep.
What Makes Everyone Keep Scooping
Many recipes for crockpot dips tell you to use frozen spinach. This recipe uses fresh baby spinach, which makes a big difference. The texture of the dip is better, and it doesn't get watery. Guests who are skeptical about “dip with spinach in it” won’t notice they are eating a leafy green.
What Goes In (and Why Fresh Spinach Is the Right Call)
Fresh Baby Spinach (6 oz bag, roughly chopped)
A single bog is just the right amount. Chop into rough 1- to 2-inch pieces — it doesn't have to be perfect, just easier to scoop. Since fresh spinich wilts down while cooking, don’t worry if it seems like a lot at the start. This is the ingredient that most people replace with the frozen option and then they wonder why their dip turned watery — don’t be like them.
Artichoke Hearts (10 oz can, quartered, drained and chopped)
I'll grab canned artichokes packed in water, drain them, and roughly chop them. I've made the mistake of grabbing the marinated kind, and the dip cannot be saved once the brine is in and alters the flavor completely.
Cream Cheese (8 oz, low-fat, cubed)
The Base. Low-fat (Neufchatel) cheese works as well as full-fat cheese. The difference is lost when combined with mozzarella and sour cream. Cut it into cubes so it melts without having to soften it beforehand.
Sour Cream (1 cup)
It adds a nice tang and keeps the dip creamy. Don't use Greek yogurt – it can break in the slow cooker and create a grainy texture you can't stir out.
Mozzarella (8 oz, shredded)
The best melting cheese is…. Shred it yourself! The texture is slightly grainy because pre-shredded cheese has an anti-caking powder. It is absolutely worth those extra two minutes.
Parmesan (½ cup, grated)
It adds a certain sharpness and savory depth. Freshly grated is always better than the canister stuff, as the powdered kind has anti-caking agents, which make the dip look chalky when the dip is slow cooked.
Garlic (4 cloves, minced)
Purposefully generous here is four cloves. And after an hour in the slow cooker, it just mellows to warmth, not bite. If you are considering cutting it down to two, don’t. A good spinach dip is defined by the presence of four cloves.
How to Make Crock Pot Spinach and Artichoke Dip
The assembly will take around 10 minutes.
- Combine all ingredients except spinach, salt, and pepper in a large bowl and stir until roughly combined. The cream cheese will look lumpy — that’s fine. The heat will finish the job.
- Roughly chop the fresh spinach into 1- to 2-inch pieces and add to the bowl. It’ll feel like too much spinach — push it in anyway. It wilts to almost nothing.
- Transfer to a 4-quart or larger crock pot.
- Cook on high 1–2 hours or low 2–4 hours, stirring every 30–60 minutes. By the second stir it should look glossy and cohesive — that’s when you know it’s right.
- Taste and season with salt and pepper. Serve directly from the crock pot or transfer to a serving dish.
What to Serve With This
You can serve it with tortilla chips, pita chips, sliced baguette, crostini, or raw vegetables. For a great party presentation, use a sourdough bread bowl.
You can also used leftover dip to stuff a chicken breast. Butterfly the chicken breast, add a few spoonfuls of dip, fold it closed, and bake it until it reaches an internal temperature of 165°F.
How Far Ahead You Can Make This
You can keep leftovers in the fridge for three days. To reheat, microwave for 45 seconds and stir in between. If the soup thickens, add some sour cream and stir.
Make-ahead: combine all ingredients, cover, and refrigerate up to 24 hours before cooking. Add 30 additional minutes on high since everything is cold to start.
Don’t freeze.
Crock Pot Spinach and Artichoke Dip FAQ
Can I use frozen spinach instead of fresh?
You can, but I would push back. You'll need to thaw and wring out as much water as possible — frozen spinach holds a surprising amount of moisture which will thin the dip. About 10 oz frozen (thawed and drained) = 6 oz fresh. Fresh is actually easier: chop and add, no wringing.
Can this be made in the oven instead?
Yes, you can bake it at 350°F for 25-30 minutes, or until it’s hot and bubbly. For weeknights, the oven method is quicker. But for parties, the crock pot method is better because it will keep the dip warm for hours with no work from you.
Do I need to pre-cook the spinach?
No, and don't. Pre-cooking makes it mushy and takes extra time. The fresh spinach will wilt nicely during the slow cooking process. Just chop and add.
What kind of artichoke hearts should I use?
Water-packed and quartered please. Avoid marinated since the brine clashes with the cream cheese base, and there's no way to fix the dip after that. Water packed is the best option.
Other Party Dips Worth Making
- Jalapeño Popper Dip — hot, cheesy dip with a kick, same baked format
- Baked Crab Rangoon Dip — crab rangoon flavors in a hot baked dip with homemade wonton chips
- Layered Taco Dip — cold, no-bake crowd-pleaser for the same party spread
- Pepperoni Pizza Dip — cream cheese base with pizza sauce, mozzarella, and pepperoni
Spinach and Artichoke Dip Crock Pot Recipe
You’re going to love serving this hot appetizer at parties, mostly because it is so stinkin’ easy to make. If you like hot appetizers that can serve a lot of people, this is the hot dip for you!
Ingredients
- 1 6 oz. bag fresh baby spinach, roughly chopped
- 1 10 oz. can quartered artichoke hearts, chopped and drained
- 1 8 ounce brick low-fat cream cheese, cubed or softened
- 1 cup sour cream
- 8 oz. Mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic minced
- s&p to taste
Instructions
- Combine all ingredients minus spinach, salt and pepper into a large bowl
- Chop spinach into preferred size. I usually do 1×2 inch pieces
- Add spinach to large bowl with other ingredients
- Give mixture a good stir and place in 4 quart or larger crock pot
- Heat on high 1-2 hour or low 2-4, stirring every 30 minutes to 1 hour.
- Serve out of crock pot or transfer to serving dish. Serve with tortilla chips or pita chips. Enjoy!