Hot, cheesy spinach and artichoke dip made in the crock pot so it stays warm the entire party. This one uses fresh spinach (not frozen), takes about 10 minutes to put together, and feeds a crowd — you’ll get 4 to 5 cups of dip out of one batch.
What Is Crock Pot Spinach and Artichoke Dip?
Spinach and artichoke dip is a classic hot appetizer — creamy, cheesy, loaded with spinach and artichoke hearts, served warm with chips or bread. Restaurant versions are baked and come out bubbling. This crock pot version skips the oven entirely, keeps the dip warm the whole time it’s sitting out, and requires zero reheating between servings.
Why This Recipe Works
Most crock pot dip recipes tell you to use frozen spinach. This one uses fresh baby spinach, and it makes a real difference. The texture stays better, it doesn’t get watery, and guests who are skeptical about “dip with spinach in it” don’t immediately notice they’re eating a leafy green.
Ingredient Breakdown
Fresh Baby Spinach (6 oz bag, roughly chopped)
One standard bag is exactly the right amount. Roughly chop into 1- to 2-inch pieces — nothing precise, just manageable to scoop. Fresh spinach wilts way down as it cooks, so don’t worry that it looks like a lot at first. This is the ingredient people swap for frozen and then wonder why their dip turned watery — don’t do it.
Artichoke Hearts (10 oz can, quartered, drained and chopped)
Drain well and give them a rough chop. Water-packed canned artichokes only — not marinated. I’ve grabbed the marinated kind by mistake; the brine throws off the whole flavor of the dip and there’s no fixing it once it’s in.
Cream Cheese (8 oz, low-fat, cubed)
The base. Low-fat (Neufchatel) works just as well as full-fat — the difference disappears once it’s mixed with mozzarella and sour cream. Cube it so it melts evenly without pre-softening.
Sour Cream (1 cup)
Adds tang and keeps the dip loose. Don’t substitute Greek yogurt — it can break under heat in the slow cooker and leaves a grainy texture you can’t stir back out.
Mozzarella (8 oz, shredded)
The primary melting cheese. Shred it yourself — pre-shredded has anti-caking powder that makes the texture slightly grainy. Two extra minutes, and it’s worth it every time.
Parmesan (1/2 cup, grated)
Adds sharpness and savory depth. Freshly grated is better than the canister stuff — the powdered kind has anti-caking agents that leave a slightly chalky finish in a slow-cooked dip.
Garlic (4 cloves, minced)
Four cloves is the right amount, generous on purpose. After an hour in the slow cooker it mellows significantly — you get warmth, not bite. Don’t cut it down to two; you’ll notice the absence. This is what separates a good spinach dip from a great one.
How to Make It
The assembly takes about 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.
Serving Suggestions
Serve with tortilla chips, pita chips, sliced baguette, crostini, or raw vegetables. A sourdough bread bowl is a great party presentation. Leftover dip also works as a stuffing for chicken breast — butterfly the breast, add a few spoonfuls, fold closed, and bake to 165F internal.
Storage and Make-Ahead
Refrigerate leftovers up to 3 days. Reheat in 45-second microwave intervals, stirring between each. Stir in a spoonful of sour cream if it thickened. Make-ahead: mix all ingredients and refrigerate covered up to 24 hours before cooking — add 30 extra minutes on high since everything starts cold. Don’t freeze.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
You can, but I’d push back. You’ll need to thaw and wring out as much water as possible — frozen spinach holds a surprising amount of moisture that will thin the dip. About 10 oz frozen (thawed and drained) equals 6 oz fresh. Fresh is actually easier: chop and add, no wringing required.
Can this be made in the oven instead?
Yes — 350F for 25-30 minutes until hot and bubbly. The oven version is faster for weeknights. The crock pot version wins for parties because it keeps the dip warm for hours without any effort on your end.
Do I need to pre-cook the spinach?
No — and don’t. Pre-cooking adds an extra step and mushier texture. The fresh spinach wilts perfectly during the slow cooker cook time. Chop and add directly.
What kind of artichoke hearts should I use?
Water-packed, quartered. Avoid marinated — the brine clashes with the cream cheese base and there’s no fixing the dip after that. Plain water-packed is the right call.
A Note From Kate
Spinach and artichoke dip is my favorite appetizer. When I served this version at a football party, people kept asking if the spinach was really fresh. The answer is yes — and it’s actually easier than frozen because you don’t have to squeeze the water out. I’ve made this version enough times now that I can put it together in my sleep.
Related Recipes
- Baked Crab Rangoon Dip — another hot party dip with wonton chips
- Crab Dip with Cream Cheese — cold crab dip, no baking required
- Seven Layer Dip — easy crowd-pleaser for any party spread
- Jalapeno Popper Dip — hot, cheesy dip with a kick
- Taco Dip — cold layered dip that’s always a hit
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 1x2 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!