Crock Pot Spinach Artichoke Dip

There’s something about lifting the lid of a slow cooker and being hit with the rich, garlicky aroma of melted cheese, tender spinach, and briny artichokes.

This Crock Pot Spinach Artichoke Dip is the very definition of cozy party food—creamy, hot, and irresistibly scoopable, with streaks of deep green and golden, bubbly edges.

It’s a fuss-free appetizer that comes together in minutes, then quietly simmers to perfection while you do anything else.

It’s perfect for busy hosts, beginner cooks, and anyone who loves easy entertaining.

I first relied on this dip during a chaotic game day: no time for elaborate snacks, guests arriving early, and a hungry family hovering.

I tossed everything into the crock pot, turned it on, and by kickoff we’d a warm, crowd-pleasing dip everyone raved about.

This recipe shines at holiday gatherings, casual potlucks, or last-minute cravings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers restaurant-style creamy, cheesy flavor with minimal effort at home
• Stays warm and melty in the crock pot for hours
• Frees up oven space during parties and holiday gatherings
• Easily prepped ahead, then just plug in and cook
• Adapts to tastes—add bacon, extra spice, or different cheeses

Ingredients

• 283 g cream cheese, softened — full-fat melts and tastes best
• 120 ml sour cream — adds tang and creaminess
• 120 ml mayonnaise — use a full‑fat, good-quality brand
• 170 g shredded mozzarella cheese — low‑moisture, part‑skim works well
• 60 g grated Parmesan cheese — freshly grated if possible for better flavor
• ½ tsp garlic powder — for even, mellow garlic flavor
• ½ tsp onion powder — boosts savory depth
• ½ tsp kosher salt — adjust to taste after cooking
• ¼ tsp black pepper — freshly ground if possible
• ¼ tsp crushed red pepper flakes, optional — add for gentle heat
• 300 g frozen chopped spinach, thawed and well drained — squeeze very dry
• 400 g canned artichoke hearts, drained and chopped — choose ones packed in water or brine

Step-by-Step Method

Mix the Creamy Base

Combine softened cream cheese, sour cream, and mayonnaise in a mixing bowl. Stir until the mixture is mostly smooth with no big lumps of cream cheese. Use a spatula to scrape the sides and bottom of the bowl as you work.

Aim for a thick, cohesive base that will help consistently distribute the other ingredients later.

Stir In Cheeses and Seasonings

Add shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Stir thoroughly to combine.

Make sure the seasonings are evenly dispersed throughout the creamy mixture. Break up any clumps of cheese with your spatula so the flavor and texture are consistent in every bite.

Drain and Prep the Vegetables

Thaw the frozen chopped spinach completely, then squeeze out as much liquid as possible using your hands or a clean kitchen towel.

Drain and chop the artichoke hearts into bite-sized pieces. Removing excess moisture is essential so the dip stays thick and creamy instead of watery once it heats in the slow cooker.

Fold In Spinach and Artichokes

Add the well-drained spinach and chopped artichoke hearts to the cheese mixture. Use a spatula to gently fold everything together until the vegetables are evenly distributed.

Scrape along the bottom and sides of the bowl to ensure no pockets of plain cheese remain. The mixture should look uniform with visible spinach and artichoke throughout.

Load the Slow Cooker

Transfer the mixture into your 3–4 quart slow cooker. Use the spatula to spread it into an even layer so it heats consistently.

Smooth the top slightly, but don’t pack it down too firmly. Place the lid on the slow cooker. Keeping an even depth helps the cheese melt uniformly without overcooking the edges.

Cook Low and Stir Midway

Set the slow cooker to LOW and cook for 2 hours. After about 1 hour, quickly lift the lid and stir the dip well, then replace the lid promptly.

This midway stir encourages even melting and prevents hot spots. Avoid lifting the lid more than necessary so the temperature stays stable and the dip heats efficiently.

Adjust Seasoning and Rest

After 2 hours, stir the dip again until smooth and fully melted. Taste a small spoonful and adjust with additional salt or pepper if needed.

Turn the slow cooker to WARM and let the dip rest for about 5 minutes. This short rest allows the flavors to meld and the texture to thicken slightly before serving.

Serve and Keep Warm

Serve the spinach artichoke dip directly from the slow cooker set on WARM. Stir occasionally to prevent scorching around the edges.

Offer sturdy dippers such as toasted baguette slices, tortilla chips, crackers, or raw vegetables. Keep the lid partially on between servings to retain heat while avoiding excess condensation dripping back into the dip.

Ingredient Swaps

• Use Neufchâtel or light cream cheese and Greek yogurt in place of sour cream for a lighter dip.
• Substitute half (or all) of the mayonnaise with plain Greek yogurt if you prefer less mayo flavor.
• Swap mozzarella for Monterey Jack, pepper jack (for heat), or a blend of Italian cheeses.
• Use frozen kale or well-drained cooked fresh spinach instead of frozen chopped spinach.
• If you can’t find canned artichoke hearts, use jarred marinated artichokes (drained and patted very dry) and reduce added salt slightly.
• For vegetarian-friendly Parmesan, choose a brand labeled rennet-free or use a similar hard aged cheese like Grana Padano or Pecorino (adjust salt, as they can be saltier).

You Must Know

• Doneness – If the cheese looks mostly melted but you’re not sure it’s ready, give the dip a slow stir all the way to the bottom and look for long, stretchy cheese pulls and no solid cream cheese chunks; this usually happens around the 2-hour mark on LOW.
• Avoid – To prevent a watery, loose dip, firmly squeeze the thawed spinach in a towel until it feels almost dry and press the artichokes in a sieve until only a few drops fall; any extra 30–60 ml of water will noticeably thin the texture.
• Troubleshoot – If the dip turns out too thick or tight, loosen it with 15–30 ml of milk or cream at a time right in the crock, stirring until it flows slowly off a spoon but doesn’t run; this is easiest to correct while it’s still on WARM.
• Scale – For a crowd, you can double the recipe in a 6–7 quart cooker and extend the LOW time to about 3 hours, stirring at least twice so the center reaches the same creamy, bubbling consistency as the edges.
• Flavor Boost – For more punchy flavor, add an extra 15 g Parmesan and a pinch (about 1/8 teaspoon) more salt after tasting on WARM; Parmesan’s saltiness intensifies as it melts, so small increments keep it from tipping into “too salty.”

Serving Tips

• Serve in the warm crock with a ladle alongside sturdy chips and crackers.
• Spoon into a hollowed sourdough bread bowl; surround with torn bread pieces.
• Offer with assorted raw veggies: bell pepper strips, carrots, cucumbers, and celery sticks.
• Top with extra mozzarella and broil briefly in an oven-safe dish for a bubbly crust.
• Portion into individual ramekins for easy, double-dip–free party servings.

Storage & Make-Ahead

This dip keeps well in the fridge for 3–4 days in an airtight container.

Rewarm gently in the microwave or crock pot on LOW, stirring occasionally.

You can assemble it a day ahead, refrigerate, then cook.

It doesn’t freeze well—the dairy separates and the texture becomes grainy.

Reheating

Reheat leftovers gently in the microwave at 50% power, stirring every 30 seconds.

Or warm in a 300°F (150°C) oven or on low on the stovetop, adding a splash of milk if thick.

Game‑Day Party Staple

On game day, I always picture a bubbling crock pot of spinach artichoke dip at the center of the coffee table, sending out warm, garlicky steam as everyone crowds around with chips and toasted baguette slices.

The TV hums in the background, but all eyes drift back to that creamy, golden swirl every few minutes.

I love how this dip quietly anchors the whole spread, no fuss, just steady comfort.

• The slow cooker keeps it warm from kickoff to overtime.
• Thick, cheesy ribbons cling to every sturdy chip.
• The tang of artichokes cuts through rich mozzarella and Parmesan.
• Flecks of spinach add color and a gentle, earthy note.
• Each scoop feels like a tiny, edible time‑out from the noise.

Final Thoughts

Give this Crock Pot Spinach Artichoke Dip a try the next time you need an easy, crowd-pleasing appetizer—you might find it becomes your go-to party recipe.

Don’t hesitate to tweak the seasonings, cheeses, or add-ins like bacon to make it perfectly your own.

Frequently Asked Questions

Can I Double This Recipe in a Larger Slow Cooker Without Issues?

Yes, you can, as long as your slow cooker’s at least 6 quarts. I’d keep it on low, stir more often, and watch the edges—cheesy bubbles, gentle steam, and rich garlic aroma will guide you.

Is This Spinach Artichoke Dip Gluten-Free as Written?

Yes, it’s naturally gluten-free as written, as long as your cream cheese, sour cream, and mayo are certified GF. Picture you dipping warm, velvety swirls of cheese, spinach, and artichokes with crisp crackers or veggies.

How Long Can the Dip Safely Sit Out on a Buffet Table?

You can safely let it sit out for about 2 hours; after that, I’d refrigerate it. Picture the cheese losing its velvety pull, warmth fading, and I’m whisking the creamy bowl back to chill.

Can I Use Fresh Spinach Instead of Frozen, and How Should I Prep It?

Yes, you can. I’d sauté chopped fresh spinach in a little butter or oil until wilted, squeeze it dry in a towel, then fold those emerald flecks into your creamy mixture, warm and fragrant.

What Wine or Drinks Pair Best With This Rich, Cheesy Dip?

I’d pour a crisp Sauvignon Blanc or dry Prosecco; their bright citrus cuts the richness. If you prefer cozy, sip chilled hard cider or a light pilsner—bubbles lift the creamy cheese like soft winter snow.