There’s something about lifting the lid of a slow cooker and being greeted by a cloud of warm, garlicky steam, rich with melting cheese and tender artichokes.
This Slow Cooker Spinach Artichoke Dip is the ultimate cozy appetizer—creamy, velvety, and generously studded with bright green spinach and soft bites of artichoke. It’s surprisingly quick to assemble, then the slow cooker does the rest while you get on with your day.
It’s perfect for busy hosts, game-day gatherings, family movie nights, or anyone who loves set-it-and-forget-it comfort food.
I still remember the evening friends dropped by with almost no notice; I threw everything into the slow cooker, and by the time we’d caught up over drinks, a bubbling, golden dip was ready to scoop up with crackers and veggies. It turned potential stress into an easy, welcoming night.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers restaurant-quality creamy, cheesy flavor with minimal hands-on time
- Stays warm and scoopable for hours, perfect for parties and game day
- Uses convenient pantry staples like canned artichokes and frozen spinach
- Frees up oven space when you’re cooking a big holiday or potluck spread
- Easily customizable with extra spice, different cheeses, or added herbs
Ingredients
- 225 g cream cheese, softened — full-fat melts smoother
- 240 ml sour cream — full-fat for best richness
- 120 ml mayonnaise — choose a real-egg, full-fat brand
- 150 g grated Parmesan cheese — freshly grated if possible
- 150 g shredded mozzarella cheese — low-moisture, whole milk for gooey texture
- 400 g canned artichoke hearts, drained and chopped — squeeze gently to remove excess liquid
- 300 g frozen chopped spinach, thawed and well-drained — wring out thoroughly to avoid watery dip
- 3 cloves garlic, minced — fresh cloves give better flavor than jarred
- 2 g salt — adjust to taste at the end
- 1 g black pepper, ground — freshly ground for more aroma
- 1 g red pepper flakes, crushed (optional) — add for a mild kick
Step-by-Step Method
Soften and Blend the Base
Bring the cream cheese to room temperature so it blends smoothly. Add cream cheese, sour cream, and mayonnaise to a mixing bowl.
Stir until the mixture is creamy and uniform, with no lumps remaining.
Use a spatula to scrape the sides and bottom so everything is evenly incorporated before adding the remaining ingredients.
Mix in Cheeses and Seasonings
Stir in the grated Parmesan and shredded mozzarella until they’re fully combined with the creamy base.
Add the minced garlic, salt, black pepper, and red pepper flakes, if using. Mix thoroughly so the seasonings are evenly distributed.
Make certain no pockets of dry cheese or spices remain in the mixture.
Fold in Spinach and Artichokes
Squeeze excess moisture from the thawed spinach using your hands or a clean towel.
Chop the drained artichoke hearts into small pieces. Gently fold the spinach and artichokes into the cheese mixture.
Continue folding until the vegetables are evenly spread throughout the dip, creating a consistent texture for easy scooping.
Prepare and Fill the Slow Cooker
Lightly grease the inside of the slow cooker with oil or nonstick spray to prevent sticking.
Use a spatula to transfer the dip mixture into the slow cooker. Spread it into an even layer, smoothing the top.
Make certain the mixture reaches the edges so it cooks uniformly and doesn’t burn on any hot spots.
Cook Low and Stir Well
Cover the slow cooker with its lid and set it to LOW.
Cook for about 2 hours, or until the dip is hot and bubbling around the edges and the cheese is fully melted.
Remove the lid and stir the dip thoroughly, redistributing the heat and ingredients for a smooth and consistent texture.
Rest, Adjust, and Serve Warm
Turn off the slow cooker and replace the lid. Let the dip rest for about 10 minutes so it thickens slightly.
Stir again and check the consistency; add a splash of milk or cream if it’s too thick.
Serve the dip warm directly from the slow cooker or transfer to a serving bowl.
Ingredient Swaps
- Use Greek yogurt instead of sour cream and/or mayonnaise for a higher-protein, slightly lighter dip; Neufchâtel can replace cream cheese for less fat.
- Substitute canned or jarred artichokes with frozen (thawed and drained) if that’s what you have, and any good melting cheese (Monterey Jack, fontina, provolone) can stand in for mozzarella.
- For dietary needs: choose lactose-free cream cheese/sour cream and certified gluten-free dippers; for vegetarian, verify Parmesan is made with vegetarian rennet or swap in a rennet-free hard Italian-style cheese.
You Must Know
– Safety • For safe serving over a party window → Keep the cooker on WARM and guarantee the dip stays steaming-hot (above ~60°C / 140°F), giving it a good stir every *30 minutes*; this helps hold a safe temperature and prevents a scorched ring forming on the sides.
Serving Tips
- Serve in the slow cooker on WARM with a small ladle for easy self‑service.
- Offer an assortment of dippers: tortilla chips, baguette slices, pita chips, and pretzel thins.
- Add lighter options like carrot sticks, celery, bell pepper strips, and cucumber rounds alongside.
- Garnish with extra Parmesan, red pepper flakes, and chopped parsley for color and flavor.
- Hollow a round loaf of bread and pour hot dip inside for a fun centerpiece.
Storage & Make-Ahead
This dip keeps well in the fridge for 3–4 days in an airtight container.
Reheat gently on LOW in the slow cooker or in the microwave, stirring occasionally.
It’s great for make-ahead: assemble in the crock, refrigerate up to 24 hours, then cook.
Freezing isn’t ideal; dairy can separate.
Reheating
Reheat gently in a microwave-safe dish at 50% power, stirring every 20–30 seconds.
Or warm in a small saucepan over low heat.
Or in the oven at 300°F (150°C) until heated through.
Game-Day Party Favorite
Nothing says game day like a slow cooker parked at the center of the coffee table, lid cracking open to release a wave of garlicky, cheesy steam.
I love watching everyone drift toward it during commercial breaks, chip in hand, faces already lit up.
The room smells like melted mozzarella, Parmesan, and toasted garlic, warm and irresistible.
You know that moment when the first scoop comes out, strings of cheese stretching and snapping?
That’s when the chatter gets louder and the drinks taste better.
I set out a pile of chips, toasted baguette slices, and a few crisp veggies, then let the dip do the work.
It stays hot, creamy, and welcoming right through overtime.
Final Thoughts
Give this Slow Cooker Spinach Artichoke Dip a try for your next get-together and see how quickly it disappears!
Feel free to tweak the seasonings or cheese blend to make it perfectly your own.
Frequently Asked Questions
Can I Make This Dip on HIGH Instead of LOW in the Slow Cooker?
Yes, you can, but I’d cook it on HIGH for only about 1 hour. I’d stir halfway, watching edges bubble gently, so the cheese melts silky and lush without scorching or turning grainy.
Is This Spinach Artichoke Dip Gluten-Free as Written?
Yes, it’s naturally gluten-free as written, as long as each ingredient’s labeled gluten-free. Picture you dipping warm, garlicky, velvety cheese swirled with tender spinach and artichokes, safe for your cozy, wheat-free gatherings.
How Can I Make This Recipe Lower in Fat and Calories?
You can lighten it by using Neufchâtel cream cheese, light sour cream, and Greek yogurt instead of mayonnaise. I’d also add extra spinach and artichokes so each warm, garlicky bite feels abundant, not heavy.
Can I Safely Keep the Slow Cooker Dip Out During a Party?
You can, but I’d keep it hot or chilled and limit room‑temperature time to 2 hours. I picture the creamy bowl steaming gently on “warm,” surrounded by crisp vegetables and toasted bread soaking up every lush bite.
Is It Possible to Freeze Leftover Spinach Artichoke Dip?
Yes, you can freeze it. I spoon the creamy, garlicky dip into airtight containers, smooth the top, then thaw gently and rewarm; it won’t be perfect, but it still tastes like warm, comforting party memories.
Slow Cooker Spinach Artichoke Dip
Equipment
- 1 slow cooker (2–4 quart)
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 rubber spatula or wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 225 gram cream cheese softened
- 240 milliliter sour cream
- 120 milliliter mayonnaise
- 150 gram grated Parmesan cheese
- 150 gram shredded mozzarella cheese
- 400 gram canned artichoke hearts drained and chopped
- 300 gram frozen chopped spinach thawed and well-drained
- 3 clove garlic minced
- 2 gram salt
- 1 gram black pepper ground
- 1 gram red pepper flakes optional; crushed
Instructions
- Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl and stir until smooth.
- Stir in the Parmesan cheese, mozzarella cheese, garlic, salt, black pepper, and red pepper flakes until evenly combined.
- Fold in the chopped artichoke hearts and well-drained spinach, mixing until distributed throughout the mixture.
- Lightly grease the slow cooker with a small amount of oil or nonstick spray.
- Transfer the dip mixture into the slow cooker and spread it into an even layer with a spatula.
- Cover and cook on LOW for 2 hours, or until hot and bubbly around the edges and the cheese is fully melted.
- Stir the dip thoroughly in the slow cooker to redistribute heat and ingredients.
- Turn off the slow cooker and let the dip rest, covered, for 10 minutes to slightly thicken.
- Serve warm directly from the slow cooker or transfer to a serving bowl and accompany with chips, bread, or vegetables.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
