This Slow Cooker Spinach Artichoke Dip is the best crock pot appetizer. Make it ahead of time with just a few minutes of prep work. You can’t go wrong with this delicious dip recipe!
This spinach artichoke dip is the best easy appetizer!
Whether it’s a Christmas party, New Year’s Eve, football season, the big game, or whatever the occasion, hot and cheesy spinach dip is always a winner appetizer!
It’s so delicious I even made it for dinner with this spinach artichoke pasta bake.
To make it even easier, this recipe is made entirely in the slow cooker, making it a super simple dip recipe that can be made ahead!
Spinach Artichoke Dip Ingredients
- diced yellow onion
- fresh minced garlic
- artichoke hearts, drained and chopped
- frozen spinach
- cream cheese
- sour cream
- freshly grated parmesan cheese
- grated mozzarella cheese
How to make spinach artichoke dip in the crock pot
Step 1: Dice up the onion and garlic, drain the artichoke hearts and chop them up, then measure out the remaining ingredients: sour cream, mayo, parmesan cheese, mozzarella cheese, and frozen spinach.
Step 2: Mix together all of the ingredients except for the cream cheese in the slow cooker.
Step 3: Once the ingredients are mixed, cut up the cream cheese into cubes and place on top of the rest of the dip.
Step 4: Cook the spinach dip on high for 1.5 hours (no need to stir). Once the 1.5 hours is up, stir it all up as the cream cheese will be nice and soft and mix right in now.
Cover and cook the dip on high an additional 15 – 30 minutes, until hot and bubbly.
Serve with tortilla chips and watch it disappear!
With cook time less than 2 hours and prep time only a few minutes, this cheesy spinach dip is always a go to recipe for me.
What do you serve with artichoke dip?
- tortilla chips
- toasted baguettes
- pita chips
- pretzel chips
My personal favorite is tortilla chips. The crispy salty bite combined with the hot cheesy dip is so delicious!
Spinach artichoke dip storage
Leftover spinach artichoke dip can be stored in an airtight container in the refrigerator for 3-4 days.
Yes, any leftovers should be refrigerated and stored in an airtight container with a lid.
In the microwave: Place in a microwave safe bowl and microwave for 30-60 seconds, or until heated through.
In the oven: Place in an oven safe dish and bake at 350 degrees until hot and bubbly.
More easy appetizers
- Crock Pot Queso Dip
- Creamy Spinach Dip
- Cream Cheese Bean Dip
- Veggie Dip
- Pimento Cheese Ball
- Cream Cheese Fruit Dip
- Chip Dip
- The Best Cheese Ball Recipe
- 5 Minute Nacho Cheese Sauce
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- ½ yellow onion, finely diced diced
- 8 cloves of garlic, minced
- 14 oz artichoke hearts, drained and chopped
- 12 oz frozen spinach
- 8 oz block of cream cheese
- ⅔ cup sour cream
- ¼ cup mayo
- 2 cups freshly grated parmesan cheese
- 1 ½ cups grated mozzarella cheese
- Add all of the ingredients except cream cheese to a slow cooker and stir to combine
- Cut the cream cheese into cubes and place on top of the dip
- Cook the spinach artichoke dip on high for 1.5 hours, then stir the cream cheese in
- Cook an additional 15 - 30 minutes, until the dip is hot and bubbly
- Salt dip to taste (I used ¾ teaspoon of salt)
- Serve hot with tortilla chips
Store any leftovers in the fridge in an airtight container for 3-4 days
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 399mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 9g