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!
Spinach artichoke dip is one of the best appetizer recipes to make for just about any occasion. It’s always a top pick for me along with the classic pimento cheese.
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 fuss free dip 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 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 at all!)
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.
I love spinach, and combined with three types of cheese?
You just can’t go wrong.
What do you serve with artichoke dip?
My personal favorite is tortilla chips.
The crispy salty bite combined with the hot cheesy dip is so delicious!
This dip would also go fabulously with crackers, or even toasted baguettes.
How do you reheat spinach and artichoke dip?
You can easily reheat this dip in the oven if serving multiple people, or the microwave for smaller portions.
If heating in the oven, bake the dip at 350 degrees until hot and bubbly.
For the microwave, usually 30 seconds – 1 minute heats up a single sized portion perfectly!
Does spinach dip have to be refrigerated?
Yes, any leftovers should be refrigerated and stored in an airtight container with a lid.
How long does spinach artichoke dip last in fridge?
Dip should be eaten within 3-4 days after cooking, but I doubt it will last that long in your house!
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, 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 ingredients except cream cheese to a slow cooker and stir to combine
- Cut cream cheese into cubes and place on top of the dip
- Cook spinach artichoke dip on high for 1.5 hours, then stir the cream cheese in
- Cook an additional 15 - 30 minutes, until dip is hot and bubbly
- Salt dip to taste (I used ¾ teaspoon of salt)
- Serve with tortilla chips
Store any leftovers in the fridge in an airtight container for 3-4 days
Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 399mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 9g