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Crockpot Spinach Artichoke Dip is creamy and delicious for the perfect dip for parties, Game Day and more. The crock pot makes it so easy for an appetizer everyone will love with hardly any work.
Crockpot Spinach Artichoke Dip Recipe:
This easy recipe combines for the perfect blend of cheese, spinach, artichokes and more. Crockpot Spinach Artichoke Dip makes each bite perfect for snacking, football season parties and so much more.
I love that you can toss this in the crock pot and have the best party food without taking any time away from your guests. The slow cooker does all of the work for this creamy and delicious dip.
This Spinach Artichoke Dip can be made in the oven or in your slow cooker. It is always a crowd favorite and can be served with crackers, chips or vegetables. You might also like Million Dollar Dip or Beer Cheese Dip.
Ingredients:
- Frozen Spinach
- Quartered Artichoke Hearts
- Cream Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Minced Garlic
- Milk
- Black Pepper
This all combines for the most creamy and delicious dip that everyone will love. The flavor is amazing and anyone can make this dip.
If you can toss things into a crock pot, you can make this. It is super easy.
How to Make Spinach Artichoke Dip in Crockpot:
- Step 1 – In a 4 quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, garlic and milk.
- Step 2 – Carefully stir to combine, as the slow cooker will be very full. Season with pepper.
- Step 3 – Cover and cook on high for 2 hours, or until all the cheeses are melted. Stir to make sure that all of the ingredients are combined.
- Step 4 – You can also cook on low but adjust the cooking time to 3-4 hours. Let rest for about 30 minutes before serving.
How long to Cook?
Cooking the spinach dip in the crock pot takes about 2 hours when cooking on high. If you prefer you can also cook on low for about 3 hours. Once the cheese is melted and the ingredients are warm, then it is ready to be served.
Why is my Spinach Dip too thick?
If your spinach dip is to thick, then you may need to add some liquid to it. But you have to add the right liquid. Since milk is already part of the ingredients, it would a great liquid to add in a little to change the consistency.
I like to add in about a tablespoon at a time to thin out the texture.
What to Serve with Slow Cooker Spinach Artichoke Dip:
- Chips – Serve with tortilla chips, crackers, or sliced baguette. Pita chips are also a great option. I like to have an assortment of crackers when making this dip.
- Vegetables – It is also really tasty with cut up veggies such as carrots and celery.I like to put out a tray of both so everyone has lots of options.
- Potatoes – Slice some potatoes or French fries to serve with the dip.
The veggies are great for those trying to watch their carbs and the crackers are perfect for everyone else.
Everyone loves this dip as it is so delicious and easy to make. Serve what you like the best and be prepared to watch this dip disappear.
Additions or Substations for Artichoke Dip:
- Add in Protein – To make this dip more hearty, add in some protein. We recommend chicken, shrimp, steak or crab.
- Dijon Mustard – For added flavor, mix in teaspoon Dijon mustard.
- Spicy Option – If you would like to add some heat to your dip, mix in some hot sauce or red pepper flakes.
- Cheese – Feel free to change the cheese to what you have on hand.
- Spinach Variations – This recipe would be delicious with kale instead of spinach.
- Sour Cream – For a creamier texture, you can add in sour cream of Greek Yogurt for added flavor.
Can I Use Fresh Spinach?
This spinach dip can be made with fresh baby spinach. It would take about 4 cups of fresh spinach to substitute for the frozen spinach.
Can Spinach Artichoke Dip be Made ahead of Time?
Yes, this is the perfect dip to make ahead of time. Prepare the spinach dip the day before and place in the refrigerator after it has cooled.
Serve the dip the next day. I usually put it back in the slow cooker to keep it warm.
How to Store:
Store the leftover dip in the air tight container for up to 3 days in the fridge. It is a delicious dip the next day as the ingredients really marinate together. Serve warm with your favorite crackers or bread.
How to Freeze Spinach and Artichoke Dip:
You can freeze spinach and artichoke dip by placing it in a freezer container for up to 3 months.
When you are ready to serve this dip, place the frozen dip in the refrigerator to thaw overnight. Heat in a sauce pan or the microwave to reheat.
Easy and Delicious Spinach Dip:
Serving dip is one of my favorite recipes to serve when having friends over. They are also the perfect holiday appetizer. It is a great way to have your friends gather around the table and chat.
This spinach dip is easy to make with simple ingredients. It is always a crowd favorite and we rarely have an leftovers.
Print this Slow Cooker Spinach Artichoke Dip recipe below:
Crockpot Spinach Artichoke Dip
Ingredients
- 18 oz frozen spinach thawed and drained
- 2 14 oz each cans quartered artichoke hearts, drained
- 16 oz cream cheese at room temperature
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoon minced garlic
- 1/2 cup milk
- 1/2 teaspoon Black pepper
Instructions
- In a 4 quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, garlic and milk. Carefully stir to combine, as the slow cooker will be very full. Season with pepper.
- Place the lid on the slow cooker and cook on high for 2 hours, or until all the cheeses are melted. Stir to make sure that all of the ingredients are combined.
Recipe Notes
Nutrition Facts
Try these other easy dip recipes:
- Crock Pot Rotel Dip
- Pizza Dip
- Dill Pickle Dip
- The Best Crock Pot White Cheese Dip
- Copycat Fritos Bean Dip Recipe
- Crockpot chili cheese dip
- Also see our other Crock Pot Dip Recipes
This dip is delicious! I have used fresh baby spinach and the frozen both work great but I prefer the fresh. So easy in the slow cooker. Sometimes I leave the artichokes out it’s great as a spinach dip too. I will make a large batch and have it for all week. Will definitely make for Super Bowl Sunday this week. I highly recommend this dip.
This looks so good. Can it be re-heated? Or is it best to make in smaller quantities? like half the recipe?