COLORFUL
I’ve seen people make this Spinach Artichoke Dip online for years but always opted out and bought the pre-made stuff from Walmart instead, which is never really as good as I’m hoping it will be. So I decided to give it a try and honestly, it couldn’t be easier. It’s basically a dump and go recipe that tastes like you spent a ton of time on it and will completely wow your friends next time you show up with it at a party!
Table of Contents
Why You’ll Love this Recipe
- Minimal Effort, Maximum Flavor: It’s almost ridiculously simple. You basically just toss everything into the Crock Pot and let the magic happen on its own. No need to slave away in the kitchen; let the slow cooker do its thing.
- Versatility is its Middle Name: Whether it’s game night, a fancy dinner party, or a quiet evening with Netflix, this dip fits right in. It pairs equally well with sliced veggies as it does with crispy tortilla chips or warm pita bread.
- Crowd-Pleaser Guaranteed: I’m yet to meet someone who doesn’t have their eyes light up at the mention of Spinach Artichoke Dip. It’s universally loved. Bring this to any gathering, and watch it disappear in no time.
Crock Pot Spinach Artichoke Dip Ingredients
- Frozen Chopped Spinach
- Artichoke Hearts, canned
- Mayonnaise
- Sour Cream
- Cream Cheese
- Parmesan Cheese, grated
- Mozzarella Cheese
- Minced Garlic
- Salt
- Black Pepper
- Red Chili Flakes
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Crock Pot Spinach Artichoke Dip
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 10
- Ensure that the spinach is completely thawed. Squeeze out any excess moisture. (spinach holds a lot of moisture so make sure to squeeze out the excess so your dip isn’t watery as it cooks)
- Drain the canned artichoke hearts and chop them into smaller bite-sized pieces.
- Lightly grease the inside of the Crock Pot with olive oil to prevent sticking.
- *Most recipes say to just throw in softened cream cheese cut into pieces but I found that those pieces, even when softened and small, don’t break down and mix in easily while cooking so you’re left with pockets of cream cheese. I recommend melting your cream cheese in the microwave for about 15-20 seconds or until almost liquid, then adding it into your ingredients.
- In a large mixing bowl, combine the spinach, chopped artichokes, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, cream cheese, minced garlic, salt, and black pepper.
- Mix until all the ingredients are well incorporated.
- Transfer the mixed ingredients into the greased Crock Pot, spreading it out evenly.
- Cover the Crock Pot and cook on low for 2 to 3 hours. Check and stir occasionally to prevent burning or sticking at the edges.
- If you prefer a spicier dip, stir in red chili flakes before serving.
- Once the dip is hot and melty, give it a good stir and then serve it warm.
Accompany the dip with sliced baguettes, crackers, chips or fresh vegetables like carrots and celery sticks.
Storage and Reheating Instructions
How to Store Crock Pot Spinach Artichoke Dip:
Once cooled, you can store the dip in an airtight container in the refrigerator for about 3-4 days. It’s important to note, though, that with each passing day, the consistency might change slightly, especially if it’s reheated multiple times. It’s best enjoyed within the first couple of days for the ultimate creamy texture and flavor.
How to Reheat Crock Pot Spinach Artichoke Dip:
When you’re ready to dive into it again, reheat the dip in the microwave in 30-second intervals, giving it a good stir in between, until it’s creamy and hot. If you find the dip has thickened a bit more than you’d like, you can stir in a splash of milk or cream to bring back its creamy consistency during reheating.
Helpful Tips & Substitutions
Can This Be Frozen?
I prefer it fresh but if you want to freeze leftovers then go for it! Once the dip has cooled down, place it in freezer-safe bags or containers. When you’re ready to serve it again, thaw in the refrigerator overnight and then reheat. The consistency might change slightly, but the fabulous flavor remains!
Can This Be Made Ahead of Time?
Yes! You can combine all the ingredients and keep it in the refrigerator a day in advance. When you’re ready, simply transfer to the Crock Pot and cook as instructed. Easy peasy.
Substitutions & Variations
- Not a fan of mayo? You can use Greek yogurt for a tangy and healthier alternative.
- Add a dash of nutmeg or some sautéed onions for an added depth of flavor.
- Prefer a vegan version? Substitute the cheeses and creams with their vegan counterparts.
Helpful Cooking Notes
- Melting the cream cheese, as mentioned in the recipe, is a game-changer. Trust me on this!
- For an added touch of decadence, sprinkle some extra mozzarella on top during the last 15 minutes of cooking. The result? A beautifully browned and bubbly top layer.
- If you’re in a time crunch, you can also cook this dip on high for 1 to 1.5 hours.
To my fellow lazy shoppers, say goodbye to those lackluster store-bought dips. With this Crock Pot Spinach Artichoke Dip, you’re about to elevate your snacking game. So, the next time you’re invited to a potluck or game night, or even if you just want to treat yourself on a lazy Sunday, whip this up.
Remember, the secret to great cooking isn’t just the ingredients. It’s the love and enthusiasm you put into it. Happy dipping, my friend! 🥄🎉
Try Some of our Other Favorite Dip Recipes
Crock Pot Spinach Artichoke is a perfectly creamy and cheesy, irresistible crowd-pleaser. Discover the secret to the best homemade dip that’s miles ahead of store-bought versions.
INGREDIENTS
- 2 12 oz. package Frozen Chopped Spinach, thawed and drained
- 2 14 oz. can Artichoke Hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 8 oz Cream Cheese, melted*
- 1 cup Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- 1 tsp Minced Garlic
- 2 tsp Salt
- 1 tsp black pepper
- 1 tsp red chili flakes, optional, for heat
INSTRUCTIONS
- Ensure that the spinach is completely thawed. Squeeze out any excess moisture. (spinach holds a lot of moisture so make sure to squeeze out the excess so your dip isn’t watery as it cooks)
- Drain the canned artichoke hearts and chop them into smaller bite-sized pieces.
- Lightly grease the inside of the Crock Pot with olive oil to prevent sticking.
- *Most recipes say to just throw in softened cream cheese cut into pieces but I found that those pieces, even when softened and small, don’t break down and mix in easily while cooking so you’re left with pockets of cream cheese. I recommend melting your cream cheese in the microwave for about 15-20 seconds or until almost liquid, then adding it into your ingredients.
- In a large mixing bowl, combine the spinach, chopped artichokes, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, cream cheese, minced garlic, salt, and black pepper.
- Mix until all the ingredients are well incorporated.
- Transfer the mixed ingredients into the greased Crock Pot, spreading it out evenly.
- Cover the Crock Pot and cook on low for 2 to 3 hours. Check and stir occasionally to prevent burning or sticking at the edges.
- If you prefer a spicier dip, stir in red chili flakes before serving.
- Once the dip is hot and melty, give it a good stir and then serve it warm.
NOTES
Storage and Reheating Instructions:
How to Store Crock Pot Spinach Artichoke Dip:
Once cooled, you can store the dip in an airtight container in the refrigerator for about 3-4 days. It’s important to note, though, that with each passing day, the consistency might change slightly, especially if it’s reheated multiple times. It’s best enjoyed within the first couple of days for the ultimate creamy texture and flavor.How to Reheat Crock Pot Spinach Artichoke Dip:
When you’re ready to dive into it again, reheat the dip in the microwave in 30-second intervals, giving it a good stir in between, until it’s creamy and hot. If you find the dip has thickened a bit more than you’d like, you can stir in a splash of milk or cream to bring back its creamy consistency during reheating.Helpful Tips & Substitutions
Can This Be Frozen?
Absolutely! Once the dip has cooled down, place it in freezer-safe bags or containers. When you’re ready to serve it again, thaw in the refrigerator overnight and then reheat. The consistency might change slightly, but the fabulous flavor remains!Can This Be Made Ahead of Time?
Yes! You can combine all the ingredients and keep it in the refrigerator a day in advance. When you’re ready, simply transfer to the Crock Pot and cook as instructed. Easy peasy.Substitutions & Variations
- Not a fan of mayo? You can use Greek yogurt for a tangy and healthier alternative.
- Add a dash of nutmeg or some sautéed onions for an added depth of flavor.
- Prefer a vegan version? Substitute the cheeses and creams with their vegan counterparts.
Helpful Cooking Notes
- Melting the cream cheese, as mentioned in the recipe, is a game-changer. Trust me on this!
- For an added touch of decadence, sprinkle some extra mozzarella on top during the last 15 minutes of cooking. The result? A beautifully browned and bubbly top layer.
- If you’re in a time crunch, you can also cook this dip on high for 1 to 1.5 hours.
NUTRITION
Calories: 361kcalCarbohydrates: 4gProtein: 8gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 62mgSodium: 952mgPotassium: 89mgFiber: 0.3gSugar: 2gVitamin A: 786IUVitamin C: 2mgCalcium: 226mgIron: 0.3mg
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