Crock Pot Spinach Artichoke Dip

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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.

Prep Time15

Cook Time3

Total Time3 15

Course: Appetizer

Keyword: Crock Pot Spinach Artichoke Dip

Servings:

Calories: 361kcal

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