This effortless crock pot spinach artichoke dip is a creamy blend of marinated artichokes, tender spinach, and three cheeses. It’s the ultimate appetizer!
I love making this crock pot spinach artichoke dip whenever we’re hosting dinner or having friends over for a game night. As a mom of two teens, I’m always looking for crazy easy recipes that don’t take too much hands-on time, and this one is IT. Whenever the house is full of people and energy, I can just dump all the ingredients into the crock pot, walk away, and focus on quality time. The best part? This dip stays warm the entire time, so guests can scoop it whenever they’re ready (no reheating required!).
Crock Pot Spinach Artichoke Dip Video
How To Make Crock Pot Spinach Artichoke Dip
This spinach artichoke dip only takes three simple steps, then it’s completely hands-off!
- Place the ingredients into the crock pot: Lightly grease the inside of the crock pot. Add all the ingredients except 1/2 cup of the mozzarella cheese inside.
- Cook the dip: Cover the crock pot and cook the dip on “low” for 1½–2 hours, stirring every 30 minutes.
- Melt the mozzarella: Add the remaining mozzarella, cover, and cook for another 10-15 minutes. Switch the crockpot to “warm” for serving.
Hot tip: Serve the dip with tortilla chips, crackers, pita chips, toasted baguette slices, or a veggie platter.
Tips From the Kitchen
Tim and I have always been obsessed with spinach artichoke dip, so I’ve made it countless times over the years. Here are my top four tips for the best flavors and perfect creamy consistency!
- Use room temperature cream cheese. It melts faster and more evenly than cold cream cheese.
- Drain the spinach well. To prevent your dip from turning out watery, drain as much liquid out of the defrosted spinach as possible. A cheesecloth (this one is my fav!) or kitchen towel work great here.
- Season the dip to taste. I don’t usually add any seasonings because I think the Parmesan has enough flavor, but if you want more of a punch, add a pinch of salt, pepper, and/or red pepper flakes.
- Adjust the consistency. If the dip thickens too much while sitting, stir in 1-2 tablespoons of milk or cream.
Short on time? Make spinach artichoke dip in the oven instead.
Storage & Reheating
This dip never lasts long in our house, but if you end up with leftovers, count it as a win! It’s just as yummy the next day with a quick reheat.
- Storage: Allow the leftover dip to cool completely, then transfer it to an airtight container and refrigerate for up to four days.
- Reheating: Reheat the dip in the microwave or over the stovetop for the quickest results. Or, place the dip in an oven-safe dish, cover it with foil, and reheat in the oven at 350°F for 15-20 minutes.
More Dip Recipes
- Smoked Salmon Dip — So fresh and packed with lemon-and-herb flavor
- Queso Fundido — Grab yourself some cheese and chorizo, and you’re all set!
- Eggplant Pepper Dip — A blend of caramelized veggies, garlic, and herbs
- Jalapeño Popper Dip — Perfect for spice lovers
Recipe
Ingredients
- 8 oz cream cheese cut into cubes (room temp helps)
- 1 cup sour cream
- 1/3 cup mayonnaise
- 3 garlic cloves pressed
- 1/2 cup Parmesan cheese finely grated
- 2 cups mozzarella cheese shredded, divided
- 10 oz frozen chopped spinach thawed and very well squeezed dry
- 10 oz marinated artichoke hearts drained and chopped
Instructions
- Lightly grease the inside of a 4–6 quart slow cooker. Add the cubed cream cheese, sour cream, mayonnaise, and garlic directly into the crock pot.
- Sprinkle in the Parmesan, 1½ cups of the mozzarella, spinach, and chopped artichokes.
- Cover and cook on LOW for 1½–2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.
- Once the dip is smooth, sprinkle the remaining ½ cup mozzarella over the top.
- Cover and cook for another 10–15 minutes, just until the cheese melts. Switch the crock pot to WARM and serve the dip directly from the slow cooker. Enjoy!
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