Slow Cooker Spinach Artichoke Dip

There are certain appetizers that disappear almost as soon as they hit the table, and this Slow Cooker Spinach Artichoke Dip is always one of them. Rich, creamy, cheesy, and packed with tender artichokes and spinach, it’s the kind of warm dip everyone gathers around.

One of my favorite things about this recipe is how easy it is to make. A 1.5 to 2 quart slow cooker is the perfect size for this recipe, keeping the dip warm throughout your gathering without taking up much counter space. Whether you’re hosting game day, a holiday party, or simply looking for an easy appetizer for family movie night, this recipe is always a winner.

Whether you’re hosting game day, a holiday party, or simply looking for an easy appetizer for family movie night, this recipe is always a winner.

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Why You’ll Love This Recipe

• Hands-off slow cooker preparation
• Perfect for parties and holidays
• A small 1.5 to 2 quart slow cooker is the ideal size
• Creamy, cheesy, and packed with flavor
• Easy to prepare ahead of time
• Stays warm for serving

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 8 ounces cream cheese, softened
• 1 cup freshly grated Parmesan cheese, divided
• 1 clove garlic, minced
• ½ cup frozen chopped spinach, thawed and squeezed dry

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How It Comes Together

• Lightly grease the inside of a 1.5 to 2 quart slow cooker.
• Add the softened cream cheese, sour cream, mayonnaise, chopped artichokes, squeezed spinach, minced garlic, and ¾ cup of the Parmesan cheese.
• Stir everything together until well combined.
• Cover and cook on High for about 2 hours, stirring once or twice during cooking if possible.
• Just before serving, stir well until the dip is smooth and creamy.
• Sprinkle the remaining ¼ cup Parmesan cheese over the top before serving, if desired.
• Turn the slow cooker to the Warm setting to keep the dip hot and creamy throughout your gathering.
• Serve warm with crackers, toasted baguette slices, tortilla chips, pita chips, celery sticks, carrots, or sliced bell peppers.

Tips for Success

• Be sure to squeeze as much liquid as possible from the thawed spinach. Too much moisture can make the dip watery.
• Freshly grated Parmesan melts more smoothly and provides better flavor than pre-shredded cheese.
• Allow the cream cheese to soften before mixing for a smoother texture.
• A 1.5 to 2 quart slow cooker works best for this recipe. Using a larger slow cooker can cause the dip to spread out too much and may dry the edges before the center is fully heated.
• Give the dip a good stir before serving for the creamiest texture.

Make Ahead

• Combine all of the ingredients in the insert of your slow cooker, cover, and refrigerate for up to 2 days.
• When you’re ready to serve, place the insert into the slow cooker and cook as directed.

Freezing

• Mix all of the ingredients together and freeze the uncooked mixture in a freezer-safe container for up to 2 months.
• Thaw overnight in the refrigerator before transferring the mixture to yourslow cooker and cooking according to the recipe directions.

Easy Variations

Fresh Spinach

• Substitute about 10 ounces of fresh spinach. Sauté it with a drizzle of olive oil until wilted, cool completely, then squeeze dry before adding it to the slow cooker.

Lightened-Up Version

• Replace the sour cream with plain Greek yogurt and use reduced-fat cream cheese.

Extra Cheesy

• Mix in an additional ½ cup shredded mozzarella for an extra cheesy dip.

Add Some Heat

• Stir in crushed red pepper flakes, diced jalapeños, or a few dashes of your favorite hot sauce.

Serving Ideas

Serve this warm dip with:

• Toasted baguette slices
• Butter crackers
• Pretzel crisps
• Pita chips
• Tortilla chips
• Fresh vegetables like celery, carrots, cucumber slices, and bell peppers