Easy Crockpot Spinach Artichoke Dip

This easy crockpot spinach artichoke dip is the ultimate party appetizer. Creamy, cheesy, and packed with the flavors of spinach and artichokes, it's a guaranteed crowd-pleaser for game days, holidays, and casual get-togethers. With minimal prep, your trusty slow cooker transforms simple ingredients into a creamy, irresistible dip perfect for chips, crackers, or veggies. It's a versatile, make-ahead recipe that you'll keep coming back to again and again!

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Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 10 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups Parmesan cheese, shredded You can do half Parmesan and half Mozzarella for a gooier, meltier texture.
10 ounces frozen chopped spinach Make sure to thaw and drain it to avoid a watery dip. For fresh spinach, cook down about 1 pound until it reduces to 10 ounces.
14 ounces artichoke hearts Use jarred artichokes for convenience or 5-6 medium frozen artichoke hearts (thawed and drained).
2 teaspoons minced garlic Fresh is best but jarred works too.
⅔ cup sour cream Greek yogurt works beautifully as a lighter option.
8 ounces cream cheese Full-fat gives the creamiest texture, but reduced-fat will work in a pinch.
⅓ cup mayonnaise Adds a depth of flavor to the dip—it’s a must-include!

Equipment

Medium-sized mixing bowl
Medium saucepan
Crockpot

Method

Mix your ingredients: Grab a medium-sized bowl and toss in 2 cups shredded Parmesan cheese, thawed-and-drained spinach, and drained artichoke hearts. Add in the minced garlic, sour cream, cream cheese, and mayo. Stir well to combine!
Start melting: Transfer the mixture to a medium-sized saucepan and warm it over medium-low heat. Stir occasionally until everything melts together into a creamy, dreamy dip.
Slow cook it to perfection: Pour the melted mixture into your crockpot. Cook on High for 1-2 hours or on Low for 3-4 hours. If you're serving this at a party, switch to the warm setting to keep the dip perfectly gooey and ready to eat.
Season and serve: Taste the dip and add salt or pepper if needed. Serve with chips, crackers, or veggies for dipping—and watch it disappear!

Notes

Drain thoroughly: Ensure the spinach and artichokes are properly drained to avoid a watery dip. Use paper towels or a kitchen cloth to squeeze out excess moisture.

Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for an extra kick.

Prep ahead: Combine the ingredients up to 2 days in advance and store the mixture in the fridge until you’re ready to cook.

Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 6-8 weeks. Thaw overnight and reheat gently in the crockpot or microwave.