Dinner

Crockpot Spinach Artichoke Dip Recipe

ByRafael Mansero February 22, 2026February 22, 2026

Introduction

This Crockpot Spinach Artichoke Dip is a creamy, cheesy, and flavorful appetizer that’s perfect for gatherings or cozy nights in. Using a slow cooker makes it effortless to prepare, allowing the flavors to meld together beautifully while you relax.

A close-up image showing a woman's hand holding a triangular tortilla chip dipped into a bowl of creamy spinach and cheese dip. The dip has a thick, chunky texture with visible pieces of dark green spinach mixed throughout the light, creamy cheese base, with a few melted cheese strings stretching from the bowl to the chip. The white bowl is full and surrounded by additional tortilla chips scattered on a white marbled surface. The overall color palette includes light beige from the chips and creamy white mixed with green from the dip. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ yellow onion, diced
6 cloves garlic, minced
14 oz drained chopped artichoke hearts
12 oz frozen spinach
8 oz cream cheese
⅔ cup sour cream
¼ cup mayonnaise
2 cups freshly grated Parmesan cheese
1½ cups grated mozzarella cheese
½ tablespoon salt

Instructions

Step 1: Add all ingredients to the slow cooker except for the cream cheese. Mix everything well to combine evenly.
Step 2: Cut the cream cheese into 1 inch by 1 inch cubes and place them on top of the other ingredients in the slow cooker.
Step 3: Cook on high for 1.5 hours, allowing the dip to heat through and cheeses to melt.
Step 4: After cooking, stir the mixture thoroughly to blend the cream cheese cubes into the dip.
Step 5: Place the lid back on and cook on high for an additional 30 minutes to fully meld the flavors.
Step 6: Serve immediately with tortilla chips, crackers, or fresh vegetables for dipping.

Tips & Variations

For extra spice, add a pinch of crushed red pepper flakes or a dash of hot sauce to the mix.
Use fresh spinach instead of frozen for a brighter flavor, but sauté it first to remove excess moisture.
Swap out sour cream for Greek yogurt for a tangier, healthier twist.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered pan over low heat until warmed through, stirring occasionally to maintain creaminess.

How to Serve

A close-up top view of a creamy spinach and cheese dip inside a glossy black slow cooker, filled to about three-quarters. The dip is thick and textured with visible bits of green spinach and orange cheese mixed evenly in a white creamy base. A wooden spoon with a long handle is inside the cooker, partially lifting some of the dip. The cooker is set on a white marbled textured surface with a blue and white striped cloth partially visible at the top edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip ingredients the night before and store them in the slow cooker insert. When ready to cook, add the cream cheese cubes and follow the cooking instructions.

What can I serve with spinach artichoke dip?

This dip pairs well with tortilla chips, sliced baguette, crackers, or a variety of fresh veggies like carrots, celery, and bell peppers.