Slow Cooker Spinach Artichoke Dip

You know that moment when guests arrive, and you realize you forgot to make an appetizer? That was me at last year’s game night—until I remembered my trusty slow cooker spinach artichoke dip. Five minutes of prep, a few hours on LOW, and boom: creamy, cheesy perfection that had everyone hovering around the crockpot all night. This recipe is my go-to lifesaver because it’s (almost) too easy—just dump, stir, and let the slow cooker work its magic. The best part? It tastes like you spent hours in the kitchen, but we’ll keep that our little secret.

Why You’ll Love This Slow Cooker Spinach Artichoke Dip

This isn’t just any dip—it’s the MVP of my party spread for so many reasons:

• Set it and forget it: Dump everything in, press start, and walk away while magic happens
• Creamy dreamy texture: That perfect gooey-cheesy pull that makes people fight for the last scoop
• Always party-ready: Keeps warm for hours, so no more cold dip disasters
• Secret weapon status: Tastes fancy but takes less effort than making toast

Seriously, this dip has saved my hostess reputation more times than I can count!

Ingredients for Slow Cooker Spinach Artichoke Dip

Here’s everything you’ll need to make this creamy dream come true—trust me, it’s worth checking your fridge twice:

• 1 (10 oz) package frozen spinach (thawed and squeezed dry—no one wants watery dip!)
• 1 (14 oz) can artichoke hearts (drained and chopped rough—I like some chunky bits)
• 1 (8 oz) package cream cheese (softened—leave it on the counter while you prep everything else)
• 1 cup sour cream (full-fat for maximum creaminess, obviously)
• 1 cup shredded mozzarella (the melty glue that holds this masterpiece together)
• 1/2 cup grated Parmesan (the salty kick that makes it irresistible)
• 1/2 teaspoon garlic powder (because fresh garlic burns—learned that the hard way)
• 1/2 teaspoon onion powder (adds depth without the crunch)
• 1/4 teaspoon black pepper (freshly cracked if you’re feeling fancy)

See? Nothing weird—just pantry staples that turn into magic.

How to Make Slow Cooker Spinach Artichoke Dip

Okay, here’s the ridiculously easy part—just follow these steps and you’ll have dip dreams come true:

1. Dump party: Toss everything into your slow cooker—yes, even that stubborn block of cream cheese (it’ll melt, I promise).
2. Stir it up: Mix until well combined. Don’t stress about perfection—some cream cheese lumps are fine.
3. Set & forget: Cover and cook on LOW for 2 hours. Around the 1-hour mark, give it a good stir—this prevents burnt edges.
4. Cheese check: At 2 hours, peek inside—it should be bubbly with melted cheese galore. If it needs more time, give it 15-minute increments.
5. Serve warm: Transfer to a serving bowl or keep in the cooker on WARM. Surround with tortilla chips, crusty bread, or veggie sticks.

That’s it! Your house will smell amazing and your guests will think you’re a kitchen wizard.

Tips for the Best Slow Cooker Spinach Artichoke Dip

• Fresh spinach? Wilt 10 oz fresh leaves in a skillet first—it reduces volume dramatically.
• Spice lovers: Add 1/4 tsp red pepper flakes with the dry spices for subtle heat.
• Mix gently: Overstirring after cooking can make it gluey—fold just enough to combine.

Follow these and your dip will disappear faster than you can say “seconds please!”

Variations for Your Slow Cooker Spinach Artichoke Dip

Once you’ve mastered the classic, try these easy twists to keep things exciting—I’ve tested them all at my book club meetings!

• Spicy kick: Stir in 1-2 diced jalapeños (seeds removed if you’re a wimp like me).
• Lighter option: Swap sour cream for Greek yogurt—it still tastes indulgent, promise!
• Crunchy top: Sprinkle panko breadcrumbs mixed with melted butter in the last 30 minutes.

My crowd goes wild for the jalapeño version—just don’t tell them how simple it is to doctor up!

Serving Suggestions for Slow Cooker Spinach Artichoke Dip

Oh, the dipping possibilities! Here’s how I make my slow cooker spinach artichoke dip the star of every spread:

• Tortilla chips: Classic, sturdy, and perfect for scooping up every last cheesy bite
• Crusty baguette: Toasted slices that soak up all that creamy goodness
• Fresh veggies: Bell peppers, cucumber rounds, and carrot sticks balance the richness

Pro tip: Keep your cooker on WARM—that way, the dip stays perfectly gooey all party long!

Storing and Reheating Slow Cooker Spinach Artichoke Dip

Here’s the good news—this dip tastes almost as good the next day! Just pop leftovers in an airtight container in the fridge for 3-4 days. When reheating, I usually go for the microwave (stirring every 30 seconds) or the slow cooker on LOW for about an hour. Fair warning: freezing turns the dairy grainy, so enjoy it fresh or chilled—your taste buds will thank you!

Nutritional Information for Slow Cooker Spinach Artichoke Dip

Just a heads up—nutrition can vary based on your ingredient brands! But here’s the general scoop per serving (about 1/2 cup):

• Calories: 220
• Fat: 16g
• Protein: 10g

It’s a dip, not a diet food—but hey, those artichokes and spinach totally count as veggies!

FAQs About Slow Cooker Spinach Artichoke Dip

Can I use fresh spinach instead of frozen?
Absolutely! Just wilt 10 oz fresh leaves in a skillet first—they’ll shrink down to about 1 cup. Squeeze out excess water like you would with frozen.

How can I make this dip spicier?
Toss in 1/4 tsp red pepper flakes with your spices, or stir in diced jalapeños (seeds removed for milder heat). My husband adds hot sauce right to his bowl!

Can I prep this dip ahead of time?
You bet! Mix everything (except cheeses) the night before. Store in the fridge, then add cheeses and cook as directed—just add 15 extra minutes to your cook time.

Print