Irresistible Slow Cooker Spinach & Artichoke Dip Recipe

Comfort and convenience merge beautifully in this creamy slow cooker spinach & artichoke dip that promises pure deliciousness.

Cheesy goodness awaits anyone seeking a crowd-pleasing appetizer with minimal effort.

Minimal prep work means maximum flavor in every single bite.

Perfectly balanced ingredients create a rich, velvety texture that will have everyone coming back for more.

Soft cheese melts seamlessly with tender vegetables, creating an irresistible combination.

Casual gatherings or game day parties become instantly special with this simple yet impressive starter.

You’ll want to keep this recipe in your back pocket for those moments when delectable snacks are essential.

Why Slow Cooker Spinach & Artichoke Dip Is A Hit

• Simplify Prep Work: Minimal chopping and mixing required, making this recipe perfect for cooks of all skill levels.
• Low-Maintenance Cooking: Slow cooker method allows hands-off preparation, letting you relax while the dip develops rich, creamy flavors.
• Crowd-Pleasing Appetizer: Packed with cheesy goodness and classic crowd-favorite ingredients that appeal to both kids and adults at gatherings.
• Versatile Serving Options: Easily adaptable for game days, potlucks, family parties, or casual weekend snacking with multiple dipping accompaniments.

Ingredients You’ll Need For Slow Cooker Spinach & Artichoke Dip

• Cream Cheese: A smooth and rich ingredient that provides a creamy foundation for the dip.
• Sour Cream: Adds tanginess and helps create a light, smooth texture.

• Spinach: A nutritious green vegetable that brings color and earthy flavor to the dip.
• Artichoke Hearts: Tender and slightly nutty vegetable that adds depth and complexity to the mixture.

• Garlic: Provides a sharp and aromatic flavor that elevates the entire dish.
• Salt, Black Pepper, Onion Powder: Seasonings that balance and enhance the overall taste profile.

• Mozzarella Cheese: Melts beautifully, creating a stretchy and gooey layer on top of the dip.
• Parmesan Cheese: Adds a sharp, salty finish and rich umami flavor.

• Chives: Fresh herbs that bring a mild onion flavor and bright green color to the finished dish.

Easy Steps For Slow Cooker Spinach & Artichoke Dip

Step 1: Squeeze Out Spinach Moisture

Drain thawed spinach thoroughly by pressing between paper towels or a clean kitchen towel. Remove as much liquid as possible to prevent a runny dip texture.

Step 2: Prepare Artichoke Hearts

Dice artichoke hearts into small, consistent pieces to ensure even flavor distribution throughout the dip.

Step 3: Create Creamy Base

In a large mixing bowl, blend softened cream cheese and sour cream until completely smooth and well-combined. Use an electric mixer or whisk to eliminate any lumps.

Step 4: Season the Mixture

• Minced garlic
• Salt
• Ground black pepper
• Onion powder

Stir until seasonings are fully incorporated and evenly distributed.

Step 5: Combine Vegetables

Gently fold in the prepared spinach and chopped artichoke hearts. Mix carefully to ensure ingredients are evenly spread throughout the mixture.

Step 6: Prepare Slow Cooker

Spread the entire mixture evenly across the bottom of the slow cooker, creating a smooth, level surface.

Step 7: Add First Cheese Layer

Sprinkle shredded mozzarella cheese over the entire surface of the dip, creating a complete cheese covering.

Step 8: Slow Cook

Cover the slow cooker and cook on low heat for 2-3 hours. This allows flavors to blend and cheese to melt completely.

Step 9: Final Cheese Topping

Sprinkle grated parmesan cheese over the top during the last 15 minutes of cooking for an extra flavor boost.

Step 10: Garnish and Serve

Finish by sprinkling freshly chopped chives over the dip just before serving. Keep the dip warm in the slow cooker.

Step 11: Enjoy with Dippers

• Toasted bread slices
• Crispy crackers
• Fresh vegetable sticks
• Pita chips

Top Tips For Slow Cooker Spinach & Artichoke Dip

• Squeeze Out Moisture: Press thawed spinach thoroughly to remove excess water, preventing a runny dip texture.
• Chop Artichokes Evenly: Cut artichoke hearts into uniform small pieces for consistent flavor and texture in every bite.
• Blend Cream Cheese Smoothly: Cream softened cream cheese and sour cream until completely smooth for a luxurious, creamy base.
• Season Carefully: Mix seasonings gently but thoroughly to ensure balanced flavor throughout the entire dip.
• Garnish with Freshness: Sprinkle chopped chives just before serving to add a bright, crisp element and elevate the presentation.

Fun Mixes For Slow Cooker Spinach & Artichoke Dip

• Vegan Veggie Delight: Replace cream cheese and sour cream with cashew cream and plant-based yogurt. Use nutritional yeast instead of mozzarella and parmesan for a cheesy flavor. Add extra herbs like basil or oregano for depth.
• Gluten-Free Mediterranean Mix: Swap crackers for gluten-free pita chips or vegetable crudités. Use dairy-free cheese alternatives for those with lactose sensitivities. Incorporate roasted red peppers for added Mediterranean flair.
• Spicy Southwest Kick: Add diced jalapeños, green chiles, and a dash of cayenne pepper. Mix in black beans and corn for extra protein and texture. Sprinkle with smoked paprika and chili powder for a bold southwestern profile.

Snacks That Go With Slow Cooker Spinach & Artichoke Dip

• Pair Perfectly with Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the creamy, rich spinach artichoke dip with its refreshing acidity and light flavor profile.
• Serve Alongside Crunchy Texture Companions: Break out thick-cut tortilla chips, toasted pita wedges, or rustic sourdough bread slices that provide satisfying crunch against the smooth, velvety dip.
• Match with Fresh Vegetable Platter: Arrange colorful raw vegetable sticks like bell peppers, carrots, and cucumber to add nutritional balance and create a vibrant, health-conscious dipping experience.
• Create Mediterranean-Inspired Appetizer Board: Arrange the dip as centerpiece surrounded by kalamata olives, roasted red peppers, and herbed goat cheese to elevate the overall flavor journey and presentation.

How To Store Slow Cooker Spinach & Artichoke Dip

• Seal leftover dip in an airtight container and store in the refrigerator for up to 3-4 days, ensuring a tight lid prevents moisture and odor absorption.
• Transfer cooled dip to a freezer-safe container, leaving a small space for expansion, and freeze for up to 2 months, covering tightly with plastic wrap or aluminum foil.
• Place desired portion in a microwave-safe dish, heat in 30-second intervals, stirring between each interval to distribute heat evenly and prevent scorching.
• Preheat oven to 350°F, spread dip in an oven-safe dish, cover with foil, and warm for 15-20 minutes, stirring halfway through to maintain creamy consistency.

Questions About Slow Cooker Spinach & Artichoke Dip

• Can I use frozen artichoke hearts instead of canned?

Yes, frozen artichoke hearts work great. Just thaw and drain them thoroughly before chopping.

• Is this dip suitable for people who are lactose intolerant?

No, this recipe contains dairy products like cream cheese, sour cream, and multiple cheeses, which are not lactose-free.

• How can I make this dip spicier?

Add red pepper flakes, cayenne pepper, or diced jalapeños to increase the heat level according to your preference.

• Can I prepare this dip ahead of time?

Absolutely! You can mix all ingredients and refrigerate the prepared mixture for up to 24 hours before slow cooking.

Slow Cooker Spinach & Artichoke Dip Recipe

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4.7 from 29 reviews

• Total Time: 2 hours 15 minutes – 3 hours 15 minutes
• Yield: 6 1x

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Description

Creamy slow cooker spinach & artichoke dip delivers pure comfort with minimal effort. Cheesy, herb-infused goodness brings friends together, inviting you to savor each irresistible bite.

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Ingredients

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Main Ingredients:

• 16 oz cream cheese
• 1 cup sour cream
• 10 oz frozen spinach, thawed and drained
• 14 oz artichoke hearts, chopped
• 1 cup mozzarella cheese, shredded

Seasonings:

• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder

Garnish/Optional:

• 1/4 cup parmesan cheese, grated
• 2 tbsp fresh chives, chopped

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Instructions

1. Thoroughly drain the thawed spinach, pressing out excess moisture to prevent a watery dip.
2. Chop artichoke hearts into uniform small pieces to ensure even distribution throughout the dip.
3. In a large mixing bowl, cream together softened cream cheese and sour cream until smooth and well-blended.
4. Fold in minced garlic, salt, black pepper, and onion powder, stirring until seasonings are evenly incorporated.
5. Gently mix in the drained spinach and chopped artichoke hearts, ensuring all ingredients are distributed equally.
6. Transfer the mixture to a slow cooker, spreading it evenly across the bottom of the pot.
7. Sprinkle shredded mozzarella cheese over the top of the dip, creating a complete cheese layer.
8. Cover and cook on low heat for 2-3 hours, allowing flavors to meld and cheese to melt completely.
9. Once heated through and bubbling, sprinkle grated parmesan cheese on top for an extra layer of flavor.
10. Garnish with freshly chopped chives just before serving for a bright, fresh finish.
11. Serve warm directly from the slow cooker with crispy bread, crackers, or vegetable sticks for dipping.

Notes

• Squeeze spinach thoroughly using a clean kitchen towel or cheesecloth to remove maximum moisture, preventing a runny texture.
• Ensure cream cheese and sour cream are at room temperature for smoother blending and consistent creamy consistency.
• Customize by adding crispy bacon bits or diced jalapeños for extra flavor and texture variation.
• Make it gluten-free by serving with gluten-free crackers or vegetable crudités instead of traditional bread options.

• Prep Time: 15 minutes
• Cook Time: 2-3 hours
• Category: Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 80 mg