My Crockpot Spinach Artichoke Dip is the perfect easy appetizer. Throw everything together and let your slow cooker do the work!
Appetizers and dips are my food love language. Instead of settling on one thing, I can sample lots and lots of different flavors and finger foods. It is possible that I may or may not have gone to events in the past just to eat the appetizers.
In this Crockpot Spinach Artichoke Dip, we are taking one of my very favorite recipes, and we are making it in a slow cooker. It is as easy as just mixing a few ingredients together and letting them warm for 2 hours. Keep the dip in the slow cooker and guests can get warm dip throughout your event!
How to Make Spinach Artichoke Dip in the Crockpot
Here is a brief overview of how this easy spinach artichoke dip recipe is made in your crockpot. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Blend the base. Blend the cream cheese, sour cream, and mayonnaise together until smooth. This is easiest when the cream cheese is at room temperature.
- Add the other ingredients. Mix in the artichokes, spinach, cheeses, Worcestershire sauce, garlic, salt, pepper, and cayenne pepper. Taste and add more salt and pepper to taste.
- Cook the dip. Put the mixture into a small crockpot (I share my recommendation below) and cook on low for two hours, stirring occasionally.
Artichokes can be purchased in different forms, including whole and raw, frozen, and canned. For this easy spinach artichoke dip recipe, I recommend buying canned artichokes. They are already cooked and can be easily stored in your pantry. To get your artichokes ready, follow these steps:
- Remove any tough pieces. If you find any hard leaves, discard them.
- Give the artichoke hearts a rough chop.
- Remove any extra liquid. Even after they are drained, squeeze them to remove excess liquid.
Easy Spinach and Artichoke Dip
Thawing Frozen Spinach
Using frozen spinach is another way to keep this dip easy and convenient because it is easy to keep on hand in your freezer. It is best to follow the thawing instructions on the package, but here are a few additional tips:
- Cover the spinach as you thaw it in the microwave.
- When it is halfway through thawing, mix it, and create a hole in the middle. This will let it thaw evenly.
- Allow the spinach to slightly cool. Then, using a sieve or a cloth towel, squeeze out all the remaining liquid in the spinach.
If you want to use fresh spinach in this crockpot spinach dip recipe, it will need to be cooked down first. Be sure to chop it finely and remove excess moisture after it is cooked.
Grating Cheese From a Block
If you want the best flavor or the most gooey, melty dip, I highly recommend grating your own cheese from a block rather than buying a bag of shredded cheese. If you use the pre-shredded stuff, you are also getting the preservatives that prevent it from clumping in the bag, which also prevents it from melting as well. It will only take an extra few minutes to shred it yourself and will taste so much butter. Blocks of cheese last for weeks in the refrigerator.
Tips and Tricks
- Remove as much moisture from the spinach as possible. Any extra liquid will make the dip runny.
- Make sure your cream cheese is soft. This is important for it to incorporate well. By mixing it with the mayo and sour cream first, everything combines evenly and the vegetables stay intact.
- Adding cayenne pepper gives this dip a little heat and an extra kick. I love the flavor it adds, but will leave it up to you as an optional ingredient.
Yes, combine all of the dip ingredients in an airtight container and store in the refrigerator up to one day in advance. Add the mixture to your crockpot two hours before you plan to serve it and cook according to the recipe’s directions.
Yes. If you use fresh spinach, cook it down first. Then chop it and remove excess liquid.
How to Serve Crockpot Spinach Artichoke Dip
This dip can stay in the crockpot on warm for up to two hours after it is cooked. Serve while warm with bagel chips, pita chips, and vegetables.
Storing and Reheating Leftover Dip
Store any leftover spinach artichoke dip in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave until heated through. If your dip sits out for more than two hours, toss it. Always use your best judgment when storing and eating leftovers.
If you make this hot spinach artichoke dip recipe or any of my other recipes, please let me know what you think by leaving a comment. I love hearing from you!
Crockpot Spinach and Artichoke Dip
- 1 cup sour cream (227 grams)
- 1/4 cup mayonnaise (56.5 grams)
- 4 ounces cream cheese (112 grams) softened
- 14 ounces artichoke hearts (390 grams before draining) drained and chopped
- 10 ounces frozen chopped spinach (283 grams) thawed and drained
- 1/2 cup mozzarella cheese (56.5 grams) grated
- 1/4 cup parmesan cheese (25 grams) grated
- 1/2 tablespoon Worcestershire sauce
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- Blend together the sour cream, mayonnaise, and cream cheese1 cup sour cream, 1/4 cup mayonnaise, 4 ounces cream cheese
- Mix in the artichokes, spinach, cheeses, Worcestershire sauce, garlic, salt, pepper, and cayenne pepper. Taste and add more salt and pepper to taste.14 ounces artichoke hearts, 10 ounces frozen chopped spinach, 1/4 cup parmesan cheese, 1/2 cup mozzarella cheese, 2 garlic cloves, 1/2 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper
- Pour the ingredients into a small (1 1/2 quart) crockpot and turn it on low. Cook for 2 hours, stirring once or twice.
- Serve with bagel chips, pita chips, and vegetables.