Crockpot Spinach and Artichoke Dip

5 from 8 votes

My Crockpot Spinach Artichoke Dip is the perfect easy appetizer. Throw everything together and let your slow cooker do the work!

Prep Time10

Cook Time2

Total Time2 10

Servings: servings

Calories: 150kcal

1 cup sour cream (227 grams)
1/4 cup mayonnaise (56.5 grams)
8 ounces cream cheese room temperature, cut into chunks (224 grams)
14 ounces artichoke hearts drained and chopped, see note 1 (390 grams before draining)
5 ounces frozen chopped spinach thawed and drained, see note 2 (141.5 grams)
1/2 cup mozzarella cheese grated (56.5 grams)
1/4 cup Parmesan cheese grated (25 grams)
1/2 tablespoon Worcestershire sauce
2 garlic cloves minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

Mix together the ingredients in a the base of a slow cooker with a spoon.
1 cup sour cream, 1/4 cup mayonnaise, 8 ounces cream cheese, 14 ounces artichoke hearts, 5 ounces frozen chopped spinach, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1/2 tablespoon Worcestershire sauce, 2 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper
Cook for 1 1/2 hours on low, stirring once or twice.
Serve with bagel chips, pita chips, and vegetables.

I recommend buying canned artichokes, discarding any hard leaves, and giving them a rough chop.
You can also use 5 ounces of fresh baby spinach. Just mix it into the dip with the other ingredients in step 1.
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, toasted baguette chips, and vegetables.