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Crockpot spinach artichoke dip is the ultimate party pleaser! Not only is it delicious and creamy, but it’s also super easy to make. Just toss all the ingredients in your crockpot and let it do its magic.

Homemade dips are a must-make for any party. They’re easy to make (which is a win for me) and everyone loves them! A few more great recipes to try are crockpot buffalo chicken dip, hot corn dip, and this creamy chicken alfredo dip. Pair them with your favorite chips and crackers for an appetizer everyone will be drooling over.

Crostini being dipped into a a slow cooker filled with spinach artichoke dip.

Slow Cooker Spinach Artichoke Dip

Dip lovers, this one’s for you! We all love a good spinach artichoke dip, but now you can use your slow cooker to simplify the process! One of the main advantages of making spinach artichoke dip in a crockpot is that it allows for hands-free cooking. Creamy, cheesy, veggie-packed goodness with minimal effort. What could be better than that?

It’s the perfect dip for any occasion and sure to be a hit with your guests. It’s so creamy, cheesy, and has the best texture ever! So, fire up your crockpot and get ready to enjoy some yummy spinach artichoke dip with friends and family! Need more appetizer inspiration? Find my full list of homemade dips here!

Ingredients You Will Need

Crockpot spinach artichoke dip is a delicious and easy-to-make appetizer that takes only a few simple ingredients to make. The main components of the dip are spinach, artichokes, sour cream, cream cheese, mayonnaise, Parmesan cheese, and minced garlic. The simplicity of the ingredients makes it a great option for when you don’t want to spend a fortune at the grocery store. You can also easily adjust the ingredients to personal taste and dietary restrictions like gluten-free, dairy-free, or low-fat. Check out the recipe card below for all measurements!

  • Cream Cheese: You’ll want this to be softened and cubed so it melts evenly. Want to make this spinach artichoke dip dairy free? Go for plant-based cream cheese.
  • Sour Cream: I love adding sour cream to my dips because it gives them the best hint of tang. You can use dairy-free sour cream as well! Greek yogurt is another great substitute for adding creaminess and a tangy flavor.
  • Mayonnaise: Adds creaminess to the dip.
  • Garlic: Minced garlic adds the best savory flavor!
  • Cheeses: Here I used a mix of shredded mozzarella and grated parmesan.
  • Canned Artichoke Hearts: Chopped into bite-sized pieces.
  • Fresh Baby Spinach: This should be chopped as well.
  • Salt and Pepper: Add to taste!

How to Make Spinach Artichoke Dip in the Crockpot

By simply placing all of the ingredients into the crockpot and turning it on, you can go about your day without having to constantly check on the dip. It’s especially convenient when hosting a party or gathering, because this way you can spend more time actually socializing with your guests instead of slaving away in the kitchen! This crockpot spinach artichoke dip recipe is definitely one to have in your back pocket.

  1. Add Ingredients to Crockpot: Add all of the ingredients into a small crock pot.
  2. Cook: Then put the lid on and set it on LOW for 2 hours. After 1 hour, remove the lid, and then stir. Replace the lid and then continue to cook for 1 additional hour.
  3. Stir and Season: Stir the dip and taste. Then add salt and pepper if needed.
  4. Serve and Enjoy: Serve warm with a sliced baguette, French bread, crackers, crostini, or tortilla chips.
2-photo collage of dip ingredients being added to a slow cooker.

Tips for Making the Best Crockpot Dip

When it comes to appetizers, this crockpot spinach artichoke dip is as easy as it gets. That being said, here are a few extra tips to make sure your dip turns out perfectly!

  • Keep The Lid On: I know it’s tempting to lift the lid and check on your dip, but you’ll only want to do this once halfway through the cooking process. Leaving the lid on helps to keep in the heat and seal in moisture so your dip doesn’t dry out or burn.
  • Shred Your Own Cheese: Packaged shredded cheese is usually coated with additives that keep it from melting properly. I recommend shredding your own mozzarella and parmesan for best results!
  • Add Cheese Before Serving: If you want a delicious melty layer of cheese on top of your dip, sprinkle extra parmesan or mozzarella on top a few minutes before serving!
Cooked spinach artichoke dip in the bottom of a crockpot.

Storing Leftovers

Homemade dips are SO easy to store and reheat. Keep any leftovers of your crockpot spinach artichoke dip in the fridge for best results!

  • In the Refrigerator: Once cooled, transfer dip to an airtight container and store for 3-4 days.
  • Reheating: Reheat in the microwave or on the stove, stirring frequently.
Spinach artichoke dip in a slow cooker with two pieces of crostini in it.
  • 8 ounces cream cheese softened and cubed
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 garlic cloves, minced
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 14 ounce can artichokes hearts, chopped
  • 8 ounces baby spinach, chopped
  • salt and pepper to taste

  • Add all of the ingredients into a small crock pot.

  • Put the lid on and set it on LOW for 2 hours. After 1 hour, remove the lid, and stir. Replace the lid and continue to cook for 1 additional hour.

  • Stir the dip and taste. Add salt and pepper if needed.

  • Serve warm with a sliced baguette, crackers, or chips.

Serves: 8

Calories262kcal (13%)Carbohydrates6g (2%)Protein9g (18%)Fat23g (35%)Saturated Fat11g (55%)Polyunsaturated Fat4gMonounsaturated Fat6gTrans Fat0.01gCholesterol55mg (18%)Sodium545mg (23%)Potassium236mg (7%)Fiber1g (4%)Sugar2g (2%)Vitamin A3277IU (66%)Vitamin C8mg (10%)Calcium217mg (22%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer

Cuisine American

Keyword crockpot spinach artichoke dip, slow cooker spinach artichoke dip

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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