Easy Crockpot Spinach Artichoke Dip – Without Mayo

Why You’ll Love This Recipe

• This recipe does not use mayonnaise, making it rich and creamy without the extra mayo flavor.
• This is a one pot recipe, made entirely in the crockpot for easy entertaining.
• Keeps warm for hours using the warm setting.
• Easy to prepare with very little hands-on time.
• A crowd favorite that pairs well with bread, crackers, tortilla chips, and fresh vegetables.

Ingredients

• Cream Cheese – The cream cheese in this recipe creates the rich and creamy base that gives this spinach artichoke dip its signature texture and tang.
• Fresh Mozzarella Cheese – Freshly shredded mozzarella cheese melts beautifully and creates that irresistible cheesy pull. Top with extra mozzarella just before serving for more cheese pull fun. 
• Parmesan Cheese – Parmesan adds a savory, nutty flavor that balances the richness of the other cheeses.
• Sour Cream – Sour cream adds tanginess and helps create a smooth, creamy dip.
• Fresh Garlic – Fresh garlic provides bold flavor and elevates the overall taste of the dip.
• Fresh Baby Spinach – Fresh baby spinach adds color, texture, and the classic spinach flavor that makes this dip so popular. I recommend fresh spinach vs frozen to avoid a watery texture. 
• Artichoke Hearts – Artichoke hearts provide a tender texture and slightly tangy flavor that pairs perfectly with the creamy cheese mixture.
• Onion Powder – Onion powder adds subtle savory depth throughout the dip.
• Kosher Salt – Salt enhances all of the flavors and helps balance the richness of the cheese.
• Ground Black Pepper – Black pepper adds a mild warmth and complements the garlic and parmesan.
• Red Pepper Flakes – This is an optional ingredient. Red pepper flakes add a gentle kick of heat and extra flavor.

How to Make Spinach & Artichoke Dip in the Crockpot

This recipe comes together in 4 easy steps:

STEP 1: Prepare the Ingredients – Wash and chop the fresh spinach into smaller pieces. Mince the garlic, chop the artichoke hearts, and shred the mozzarella cheese.

STEP 2: Add Ingredients to the Slow Cooker – Add the cream cheese, mozzarella cheese, parmesan cheese, sour cream, garlic, spinach, artichoke hearts, onion powder, salt, black pepper, and red pepper flakes to the crockpot.

STEP 3: Cook Until Creamy – Stir the ingredients together. Cover and cook on LOW for 1 to 2 hours or HIGH for 30 minutes to 1 hour, stirring occasionally until the cheeses have melted and the dip is hot and creamy.

STEP 4: Serve and Enjoy – Give the dip a good stir before serving. Serve warm with tortilla chips, pita chips, slices of French bread, crackers, or veggie sticks. Enjoy!

Substitutions & Variations

• Substitute Greek yogurt for sour cream for a lighter version.
• Use frozen spinach if you’re in a crunch. Be sure to thaw it completely and squeeze out excess moisture before adding it to the crockpot.
• Add cooked shredded chicken to turn this into a heartier appetizer.
• Stir in diced jalapeños for extra heat.
• Add chopped bell pepper for additional texture and color.
• Mix in cooked bacon for a smoky flavor.

Storage & Make Ahead Tips

• Make Ahead – Prepare all ingredients up to 24 hours in advance and store them in the refrigerator. Add everything to the crockpot when you’re ready to cook.
• Storage – Allow the dip to cool before transferring it to an airtight container. Store leftovers in the refrigerator for 3 to 4 days.
• Reheating – You can reheat this leftover spinach artichoke dip in the microwave, oven,  or in a small slow cooker until warmed through. Add a splash of milk if the dip becomes too thick.
• Can You Freeze It? – While possible, freezing may slightly affect the creamy texture. For best flavor and consistency, enjoy within a few days of making it. I don’t recommend freezing.

More Dip Recipes

If you love easy appetizer recipes and dips, try these favorites next:

• Sausage & Cheese Dip
• Authentic Salsa Recipe
• Mango Salsa
• Guacamole
• Beer Cheese Dip

FAQ

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5 from 3 votes

Crockpot Spinach Artichoke Dip

By: Ebony Robinson

This Crockpot Spinach Artichoke Dip is rich, creamy, and loaded with fresh spinach, artichoke hearts, mozzarella, parmesan, and cream cheese for the ultimate crowd-pleasing appetizer. Made without mayo and easily kept warm in the slow cooker, it's perfect for game days, holiday gatherings, and entertaining friends and family.

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

ServesServes 8

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Equipment

• Crockpot

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Ingredients 

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• ▢ 8 oz Cream Cheese
• ▢ 2 cups Fresh Mozzarella, (shredded)
• ▢ ⅓ cup Parmesan Cheese, (grated)
• ▢ ½ cup Sour Cream
• ▢ 1 tbsp Garlic, (minced)
• ▢ 5 oz Baby Spinach, (chopped, around 4 cups)
• ▢ 12 oz Artichoke Hearts, (chopped from jar)
• ▢ ½ tsp Onion Powder
• ▢ 1 tsp Kosher Salt
• ▢ ½ tsp Ground Black Pepper
• ▢ ½ tsp Red Pepper Flakes, (optional)

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Instructions 

• Wash and roughly chop the spinach. Mince the garlic, chop the artichoke hearts, and shred the mozzarella cheese. Then place the cream cheese, mozzarella, parmesan, sour cream, garlic, spinach, artichoke hearts, onion powder, salt, black pepper, and red pepper flakes in the crockpot. Stir to combine.
• Cover and cook on LOW for 1 to 2 hours or HIGH for 30 minutes to 1 hour, stirring occasionally, until the cheeses are melted and the dip is smooth.
• Give the dip a final stir and serve with toasted bread, tortilla chips, crackers, pita chips, or fresh vegetables. Keep on the warm setting while serving if desired. Enjoy!

Notes

• Drain the artichokes well before adding them to the slow cooker to prevent excess liquid in the dip.
• Fresh spinach works best, but frozen spinach can be substituted. Thaw completely and squeeze out excess moisture first.
• Shred your own mozzarella for the smoothest, creamiest texture. Pre-shredded cheese may not melt as well.
• Keep warm for serving by switching the crockpot to the warm setting once the dip is fully heated.
• Make ahead: Assemble the ingredients up to 24 hours in advance, cover, and refrigerate until ready to cook.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Adjust the heat level by increasing or omitting the red pepper flakes.

Nutrition

Calories: 244kcalCarbohydrates: 6gProtein: 11gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 800mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 2391IUVitamin C: 5mgCalcium: 254mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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If you make this Crockpot Spinach Artichoke Dip, I’d love to see it! Tag me on Instagram at @elicitfolio so I can see your creations. You can also follow along on Pinterest for more Southern recipes, hosting ideas, and easy appetizer recipes. Leave a comment below and let me know what dips, appetizers, and party foods you’d like to see me make next.