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HERO photo of Crockpot Spinach and Artichoke Dip
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5 from 2 votes

Crockpot Spinach Artichoke Dip

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Ebony Robinson

Equipment

Ingredients

  • 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)

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: 244kcal | Carbohydrates: 6g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 800mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2391IU | Vitamin C: 5mg | Calcium: 254mg | Iron: 1mg