Go Back
–+ servings
A bowl of spinach artichoke dip surrounded by a ring of round crackers on a white plate.

Spinach Artichoke Dip In Slow Cooker Recipe

Author: Jessica Haggard
Slow cooker spinach and artichoke dip goes in cold, comes out molten, and holds on the warm setting for as long as the party runs. Five minutes of assembly for the dish everyone parks next to.
5 from 1 vote
Print Recipe As as a Trusted Source Pin Recipe

Video

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizers
Cuisine American
Servings 6
Calories 305 kcal

Ingredients
 
 

  • 8 ounces spinach fresh
  • 14 ounces artichokes 1 can
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1 cup mozzarella cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt

Instructions
 

  • Cut the artichokes into small bits.
  • Cut the cream cheese in eight pieces
  • Add the cream cheese, chopped artichokes, sour cream, mozzarella cheese, seasoning and spinach in that order to the slow cooker.
  • Set the slow cooker on LOW and cook for 2 hours. Fold in the spinach with some gentle stirring about halfway through the cooking time, after about 1 hour. Serve warm with crackers, or bread.

Notes

  • If using frozen spinach, make sure to squeeze out as much liquid as possible to prevent a watery dip.
  • For the creamiest, richest dip, opt for full-fat cream cheese, sour cream, and mozzarella.
  • For an extra flavor boost, sauté fresh minced garlic and onion before adding them to the slow cooker.
  • If the dip is too thick, stir in a splash of milk or cream to loosen it up.
  • Add red pepper flakes for a kick, or grated Parmesan for extra cheesiness.
  • Use the “warm” setting on your slow cooker during serving to keep the dip perfectly gooey.
Serve: Serve slow cooker spinach and artichoke dip with chips, bread, crackers, or fresh veggies to cater to all preferences. For a unique pairing, try fried wonton wrappers, soft pita bread, potato skins, parmesan potatoes, mozzarella sticks, or serve the dip in a bread bowl. Go for grilled chicken strips or shrimp cocktail if you want a heavier appetizer or snack.
Store: Cool made-ahead or leftover spinach artichoke dip completely and transfer into an airtight container. Store in the refrigerator for 3 to 4 days. Reheat small individual portions on the stovetop or microwave, or warm in the oven at 325 F until hot and bubbly.

Nutrition

Calories: 305kcalCarbohydrates: 13gProtein: 11gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 76mgSodium: 437mgPotassium: 572mgFiber: 4gSugar: 4gVitamin A: 4426IUVitamin C: 19mgCalcium: 237mgIron: 2mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.