This Slow Cooker Spinach Artichoke Dip is the ultimate crowd-pleaser for game day or cozy nights. The slow cooker melds flavors gently for a rich, cheesy, perfectly balanced dip. Just toss everything in and let it work its magic—you’ll get a bubbling, irresistible dip ready for chips, bread, or veggies.
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Why You’ll Love This Slow Cooker Spinach Artichoke Dip
- Effortless prep: Just combine ingredients and let the slow cooker do the work.
- Deep, balanced flavor: Slow simmering melds garlic, cheese, and vegetables beautifully.
- Perfect for parties: Stays warm and creamy for hours—ideal for entertaining.
- Easy to customize: Add heat, swap cheeses, or mix in extras like bacon or crab.
Ingredients & Tools
- 450 g frozen chopped spinach, thawed and thoroughly drained
- 400 g canned artichoke hearts, drained and chopped
- 225 g cream cheese, softened
- 200 g sour cream
- 150 g mayonnaise
- 150 g grated mozzarella cheese
- 75 g grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste)
- Pinch of nutmeg (optional, but highly recommended)
Tools: 4- to 6-quart slow cooker, mixing spoon, measuring cups/spoons, cheese grater (if grating your own cheese)
Notes: Using full-fat dairy improves texture and richness. Thoroughly drain spinach and artichokes—excess moisture makes the dip runny.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 8 g |
| Fat: | 18 g |
| Carbs: | 6 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip draining the spinach and artichokes. Seriously, this is the most important step! Squeeze the thawed spinach in a clean kitchen towel or paper towels until no more liquid comes out. For artichokes, pat them dry after chopping. Excess water will make your dip runny.
- Use block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Grating your own mozzarella and Parmesan will give you a silkier, more cohesive dip.
- Soften the cream cheese properly. Let it sit at room temperature for about 30 minutes before mixing. If it’s too cold, you’ll end up with lumps in your dip instead of that velvety consistency we’re after.
- Taste and adjust seasoning at the end. Depending on your cheeses and personal preference, you might want a bit more salt, pepper, or even a squeeze of lemon juice to brighten everything up. Always do a final taste test before serving.
How to Make Slow Cooker Spinach Artichoke Dip
Step 1: Start by preparing your vegetables. If using frozen spinach, make sure it’s completely thawed—you can speed this up by microwaving it in 30-second bursts. Then, place the spinach in a clean kitchen towel and wring it out over the sink until no more water drips out. For the artichokes, drain them well from the can, give them a rough chop, and pat dry with paper towels. You’ll notice that taking this extra time here pays off in a thick, creamy dip later.
Step 2: In your slow cooker, combine the softened cream cheese, sour cream, and mayonnaise. Stir them together until relatively smooth—a few small lumps are okay, as they’ll melt during cooking. Add the minced garlic, onion powder, black pepper, salt, and that optional pinch of nutmeg (which adds a lovely warmth in the background). Mix everything until well incorporated.
Step 3: Now fold in the drained spinach and chopped artichokes. Use a sturdy spoon or spatula to make sure they’re evenly distributed throughout the creamy base. Then, stir in about two-thirds of the grated mozzarella and Parmesan, reserving the rest for topping later. The mixture will be thick, but that’s exactly what we want.
Step 4: Smooth the top of the dip with your spoon, then sprinkle the remaining cheese evenly over the surface. This will create that beautiful, golden-brown crust as it cooks. Place the lid on your slow cooker and set it to LOW heat for 2 hours. Avoid the temptation to stir during cooking—this allows the flavors to develop properly and prevents the cheese from sticking to the sides.
Step 5: After 2 hours, remove the lid and check your dip. It should be bubbly around the edges, and the cheese on top should be melted and slightly golden. Give it one good stir to incorporate everything—you’ll see how beautifully creamy and cohesive it has become. If you prefer a browner top, you can transfer the dip to an oven-safe dish and broil for 2-3 minutes, but honestly, it’s perfect straight from the slow cooker.
Step 6: Let the dip sit for about 5-10 minutes before serving. This brief resting time allows it to thicken up slightly, making it easier to scoop. Taste and adjust seasoning if needed—sometimes a little extra black pepper or even a dash of hot sauce can really make it pop. Serve warm directly from the slow cooker to keep it at the perfect temperature throughout your gathering.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in slow cooker or microwave, stirring in a splash of milk or sour cream to restore creaminess.
Serving Suggestions
Complementary Dishes
- Garlic bread or crostini — The crispy texture and garlicky flavor provide the perfect contrast to the creamy dip, and they’re sturdy enough to scoop up generous amounts.
- Fresh vegetable platter — Think carrot sticks, bell pepper strips, cucumber slices, and cherry tomatoes. The fresh crunch and lightness balance the richness of the dip beautifully.
- Grilled chicken skewers — If you’re turning this into more of a meal, tender grilled chicken alongside the dip makes for a satisfying combination that pleases both casual and fancy crowds.
Drinks
- Crisp white wine like Sauvignon Blanc — The bright acidity and citrus notes cut through the richness of the cheese and cream, cleansing your palate between bites.
- Light beer or lager — The carbonation and mild bitterness provide a refreshing counterpoint to the dip’s decadence, making each bite taste as good as the first.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus help reset your taste buds, especially if you’re enjoying this as part of a larger spread of food.
Something Sweet
- Lemon bars or citrus tartlets — The zesty, bright finish of lemon provides a lovely contrast to the savory, garlicky dip, creating a well-rounded tasting experience.
- Dark chocolate truffles — A few pieces of rich, slightly bitter chocolate offer a sophisticated end note that doesn’t overwhelm after the creamy, savory flavors.
- Fresh berry platter — The natural sweetness and slight acidity of berries like strawberries and raspberries provide a light, refreshing finish that feels just right.
Top Mistakes to Avoid
- Mistake: Not draining the spinach and artichokes thoroughly. This is the
Slow Cooker Spinach Artichoke Dip
Make the best Slow Cooker Spinach Artichoke Dip for your next party! This easy, creamy recipe is perfect for game day. Get the simple recipe here!
Ingredients
For the Dip
-
450 g frozen chopped spinach (thawed and thoroughly drained)
-
400 g canned artichoke hearts (drained and chopped)
-
225 g cream cheese (softened)
-
200 g sour cream
-
150 g mayonnaise
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150 g grated mozzarella cheese
-
75 g grated Parmesan cheese
-
3 cloves garlic (minced)
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1 tsp onion powder
-
0.5 tsp black pepper
-
0.25 tsp salt (adjust to taste)
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Pinch nutmeg (optional, but highly recommended)
Instructions
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Start by preparing your vegetables. If using frozen spinach, make sure it’s completely thawed—you can speed this up by microwaving it in 30-second bursts. Then, place the spinach in a clean kitchen towel and wring it out over the sink until no more water drips out. For the artichokes, drain them well from the can, give them a rough chop, and pat dry with paper towels. You’ll notice that taking this extra time here pays off in a thick, creamy dip later.01
-
In your slow cooker, combine the softened cream cheese, sour cream, and mayonnaise. Stir them together until relatively smooth—a few small lumps are okay, as they’ll melt during cooking. Add the minced garlic, onion powder, black pepper, salt, and that optional pinch of nutmeg (which adds a lovely warmth in the background). Mix everything until well incorporated.02
-
Now fold in the drained spinach and chopped artichokes. Use a sturdy spoon or spatula to make sure they’re evenly distributed throughout the creamy base. Then, stir in about two-thirds of the grated mozzarella and Parmesan, reserving the rest for topping later. The mixture will be thick, but that’s exactly what we want.03
-
Smooth the top of the dip with your spoon, then sprinkle the remaining cheese evenly over the surface. This will create that beautiful, golden-brown crust as it cooks. Place the lid on your slow cooker and set it to LOW heat for 2 hours. Avoid the temptation to stir during cooking—this allows the flavors to develop properly and prevents the cheese from sticking to the sides.04
-
After 2 hours, remove the lid and check your dip. It should be bubbly around the edges, and the cheese on top should be melted and slightly golden. Give it one good stir to incorporate everything—you’ll see how beautifully creamy and cohesive it has become. If you prefer a browner top, you can transfer the dip to an oven-safe dish and broil for 2-3 minutes, but honestly, it’s perfect straight from the slow cooker.05
-
Let the dip sit for about 5-10 minutes before serving. This brief resting time allows it to thicken up slightly, making it easier to scoop. Taste and adjust seasoning if needed—sometimes a little extra black pepper or even a dash of hot sauce can really make it pop. Serve warm directly from the slow cooker to keep it at the perfect temperature throughout your gathering.06
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