Seriously easy and seriously yummy. This homemade slow cooker spinach and artichoke dip feeds a crowd of ten!
Everyone loves dips. We were crazy for this million dollar dip and thoroughly enjoyed the meaty 3-ingredient cream cheese sausage dip. Let’s not forget the dependable and crowd favorite buffalo chicken dip or its slow cooker version, the feisty jalapeno popper dip, or the cheesy Velveeta Rotel sausage dip. These are all great dips to bring to Super Bowl parties, game days, potlucks, family get-togethers, or work and holiday gatherings.
So today we’re making slow cooker spinach and artichoke dip that you’ll be able to transport in the slow cooker and keep warm. I get it all the time at Applebees in their 2 for $20 menu and I think it’s about time I take a stab at making it at home. It turned out great and was so, so very yummy.
It’s super-rich and creamy and full of cheeses to compliment spinach and artichoke. Serve them with bread, chips, or crackers and everyone will love you at that potluck! So let’s get started.
SLOW COOKER SPINACH AND ARTICHOKE DIP RECIPE TIPS
I used a standard 3-quart crockpot and it was just the right size. This should serve about 8-10 people depending on how many ambitious dippers you have in your crowd.
You’ll want to spray your slow cooker with non-stick spray before starting just in case. I was a little apprehensive about slow-cooking cheese on a high setting since I’ve had stuff curdle before but it worked out okay. I guess I can attribute that to the short cooking time.
You can use fresh or frozen chopped spinach. I chose to go with frozen to minimize the bulk that comes with fresh spinach leaves. If you do use frozen, make sure to squeeze out any excess water in a colander so the dip isn’t watered down.
There’s a little bit of dicing needed for the artichoke heart, and garlic, but that’s about it. Mix everything in a large mixing bowl. Just make sure you mix well so everyone gets a fair share of the full flavor.
Then you transfer all of it to the slow cooker and start cooking it on high for 2 hours. At this point, you can go watch tv, clean up the kitchen, or cook something else…just don’t peek! I read somewhere that each time you lift the lid you lose about 20 minutes of cooking time! So just let it be and around the 1-hour mark, the kitchen will start smelling really good.
If the dip is too thick for your liking, add some warm milk or heavy cream in small increments and stir until it’s the way you like it.
And that’s all there is to it. Dish out the chips, slice up your baguettes, prep your appetizer platter and you’re ready to serve. Enjoy and let me know how you liked it in the comments below!
MORE DIPS TO TRY
- Million Dollar Dip
- Cream Cheese Sausage Dip
- Jalapeno Popper Dip
- Buffalo Chicken Dip
- Slow Cooker Buffalo Chicken Dip
- Velveeta Rotel Sausage Dip
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Slow Cooker Spinach and Artichoke Dip
- Total Time: 2 hours 15 mins
- Yield: 10 1x
Description
Seriously easy and seriously yummy. This homemade slow cooker spinach and artichoke dip feeds a crowd of ten!
Ingredients
- 10 oz. frozen chopped spinach, thawed and drained
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 8 oz. cream cheese, cubed
- 8 oz. sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup milk (optional)
Instructions
- Combine all ingredients in a large mixing bowl. Stir to mix well.
- Spray a slow cooker with non-stick spray and transfer everything to the slow cooker.
- Cook on high for 2 hours or until the cheese has melted.
- If the dip is too thick, stir in milk in small increments until you reach your desired dip consistency.
- Keep warm for serving with tortilla chips, bread, or crackers.
- Enjoy!
Notes
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 2 hours
Comments & Reviews
I’d like to make this for an event I have this week where about 25-30 people will show up! How would I double or triple this recipe?
Wow, that’s a lot of people! What a lot of hungry mouths to feed š I just took a look at the ingredients and I think you can safely double all the ingredients as is as long as you use a bigger slow cooker. I would keep the cooking time the same. Try it out for 2 hours like the original recipe and see if the cheese has melted. If not, add 30 mins cooking time in increments. Good luck!
I love this dip but I never thought of doing it in the crockpot. Awesome idea Farah! I will be trying this recipe over the long weekend. Thanks for sharing.
I usually don’t do stuff like this in slow cookers either but the hubs once told me about his co-workers bringing dips to work for some dip competition they had going and he specifically mentioned all the tiny crock-pots they used. It seemed like a good idea to keep things warm. So I gave it a try! I wish I had a smaller crock-pot like some of them he mentioned, I think they were about 1 quart. They sound so cute!
Hi Farah! This and hot crab dip are my favorites! This would also make killer quesadillas! Have you seen the smaller crock pots that link together – they would be ideal for entertaining.
Heya Dorothy! I’ve never tried a hot crab dip but it sounds delicious. Did you know crab is one of my top favorite meats? You wouldn’t have guessed from the stuff on my blog! That and lamb. I could sit at a table for hours eating crab….aaaand now I’m hungry. Great idea on pairing it with quesadillas! And no I didn’t know about those crock pots but I Googled it. Is it called the crock pot hook up? They look neat!
Hi Farah! Those are the ones! Check out Spiced food blog – David just did a hot crab dip! And I LOVE lamb! š