This easy slow cooker spinach artichoke dip recipe makes a rich and creamy crockpot appetizer loaded with cheese, spinach and artichokes. Use the slow cooker to keep it warm and transport this warm and cheesy dip to your next party, cookout of game day.
Everyone loves dips. We thoroughly enjoy this million dollar dip and all the meat in this 3-ingredient cream cheese sausage dip. Let’s not forget crowd-favorite buffalo chicken dip or its slow cooker version, the feisty jalapeno popper dip, or the cheesy Velveeta Rotel sausage dip. You just can’t go wrong with a dependable cheesy dip to bring to parties, game days, potlucks, family get-togethers, or work and holiday gatherings.
Today we’re making slow cooker spinach artichoke dip that you can transport in the slow cooker and keep warm. It’s a classic rich and indulgent dip packed with cheese to compliment the spinach and artichoke. Just throw it all in the slow cooker and let it do the work for you.
For an even creamier spinach artichoke dip, try this Applebee’s copycat version which is baked in the oven. It’s richer, sharper and nuttier with 4 types of cheeses and a a creamy garlic Alfredo base.
SLOW COOKER SPINACH ARTICHOKE DIP RECIPE TIPS
- Slow cooker – 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.
- Spinach – The recipe uses frozen cut leaf spinach but you can use fresh spinach instead. To use fresh spinach, saute or steam it then squeeze all excess liquid out. The recipe also calls for 10 oz. of spinach but feel free to reduce the amount if you want a more creamy dip-to-spinach ratio.
- Squeezing out the spinach liquid – This step is essential because frozen spinach has a really high water content. You will need to squeeze out all excess liquid so your dip isn’t runny and watery. Put the thawed frozen spinach in a mesh strainer and use the back of a spoon to press down and squeeze all that liquid out.
- Garlic – Fresh garlic is best but can be substituted with garlic powder in a pinch. Increase the amount of garlic if you want a more bold, garlicky dip.
- Mozzarella cheese – I used shredded Kraft low-moisture mozzarella cheese instead of regular mozzarella. Low-moisture mozzarella is said to have a saltier flavor, better browning and better meltability which means more cheese strings!
- Parmesan cheese – Feel free to increase the amount of Parmesan for a stronger nuttier flavor.
- Cream cheese – Soften up the cream cheese by bringing it to room temperature before mixing so it combines easily with the rest of the ingredients. If you forgot to take out the cream cheese ahead of time, try microwaving it for about 30 seconds to soften it.
- Dip consistency – If the dip ends up being too thick for your liking, add a splash of milk in small increments and stir until the dip consistency is to your liking.
- Leftovers and reheating – The dip keeps well for up to 3-4 days. Reheat in the microwave until warm again.
- Freezing – Spinach and artichoke dip can be frozen for up to 2 months.
- Mix your cheeses – Try other nutty cheese combinations like Gruyere, Parmigiano-Reggiano, or try a cheese mix like Kraft’s shredded Parmesan, Romano and Asiago blend.
- Add more garlic – Add more minced garlic or garlic powder for a stronger garlic flavor.
- Add some heat – Add some heat with red pepper flakes.
And that’s about 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, what substitutions you made, or what you paired it with in the comments below!
MORE DIPS TO TRY
- Million Dollar Dip
- Cream Cheese Sausage Dip
- Jalapeno Popper Dip
- Slow Cooker Buffalo Chicken Dip
- Velveeta Rotel Sausage Dip