Name: Crockpot Spinach Artichoke Dip Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 24 ounces frozen spinach, thawed and drained; 30 ounces artichoke hearts, quartered and drained; ½ cup white onion, diced; 3 cloves garlic, minced; 16 ounces cream cheese, softened; 1 cup sour cream; ½ cup mayonnaise; 1 cup Parmesan cheese, shredded; 2 cups mozzarella cheese, shredded; 8 ounces fresh mozzarella, optional; 1 French baguette, cut into half-inch slices; 3 tablespoons olive oil; 2 teaspoons fine sea salt; 2 teaspoons fresh ground black pepper

Jump to Recipe·5.1 from 23 reviews

If you’re looking to steal the show at your next gathering, you absolutely have to try Crockpot Spinach Artichoke Dip. This creamy, cheesy, crowd-pleasing appetizer is brimming with tender spinach, savory artichokes, and the glorious melt of three different cheeses. Perfectly seasoned and served warm, it’s the kind of dip that has everyone coming back for “just one more” scoop—especially when you pair it with freshly toasted crostini or crunchy chips. Trust me, this is the answer whenever you need a reliable, irresistible party favorite.

Crockpot Spinach Artichoke Dip Recipe - Recipe Image

Ingredients You’ll Need

Making Crockpot Spinach Artichoke Dip couldn’t be easier, and the beauty is in the simple, fresh ingredients. Each one is there for a reason, contributing a special flavor, creamy texture, or that extra crave-worthy finish that makes this dip unforgettable.

Frozen Spinach: Thawed and drained, it brings vibrant color and a nutritious, earthy base.
Artichoke Hearts: Quartered and drained, these add a unique, lightly tangy heartiness to every bite.
White or Yellow Onion: Diced for a subtle sweetness and gentle crunch.
Garlic: Minced for a flavor punch that elevates the creamy cheeses.
Cream Cheese: Softened bricks create that luscious, dreamy texture everyone loves.
Sour Cream: Adds tang and extra creaminess to keep the dip from feeling too heavy.
Mayonnaise: Helps everything blend together and amps up the richness.
Parmesan Cheese: Shredded, this adds sharpness and that irresistible salty finish.
Mozzarella Cheese: Shredded for supreme melt factor and gooey cheese pulls.
Fresh Mozzarella (Optional): Torn and melted over the top for restaurant-level indulgence.
French Baguette: Sliced for homemade crostini—the dream dipper for this dish.
Olive Oil: For drizzling the crostini so they toast up perfectly.
Fine Sea Salt: Draws out the best in every ingredient, especially on the crostini.
Fresh Ground Black Pepper: Adds just a touch of heat and aromatic depth.

How to Make Crockpot Spinach Artichoke Dip

Step 1: Combine the Vegetables

Start by adding the thawed and well-drained spinach, quartered artichoke hearts, diced onion, and minced garlic right into your crockpot. Stir everything together to get the flavors mingling from the very beginning. This mixture will soak up the cheesy goodness soon!

Step 2: Add the Dairy and Cheeses

Next, add the softened cream cheese, sour cream, mayonnaise, shredded Parmesan, and shredded mozzarella. Make sure to stir thoroughly so all the ingredients are evenly distributed and every scoop will be perfectly cheesy and tangy.

Step 3: Slow Cook to Perfection

Place the lid on your crockpot and cook the dip on medium for about one and a half to two hours. Check every half hour or so—give it a little stir to make sure nothing’s sticking to the sides and to keep that creamy texture from scorching. When it’s fully melted and bubbling around the edges, you’re close to dip heaven.

Step 4: Prepare the Crostini

While the Crockpot Spinach Artichoke Dip is getting irresistibly gooey, make your crostini. Preheat the oven to 350°F. Arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake until perfectly golden brown and crisp—usually around 10 to 15 minutes. Let them cool a few minutes before serving.

Step 5: Finish with Fresh Mozzarella (Optional)

If you’re ready for that next-level cheesy melt, tear up some fresh mozzarella and scatter it over the hot dip. Put the lid back on and let it sit for another 20–30 minutes so the mozzarella melts into gooey pools on top. This part is optional but so, so worth it!

Step 6: Serve and Enjoy!

Once everything is hot, bubbly, and melted perfectly, switch your crockpot to warm or low. Serve the Crockpot Spinach Artichoke Dip directly in the crockpot with crostini (or chips), and watch it disappear within minutes!

How to Serve Crockpot Spinach Artichoke Dip

Garnishes

Give your dip a sprinkle of extra Parmesan, a handful of chopped fresh parsley, or even a dash of red pepper flakes if you want to brighten things up. These finishing touches not only look beautiful but add a subtle pop of flavor that contrasts all the creamy richness.

Side Dishes

While crostini is classic, don’t be afraid to offer tortilla chips, pita chips, crunchy veggie sticks (carrots, celery, bell pepper), or even crackers. These options let everyone find their perfect dipper—and guarantee there’s something for gluten-free or lighter eaters, too.

Creative Ways to Present

For something fresh, serve Crockpot Spinach Artichoke Dip in a hollowed bread bowl, or spoon individual portions into cute ramekins for a more elegant presentation. You can also stuff small bell peppers or mushrooms with the dip for bite-sized treats that double as showstoppers on any snack table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, transfer the dip to an airtight container and refrigerate for up to three days. The flavors even meld and deepen a bit with an overnight chill, making those secret fridge spoonfuls even more delightful!

Freezing

While freezing is possible, the creamy elements in Crockpot Spinach Artichoke Dip can become a bit grainy after thawing. It’s best enjoyed fresh or within a few days of making, but if you need to freeze, make sure it’s sealed tightly. Just be aware the texture might not be quite as lusciously smooth after reheating.

Reheating

To reheat, simply warm the dip in the microwave, stirring every 15 seconds until fully heated. Alternatively, pop it back into your crockpot on low until it’s warm and bubbly once again—just be sure to stir so everything heats evenly.

FAQs

Can I make Crockpot Spinach Artichoke Dip ahead of time?

Absolutely! Prepare the dip a day in advance, store in the fridge, and then warm it back up in your crockpot or microwave before serving. It’s a favorite trick for stress-free entertaining.

What kind of artichoke hearts should I use?

Use canned or jarred artichoke hearts in water, not marinated. The plain version lets you control the flavors yourself and highlights the natural artichoke taste in the dip.

How do I prevent the dip from burning in the crockpot?

It helps to stir the dip every half hour while it cooks. Make sure your crockpot is set to medium or low, and don’t forget to scrape the sides and bottom to prevent scorching.

Can I use fresh spinach instead of frozen?

You sure can! Just quickly wilt about two pounds of fresh spinach in a skillet, drain off excess liquid, and chop before adding to the crockpot in place of the frozen spinach.

What size crockpot works best for this recipe?

A 2.5 to 4-quart crockpot is perfect for this batch. It gives the dip room to bubble and mix without overflowing.

Final Thoughts

If you need a sure-fire way to make friends and wow a crowd, Crockpot Spinach Artichoke Dip is your ticket. It’s always a hit, irresistibly cheesy, and delightfully easy—the kind of cozy recipe you’ll return to again and again. Try it soon and get ready for rave reviews!