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Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip is the ultimate crowd-pleasing appetizer, a warm, creamy, and deeply satisfying dish that’s incredibly easy to make. This slow cooker marvel transforms simple ingredients into a decadent dip perfect for any gathering.
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 2 hours 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 people
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (10 ounce) package frozen chopped spinach thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts drained and roughly chopped
  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1/4 cup shredded mozzarella cheese plus more for topping
  • 1 clove garlic minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon black pepper
  • 1 Pinch red pepper flakes optional, for a little heat

Equipment

  • Crockpot
  • Medium Bowl
  • Fine-mesh Sieve
  • Kitchen towel
  • Cheesecloth

Method
 

  1. Ensure your frozen chopped spinach is completely thawed. The most crucial step here is to thoroughly squeeze out as much moisture as possible. You can do this by placing the thawed spinach in a fine-mesh sieve and pressing down with a spoon, or by wrapping it in a clean kitchen towel or cheesecloth and wringing it out vigorously. Excess water will make your dip watery.
    1 (10 ounce) package frozen chopped spinach
  2. Drain the canned artichoke hearts and give them a rough chop. You don't need to finely dice them; larger pieces will provide pleasant texture within the dip.
    1 (14 ounce) can artichoke hearts
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir these together until they are smooth and well-blended. This forms the creamy base for your dip.
    1 (8 ounce) package cream cheese, 1/2 cup mayonnaise, 1/4 cup sour cream
  4. Add the minced garlic (or garlic powder), grated Parmesan cheese, shredded mozzarella cheese, black pepper, and optional red pepper flakes to the cream cheese mixture. Stir everything together until just combined. Don't overmix at this stage.
    1/4 cup grated Parmesan cheese, 1/4 cup shredded mozzarella cheese, 1 clove garlic, 1/4 teaspoon black pepper, 1 Pinch red pepper flakes
  5. Gently fold in the squeezed-dry spinach and chopped artichoke hearts into the cream cheese mixture. Distribute them evenly throughout the creamy base.
    1 (10 ounce) package frozen chopped spinach, 1 (14 ounce) can artichoke hearts
  6. Spoon the entire mixture into your slow cooker insert. Spread it out evenly.
  7. Sprinkle a little extra Parmesan cheese and mozzarella cheese on top of the dip. Cover the crockpot and cook on LOW for 2 to 2.5 hours, or on HIGH for 1 to 1.5 hours. Stir it occasionally during the last hour of cooking if you like, to ensure even heating and melting. The dip is ready when it's heated through and the cheese is melted and bubbly.
    1/4 cup grated Parmesan cheese, 1/4 cup shredded mozzarella cheese

Notes

Leftover dip can be refrigerated for 3-4 days or frozen for 2-3 months. Reheat gently on stovetop or in microwave. Add milk/cream if dry.