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Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip

The Ultimate Crockpot Spinach Artichoke Dip: Easy, Creamy, and Irresistible. Whipping up this Crockpot Spinach Artichoke Dip is a culinary dream come true for busy hosts and snack enthusiasts alike. Its effortless preparation, rich and creamy texture, and deeply satisfying flavor profile make it a guaranteed crowd-pleaser. Ready in under 20 minutes of active prep time, this slow cooker wonder practically makes itself, leaving you more time to mingle and enjoy.
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Prep Time 20 minutes
Cook Time 2 hours
Inactive Time (Slow Cooking) 2 hours 30 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package frozen chopped spinach thawed and thoroughly squeezed dry
  • 1 can artichoke hearts drained and roughly chopped (14 ounce)
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 1/4 teaspoon garlic powder
  • salt to taste
  • freshly ground black pepper to taste

Equipment

  • Crockpot
  • Medium Bowl
  • Spoon
  • Spatula

Method
 

  1. Ensure your thawed frozen spinach is squeezed as dry as humanly possible. Excess moisture is the enemy of creamy, thick dip, so get in there with your hands or a clean tea towel and extract every last drop. This crucial step ensures a perfect consistency.
    1 package frozen chopped spinach
  2. Drain your canned artichoke hearts and give them a good rough chop. You want noticeable pieces of artichoke in your dip, not a purée, so don't go too fine with the chopping.
    1 can artichoke hearts
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir vigorously until the mixture is smooth and well incorporated. This forms the luscious foundation of your dip.
    8 ounces cream cheese, 1/2 cup mayonnaise, 1/4 cup sour cream
  4. Gently fold in the squeezed dry spinach, chopped artichoke hearts, and grated Parmesan cheese into the cream cheese mixture. Sprinkle in the garlic powder, and season with salt and freshly ground black pepper to your liking. Remember, Parmesan can be salty, so taste as you go.
    1 package frozen chopped spinach, 1 can artichoke hearts, 1/2 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
  5. Spoon the entire mixture into your Crockpot. Smooth out the top with a spoon or spatula.
  6. Sprinkle a little extra grated Parmesan cheese over the top of the dip for a beautiful golden crust.
    1/2 cup grated Parmesan cheese
  7. Cover the Crockpot and cook on low for 1.5 to 2 hours, or on high for 1 to 1.5 hours, until the dip is heated through and bubbly around the edges. Stir gently halfway through the cooking time if you are able to, to ensure even heating and a super creamy texture.
  8. Once fully heated and wonderfully melty, give it one last gentle stir. Serve your Crockpot Spinach Artichoke Dip immediately with your favorite dippers.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop over low heat. Can also be frozen for 2-3 months.