This Crockpot Spinach Artichoke Dip is one of those “set it and forget it” kind of recipes that comes out perfect every single time. It’s creamy, cheesy, and loaded with flavor.
Whether you’re hosting a party or just want something comforting for movie night, this dip totally hits the spot. The best part? You toss everything into the crockpot and walk away.
Why I Love This Recipe
This recipe has been my go-to for gatherings and chill nights. The first time I made it, I brought it to a game night and barely had time to put the lid down before everyone was digging in. It’s warm, cozy, and makes the whole room smell amazing. What I really love is that you can make it ahead of time and just warm it up when needed.
- Only takes 5 minutes to prep
- Tastes just like restaurant spinach dip, but better
- All made in one crockpot — no extra mess
- Super creamy and cheesy
- Perfect with chips, bread, or veggies
What You’ll Need
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Pro Tips
- Squeeze that spinach well — Use a paper towel or cheesecloth to remove as much water as possible
- Use room-temp cream cheese so it melts smoothly in the crockpot
- Stir halfway through cooking for the creamiest texture
- Add more cheese on top during the last 15 minutes if you want that golden cheesy crust
- Keep it on “warm” while serving — it’ll stay perfect for hours
Tools Needed
- Crockpot (black oval style, 4–6 qt)
- Cheese grater
- Mixing spoon
- Cutting board and knife
- Garlic press or small knife
- Measuring cups and spoons
Substitutions and Variations
- Use Greek yogurt instead of sour cream
- Add a pinch of red pepper flakes for heat
- Swap mozzarella for Monterey Jack or cheddar
- Use fresh spinach (just sauté and drain first)
- Add cooked bacon bits for extra flavor
Make Ahead Tips
You can mix all the ingredients together and store in the fridge (uncooked) for up to 2 days. When ready, just dump it in the crockpot and cook. Also reheats beautifully in the microwave or oven.
Servings & Time
Makes: About 10 servings
Cook Time: 2 hours on HIGH or 3–4 hours on LOW
Prep Time: 5 minutes
How to Make Crockpot Spinach Artichoke Dip
Step 1: Add Creamy Base to Crockpot
Add 8 oz softened cream cheese, 1 cup sour cream, and 1/2 cup mayonnaise to the crockpot.
Step 2: Add Spinach and Artichokes
Add 10 oz chopped, thawed, and squeezed-dry frozen spinach and 14 oz chopped canned artichoke hearts to the crockpot.
Step 3: Add Cheese, Garlic, and Seasoning
Sprinkle in 1½ cups shredded mozzarella, ½ cup grated parmesan, and 2 cloves minced garlic, then evenly season with ½ teaspoon salt and ¼ teaspoon black pepper over the top.
Step 4: Cook on HIGH for 2 Hours
Cover and cook the dip on HIGH for 2 hours. Stir halfway through.
Step 6: Stir and Serve
After 2 hours, stir well until everything is creamy and fully melted. Serve warm with chips or bread.
Macros (per serving, based on 10 servings)
- Calories: 230
- Protein: 7g
- Fat: 20g
- Carbs: 5g
- Fiber: 2g
- Sugar: 1g
Why This Recipe Works (Quick Science)
The cream cheese, sour cream, and mayo work together to make a super creamy base. Cream cheese thickens as it melts, sour cream adds tang, and mayo brings a smooth texture. Spinach adds fiber and color, while the artichokes give it a little bite. Mozzarella melts stretchy and gooey, while parmesan adds sharp flavor that balances the richness.
Common Mistakes
- Not draining the spinach enough — extra water will make the dip soupy
- Using cold cream cheese — makes it hard to blend and slows cooking
- Skipping the stir halfway — the cheese may clump if not mixed
- Overcooking — can dry out the dip if left too long without stirring
What to Serve With
- Tortilla chips
- Sliced baguette
- Crackers
- Veggie sticks (like carrots, celery, cucumbers)
- Pita chips
FAQ
Can I double this recipe?
Yes! Just use a larger crockpot and increase cook time slightly.
Can I use fresh spinach?
Totally — sauté it first and squeeze out all the liquid.
How long does it keep?
About 4 days in the fridge. Reheat in microwave or oven until warm.
Can I freeze it?
Not the best idea — dairy can separate. It’s better fresh or refrigerated.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second bursts, stirring in between, or warm in a small pot on low heat.
Final Thoughts
This Crockpot Spinach Artichoke Dip is seriously one of those recipes you’ll come back to again and again. It’s easy, hands-off, and always a hit. Make it for a party, a cozy night in, or anytime you want something warm and cheesy. Give it a try, and let me know how it goes in the comments—I’d love to hear your version!