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Crockpot Spinach Artichoke Dip

Creamy, cheesy Crockpot Spinach Artichoke Dip is the perfect appetizer for tailgates during football season or for any gathering! Dip your favorite veggies, crackers, and tortilla chips into this warm, creamy dip that has just a hint of spice to heat things up. You’re going to love this spinach party dip!

You know that one appetizer you always order at restaurants? Maybe you even go to a specific restaurant just for that app! For me, that’s Spin Dip. I just love the flavors, and you can’t beat a hot cheesy dip. It’s one of my favorite appetizers!

With the price of eating out these days, though, it was past time for me to create my own version at home. Now I can eat my favorite dip whenever I want (even though I probably shouldn’t eat it too often!) This is a great recipe to bring to a game day gathering or potluck!


Why You’ll Love This Slow Cooker Recipe

It’s a crowd pleaser: So many people love Spinach Artichoke Dip! It’s a fan favorite, for sure.

Quick and easy: This dip is ready in under 30 minutes, and there aren’t a lot of ingredients.

Easy to customize: I have suggestions on substitutions to make it just a little healthier, or you can tweak the flavors to please your palate perfectly!

Ingredients for Artichoke Spinach Dip

Pick up the following ingredients at the grocery store for this delicious dip:

12 ounces canned artichoke hearts, drained and chopped

10 ounces spinach (I use frozen, thawed, and excess liquid removed)

½ cup Greek yogurt or sour cream

½ cup mayonnaise

8 ounces cream cheese, softened to room temperature and cut into cubes

1 cup freshly grated parmesan cheese (not the powdered kind!)

1 cup shredded mozzarella cheese

4 cloves minced garlic.

½ cup minced onion

1 ½ teaspoons Worcestershire sauce

½ teaspoon lemon juice

¼ teaspoon crushed red pepper flakes

Salt and pepper to taste

How to Make This Slow Cooker Spinach Artichoke Dip Recipe

You can make this delicious appetizer in just a few easy steps and a few minutes of prep work! It serves approximately 6 people.

In a large bowl, mix the chopped artichokes, squeezed spinach, cream cheese, Parmesan cheese, mozzarella, mayonnaise, Greek yogurt, onion, garlic, Worcestershire sauce, lemon juice, and red pepper flakes together. Stir until well combined.

Pour the dip contents into a 2-quart crockpot and cook on the high setting for 1 ½ hours, stirring occasionally.

Turn the heat down to the warm or low setting, and serve this dip warm with your favorite crackers and veggie sticks!

Serving Suggestions

I love to serve spinach and artichoke dip with sliced veggies and pita chips. You could also serve it with

Baguette slices

Bagel chips

Tortilla chips

Sturdy crackers like Wheat Thins or Triscuits

Naan Bread

Spinach Dip Recipe Variations

To be sure, everyone loves spinach dip a certain way! Here are some popular variations:

Use sour cream instead of Greek yogurt.

If you don’t want to use full fat cream cheese, you can use low fat cream cheese, but I’d avoid the fat-free kind.

Replace half of the parmesan cheese with Swiss cheese.

Add some lemon zest for a citrusy twist.

Add more or less red pepper flakes, depending on your preferred spice level.

Use marinated artichoke hearts for extra flavor.

Add water chestnuts for texture.

Add shredded chicken, chopped bacon, shrimp, or imitation crab

How to store Leftover Spinach Artichoke Dip

Cover tightly or transfer leftover dip to an airtight container and store this in the refrigerator for 2-3 days. Reheat small individual portions in the microwave, or the whole thing in a 325-degree oven until hot and bubbly.


Can I use fresh spinach instead of frozen spinach in this recipe?

Yes, you can use fresh baby spinach, but you need to cook it first. Cook about 10 ounces of spinach in a skillet with a little olive oil, stirring as it cooks down. Let it cool, then squeeze any excess liquid from the spinach leaves with a paper towel. Then continue with the recipe as directed.

Can I make this Crockpot Spinach Artichoke Dip Recipe ahead of time?

Yes, you can make this dip 1-2 days in advance. Prepare it as directed, but instead of cooking the dip, cover it tightly and store it in the refrigerator until you’re ready to bake it.

If you need to store it longer before baking, place the dip mixture in a freezer-safe container before baking it and freeze for up to 2 months. Thaw it overnight in the refrigerator, then transfer it to a slow cooker and cook as directed in the recipe card.

Can I make Spinach Dip in the oven instead?

First, preheat the oven to 350 degrees F. Prepare an 8×8 baking dish (or similar) by spraying it with nonstick cooking spray.

Next, in a large mixing bowl, combine all the ingredients and stir until smooth. Transfer the dip ingredients to the prepared baking pan. Sprinkle more cheese on top and bake the spin dip in the preheated oven for about 20 minutes or until it is hot and bubbly.

Can I double the recipe to feed a crowd?

Yes, you can double or even triple the spinach artichoke dip recipe if you have a large crowd to feed at your next party!
If you’re going to do that, you will need a larger slow cooker than the 2 quart one that I used.

Can you serve Crockpot Spinach Artichoke Dip cold?

You sure can. In fact, some people prefer it that way!
It’s delicious and a great presentation when served in a bread bowl.

More Fan-Favorite Dips

Try one of these popular dips next time you need a delicious, easy appetizer recipe:

7- Layer Dip

Curry Dip

Pepperoni Pizza Dip

Beer Cheese Dip

Chicken Taco Dip

Which one are you serving at your next party?



Keep an eye out for more of my easy recipes each week!


Crockpot Spinach Artichoke Dip

This creamy and cheesy Crockpot Spinach Artichoke Dip with a hint of spice is the perfect appetizer for any gathering! Dip your favorite veggies, crackers and chips into this warm spinach party dip.
Course Appetizer
Cuisine American
Keyword Crockpot Spinach Artichoke Dip
Prep Time 15 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 45 minutes minutes
Servings 6 people
Calories 481kcal
Author Lynne Feifer


12 ounce marinated artichoke hearts drained and chopped10 ounces frozen spinach thawed and as much liquid squeezed out as possible.8 ounces cream cheese softened and cut into small blocks1 cup grated Parmesan cheese1 cup shredded mozzarella½ cup mayonnaise½ cup Greek yogurt can use sour cream½ cup minced onion4 garlic cloves minced1 ½ teaspoons Worcestershire sauce½ teaspoon lemon juice¼ teaspoon crushed red pepper flakes more or less, if desiredsalt and pepper to taste


In a large bowl, mix the chopped artichokes, squeezed spinach, cream cheese, Parmesan cheese, mozzarella, mayonnaise, Greek yogurt, onion, garlic, Worcestershire sauce, lemon juice, and red pepper flakes together in a large bowl
Pour contents into a 2-quart crockpot and cook on high for 1 ½ hours, stirring occasionally.
Turn heat down to low, and serve with bread cubes, crackers, pita and tortilla chips, and sliced veggies.


See post for more tips.


Serving: 1serving | Calories: 481kcal | Carbohydrates: 12g | Protein: 16g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 924mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6925IU | Vitamin C: 16mg | Calcium: 379mg | Iron: 2mg

The post Crockpot Spinach Artichoke Dip appeared first on 365 Days of Baking.

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