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!
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!
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
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!
I love to serve spinach and artichoke dip with sliced veggies and pita chips. You could also serve it with
Sturdy crackers like Wheat Thins or Triscuits
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
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.
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.
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.
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.
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.
You sure can. In fact, some people prefer it that way!
It’s delicious and a great presentation when served in a bread bowl.
Try one of these popular dips next time you need a delicious, easy appetizer recipe:
Which one are you serving at your next party?