Slow Cooker Spinach Artichoke Dip

Slow Cooker Spinach Artichoke Dip is cheesy, creamy, rich, and super easy to make! It's the perfect appetizer for your next game day or any party. It's a total crowd pleasing appetizer that you can even prep in advance.

Let your slow cooker do the work - throw in your dip ingredients a few hours before your party and you're good to go! When it's time to serve, you can either scoop out of the crock pot and into a serving dish, or I often leave it in my slow cooker so the dip can remain warm.

Jump to:

• Ingredients You'll Need:
• Step by Step Instructions
• Serving Ideas
• Leftovers and Storage
• Variations and Substitutions
• Frequently Asked Questions
• Related Recipes
• Recipe

Ingredients You'll Need:

The ingredients for this Slow Cooker Spinach Artichoke Dip are simple and easy to find. Here's what you need:

• Artichoke Hearts - These can be found in a can or in a jar. You'll drain them and then roughly chop them up
• Baby Spinach - Using fresh spinach is best, but you can use frozen spinach. Make sure to thaw the spinach and squeeze out the excess liquid.
• Sour Cream - You can use either light or full fat sour cream. You can also swap in Plain Greek Yogurt.
• Shredded Mozzarella
• Grated or Shredded Parmesan
• Onion - I like to use sweet yellow onion, but you can also use white onion
• Garlic - Fresh minced is best, but you can also use the kind in a jar
• Salt and Pepper

Step by Step Instructions

1. Combine Ingredients - You can either toss things together in a large bowl or if your slow cooker is larger then you can mix it in the slow cooker. Transfer the combined mixture to your crockpot to cook.
2. Slow Cook - Cover the crockpot and cook on high for 2-3 hours. I like to give it a stir halfway through. The dip is done when everything is melted, gooey, bubbling, and the artichokes are soft.
3. Serve - I like to leave the dip in the slow cooker, set to warm, for serving. But you can also transfer to a serving bowl.

Serving Ideas

• Tortilla Chips
• Pita Chips
• Pita Bread or Flatbread - try this easy Greek yogurt flatbread.
• Sliced Baguette
• Wheat Thins
• Carrot and Celery Sticks

Leftovers and Storage

Leftovers can be stored in a container in the fridge for up to 4 days. I recommend reheating leftovers slowly in the oven (covered with foil at 350 degrees F until warmed) or in a slow cooker. In a pinch, you can reheat in the microwave as well.

Variations and Substitutions

• Add Protein - After the dip is cooked, you can stir in shredded chicken or lump crab meat.
• Make it Spicy - If you want the dip to have a kick, try adding a splash of hot sauce or red pepper flakes.
• Swap Greek Yogurt for Sour Cream - To make this dip lighter, you can swap in plain greek yogurt for some or all of the sour cream.

Frequently Asked Questions

Related Recipes

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