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.

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

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How To Make Spinach Artichoke Dip in the Crockpot

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.

What to Serve with this Dip

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

Can this slow cooker dip be made ahead of time?

Yes, this dip is great to prep in advance! You can mix it up and store in the fridge for up to 2 days until you’re ready to slow cook. Or after cooking the dip, you can store the leftovers in the fridge for up to 3 days and then reheat in the crockpot, give a good stir, and enjoy again!

Can you substitute frozen spinach for fresh in this recipe?

I prefer using fresh baby spinach, but you can use frozen. If you use frozen, make sure to thaw it, drain it, and really squeeze out all that extra liquid. If you leave the extra liquid in then your dip may be watery.

This recipe is featured in a roundup of Best Slow Cooker Recipes. Check it out!

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