Slow Cooker Spinach And Artichoke Dip Recipe | Creamy Party Favorite

I made this Slow Cooker Spinach and Artichoke Dip just the other evening, and wow — I had no idea something so simple could feel so indulgent. I tossed in fresh ingredients, turned on the slow cooker, and two hours later had a bubbling dip ready for serving.

The creamy cheeses blended so nicely with spinach and artichoke, giving a rich flavor without much fuss. I love serving this when friends drop by, because I can prepare early and feel relaxed.

If you’re craving more cozy dishes, you can also enjoy this skillet creamy chicken and parmesan gnocchi recipe for another comforting option.

Slow Cooker Spinach And Artichoke Dip Recipe

Ingredients Section

Here are the ingredients I used, with my tips on why each one matters and how to get the best version:

1 pkg (16 oz) fresh baby spinach leaves — Using fresh baby spinach gives a crisp texture and bright green color; large leaves should be torn so every bite is tender.
2 jars (12 oz each) artichoke hearts, drained — Jarred artichoke hearts are practical; fresh artichokes work too but need steaming.
2 pkgs (8 oz each) cream cheese — Full or low-fat both work; letting it soften and cutting into cubes makes it melt evenly.
2 cups shredded mozzarella cheese — Mozzarella brings creaminess and mild flavor; it balances tangy and sharp cheeses.
2 cups sour cream — Adds fluffiness and richness; Greek yogurt can substitute if you want a lighter feel.
⅓ cup white onion, diced — Onion provides a subtle savory lift that pairs well with spinach and garlic.
4 cloves garlic, minced — Garlic gives depth; fresh garlic is far superior to powder here.
1 cup shredded Parmesan cheese — Freshly grated Parmesan adds tangy sharpness; pre-grated tends to have anti-caking agents that affect melt.
1 teaspoon kosher salt (or to taste) — Needed to bring out flavors; I sometimes adjust a bit after cooking.
½ teaspoon black pepper — For gentle warmth; freshly cracked is best.
½ teaspoon red cayenne pepper — Gives optional heat; you can omit it if you don’t like spicy.
Cooking spray — To lightly coat the inside of the slow cooker so the dip doesn’t stick.

Note: Serves about 16 generous portions.

Variations

Here are ways I’ve adapted this dip or could imagine for different preferences:

Dairy-free / lighter version: Swap cream cheese and sour cream with non-dairy versions; use dairy-free shredded cheeses. Greek yogurt can replace sour cream for fewer calories.
Cheese swap: Use provolone instead of mozzarella, or replace Parmesan with asiago or Romano for a different sharpness.
Extra protein: Add cooked chicken, pulled pork, shrimp, or steak after the dip is done — turns it into more of a hearty main or filling.
Extra veggie: Use kale in place of spinach, or mix in both. Also, you could increase onion or add bell peppers or roasted red peppers for texture and color.
More spice or flavor: A dash of Dijon mustard or more garlic; include red pepper flakes or more cayenne; finish with lemon zest for brightness.

Cooking Time

Here’s how long this recipe takes:

Prep Time: ~ 10 minutes
Cooking Time: ~ 2 hours on LOW in the slow cooker
Total Time: ~ 2 hours 10 minutes

Equipment You Need

Here are the tools I found essential, and why:

Slow cooker / Crock-Pot — for gentle, hands-off cooking and keeping the dip warm.
Cooking spray — to prevent sticking and make clean-up easier.
Sharp knife & cutting board — for chopping onion, artichoke hearts, and tearing spinach leaves.
Grater — for shredding mozzarella and Parmesan; fresh grate improves melt and flavor.
Mixing spoon or spatula — for stirring during cooking, especially at the halfway point.

How to Make Slow Cooker Spinach and Artichoke Dip Recipe?

Here’s my step-by-step method, from prep to serving.

Step 1: Prep the slow cooker and add spinach

I begin by spraying the inside of the slow cooker with cooking spray so the dip won’t stick. Then I load in all the fresh baby spinach, tearing big leaves to bite-size pieces so every mouthful is tender.

Step 2: Add cream cheese and artichoke hearts

Next I drain and roughly chop the artichoke hearts, then cut the cream cheese into cubes and place both on top of the spinach. Cubing the cream cheese ensures smoother melting.

Step 3: Mix in remaining ingredients and begin cooking

Then I toss in shredded mozzarella, sour cream, diced onion, minced garlic, and freshly shredded Parmesan. I cover the slow cooker and set it on LOW for two full hours.

Step 4: Stir halfway and finish cooking

After about one hour I remove the lid and give everything a good crank with the spoon so nothing is sticking and ingredients are mixing. Then I cover again and cook for another hour. When done, I stir, season with salt, pepper, and cayenne, then it’s ready to serve.

Additional Tips for Making this Recipe Better

From my kitchen experiments, here are a few things that made this dip even more delicious:

I always let cream cheese sit out a bit first so it softens — that helps it melt without lumps or cold chunks.
I squeeze out excess water from spinach (if using frozen or after washing fresh) so the dip doesn’t end up watery.
I stir halfway through cooking — that helps distribute heat and melts cheese more evenly, especially from the edges.
I taste toward the end and adjust salt, pepper, or cayenne — sometimes the cheese or spinach will need a little bump.
If I’m making it for a party, I use a liner in the slow cooker or spray really well — makes cleaning up much easier.

How to Serve Slow Cooker Spinach and Artichoke Dip Recipe?

Here are some of the ways I serve it to make it look great and pair well:

I like to serve the dip hot, either directly in the slow cooker insert or transferred into a shallow, pretty bowl. Garnish with a sprinkle of extra Parmesan, some chopped fresh parsley or chives, and maybe a little drizzle of olive oil or a few red pepper flakes for color.

As for dippers, tortilla chips are classic; I also use crackers, toasted baguette slices, pita chips, or even fresh veggies like bell pepper strips or carrot sticks. If you love cheesy bakes, you might also enjoy this spinach artichoke chicken bake for a hearty dinner idea.

Nutritional Information

Here are the key nutrition numbers, based on the recipe’s standard servings:

Calories: ~ 127 kcal per serving
Protein: ~ 6 grams
Carbohydrates: ~ 2 grams
Fat: ~ 10 grams

Make Ahead and Storage

Storage guidelines

After cooking, I let the dip cool a bit, then move it to an airtight container and keep it in the refrigerator. It stays good for about 3 days.

Freezing & reheating

While this dip is best fresh, you can freeze it in smaller portions. Texture may change slightly. To reheat, I thaw overnight in the fridge then warm it gently in the slow cooker or microwave, stirring to recover creaminess.

Why You’ll Love This Recipe?

Here are some of the reasons this dip is one of my favorites:

It’s super easy: minimal prep, and then you just let the slow cooker do its thing.
It warms up well and stays creamy, so great for letting it run during a party.
Flavorful without being over-the-top: spinach + artichoke + cheesy goodness + garlic = classic.
Versatile: you can adapt it to your dietary needs (lighter, dairy-free, extra protein).
Crowd-pleaser: people love dipping chips, veggies, bread, crackers — it’s fun and communal. For more inspiration, explore more ideas in the lunch recipes collection to round out your menu.

Ash Tyrrell