Slow Cooker Spinach And Artichoke Dip Recipe

Ash Tyrrell

Slow Cooker Spinach And Artichoke Dip Recipe

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.

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Total Time 2 10

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.