This slow cooker spinach artichoke dip is artichoke hearts and spinach nestled in a creamy, cheesy sauce and thanks to the crockpot, effortless.
This crockpot cheesy spinach and artichoke dip is not only delicious but easy!
When I make this spinach artichoke dip recipe for my family, willpower goes out the window.
It’s so good, everyone wants it for themselves.
My kiddos claim that could eat the entire pot themselves–I’m not open to testing this because I KNOW I could.
It’s the perfect dip to serve with baguette slices, crackers, or tortilla chips for a delicious appetizer or snack.
Try using this dip as the stuffing in a mushroom dish, like stuffed portabellos.
I am a believer in using the best ingredients you can.
This recipe becomes creamier with higher-fat cheese.
However, you can make this “lower-fat” by replacing Greek Yogurt with sour cream, reduced-fat cream cheese, etc.
In a pinch one day I didn’t have shredded Asiago, so I used the cheap Parmesan cheese from the can and it still tasted delicious.
Did I mention it’s easy?
It is SO easy!
You put it all in the slow cooker and cook until the cheeses are melted.
Give it a good stir.
Then it’s time to FEAST!
I love that this cheesy spinach dip is hands-free allowing me to start it while I prep for my guests and it does its thing.
You might also enjoy our Pinterest Appetizer Board for more great recipes like this slow cooker cheesy spinach dip.
It pairs so great with so many things:
- Veggie Sticks
- Pita chips
- Pita Wedges
It tastes incredible as it is, but it can be customized to your own taste.
Here are some great options:
- Add in cooked chicken, beef, shrimp or crab meat
- 2 teaspoons of ground brown mustard, like Dijon
- Hot sauce or red pepper flakes, to give it some kick
- Pepper Jack cheese
- different kinds of cheese
- chopped tomatoes (pictured)
- fresh spinach
This awesome recipe is perfect for beginner cooks.
It’s a popular appetizer created with the best flavors.
It’s the perfect crock pot spinach artichoke dip for game day, football season, your next party, or just snacking.
It only takes a few minutes to prep, and cooks in a couple of hours in the Crock Pot.
I have made this spinach dip with fresh spinach and frozen spinach.
This recipe shares using frozen spinach, if you did not thaw the package prior to starting, place the frozen spinach under running warm water to thaw it out.
Tip: Place the frozen spinach directly in a colander in the sink and allow the warm water to run over it–the water will drain through the colander.
Once the spinach is thawed, you will need to remove as much excess water as possible.
You can place it in a clean kitchen towel and wring it.
Remove as much water from the spinach as you can; too much liquid will end up making a runny spinach dip.
Use a 10-ounce bag of fresh baby spinach.
Remove the step.
Roughly chop the spinach into small pieces.
Prep Time: 5 minutes
Cook Time: 30-60 minutes
Total time: 35-65 minutes
1 jar (6 ounces) artichoke hearts, quartered
1 package (10 ounces) frozen chopped spinach, thawed and dry
8 ounces fresh mozzarella cheese, cubed
1 cup Asiago Cheese
6 ounces cream cheese, softened and cubed
1 cup crumbled feta cheese
1/2 cup shredded provolone cheese
1/4 cup chopped red onion
2 Tablespoons mayonnaise
1 garlic clove, minced
Fresh Basil, cut
How to Make Spinach and Artichoke Dip in the Slow Cooker:
Drain artichokes, reserving 3 tablespoons of liquid.
Roughly chop the artichokes.
Spray slow cooker with non-stick cooking spray and add spinach, different cheeses, basil, onion, mayonnaise, garlic, and artichoke hearts.
Add the reserved artichoke liquid.
Cook for two hours, covered, stirring every 45 minutes or so to prevent burning and ensure even cooking.
This slow cooker cheesy spinach artichoke dip is sure to be a huge hit.
If you have any leftovers store them in an airtight container in the refrigerator.
It’s best reheated on the stovetop in a large pan over low heat until you have a warm dip.
Opt for the Block when It Comes to Cheese:
I get it.
We reach for the pre-shredded cheese package over the block of cheese because it’s easy.
It’s already grated.
I get that too.
However, there is a difference between the two.
It’s the stuff that keeps each shred of cheese separate from its neighbor in that bag.
It’s the stuff that keeps the cheese from melting into an ooey-gooey state.
For the best flavor, take the time to shred your cheese, and trust me when I tell you block cheese is better.
You might also like this cheesy crab appetizer.