Rich and incredibly cheesy restaurant style spinach artichoke dip made in your slow cooker!
I’m gonna level with you. If I had to choose one course to eat forever, it wouldn’t be dessert. It wouldn’t be the main dish either. Hands down, without a doubt, I’d eat appetizers for the rest of my life and beyond. Sometimes my family has appetizer parties where everyone just brings appetizers and that’s what we eat for our entire meal.
I love those parties. Better than birthday parties. And birthday parties have cake. And ice cream. So you know I’m serious.
One of my favorite restaurant appetizers has always been spinach artichoke dip. I’ve probably tried it at, oh I don’t know, 30 different restaurants?? I’ve had more spinach artichoke dip than I care to admit, but homemade anything always steals my heart and this dip is no different. Except it is different. Because it doesn’t only have that heart warming made with love quality, it actually tastes better than the restaurant stuff. No really.
And I’m not the only one who feels that way. I served this dip to my family (a family comprised of very passionately picky people) and they raved about this dip. Said it was the best they’d ever had. And all the while I’m snickering behind a napkin because they don’t know the whole recipe took 5 minutes of work and only requires SIX ingredients. That is why you must put this dip on your to-make list for the upcoming tailgates I know you have planned. Cheesy spinach and artichoke dip is good luck for football games. Really, it is.
What people are saying about this Slow Cooker Spinach Artichoke Dip
“So I made this for a Super Bowl party and it was a huge hit! I should have made a double batch The only thing I would suggest is add a little milk if you like your dip creamier (I liked it thick, but the hubs wished it was more spreadable). Really tasty – will definitely make it again!” – Jenny
Slow Cooker Spinach Artichoke Dip
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoons minced garlic
- ⅓ cup shredded parmesan cheese
- 1 14-ounce can artichoke hearts - drained and finely chopped
- 10 ounces baby spinach - stems removed
- optional: salt and pepper to taste
- tortilla chips, crackers, or sliced bread for serving
- Add cream cheese, mozzarella, garlic, parmesan, pepper, artichokes, and spinach to slow cooker. Cover and cook 3-4 hours on low or 2 hours on high.
- Stir dip and serve with chips, crackers, or bread.
Oh girl I am all about appetizers too.. in fact several times during the month my hubbie and I will do appetizers and wine for dinner. BEST NIGHT EVER! Need to add this dip to the menu next time… love artichokes! YUM! Gorg pics too Tiffany!
Ah! My husband and I need to do those appetizer nights more often – they are my favorite! You get a little bit ( or a lot-a bit) of everything! And I love that you can mix so many different types of food into one meal – Mexican, Italian, Asian, American – around the world in 30 minutes 😉 Thanks Krista!
Omg- I made this last weekend for a family party. Sooo good and everyone raved about it. I’ll make this again!
So… came your way via Pinterest (total addict on this end of the keyboard) and my mouth is watering from all of the deliciousness to be found here. My printer is earning it’s keep this morning and I’m actually a bit (only a bit but that’s huge for me) pumped to go grocery shopping in a moment. Mind you, noooo reflection on the yummy finds here….grocery shopping is just not my fave thing but I’m really wanting the spinach dip to be doin’ it’s thing in the cockpot asap. I’m a busy teacher so anything quick and delicious gets a gold star in my book (wrote that for effect as I really don’t even use those any more.) Anyway….love your recipes and your fabulous writing style amps your whole site up for me.
This sounds delicious and I can’t wait to make this as an appetizer for thanksgiving dinner. Was wondering what size slow cooker you use? I have a 1.5 q and a huge 6-7 or 7-8 q. I’m just afraid if I double up recipe 1.5 q will be too small. Thanks!!
i was just going to ask the same question. I have a small fondue size (that’s really just big enough to keep things warm) or a big 6-ish qt. I’m thinking I may need to get a 2-3 qt cooker for these kinds of things.
Oh, oh…when and how do you add the artichokes? Do you add the juice from the can too??? Since I’m making this now, I guess I should’ve read the recipe more carefully when I printed it last week! Yikes!
I’ve updated the recipe to clarify that! Add the artichokes with everything else and they should be drained and chopped. 🙂