Slow Cooker Spinach Artichoke Dip

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Rich and incredibly cheesy restaurant style spinach artichoke dip made in your slow cooker! 

Slow Cooker Spinach Artichoke Dip

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.

Slow Cooker Spinach Artichoke Dip

Slow Cooker Spinach Artichoke Dip

 

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.

Slow Cooker Spinach Artichoke Dip

 

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.

Slow Cooker Spinach Artichoke Dip

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

Slow Cooker Spinach Artichoke Dip

Rich and incredibly cheesy restaurant style spinach artichoke dip made in your slow cooker!
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 6

Ingredients

  • 8 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons minced garlic
  • 1/3 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

Instructions

  • 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.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

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Comments

Hi Tiffany, I have a 1.5 qt. crock pot, do you think a single batch would fit in it? Thanks a lot!

    Hi Jessie, The issue with a crockpot that small is that the fresh spinach will have a hard time fitting in before it all cooks down. If you used frozen spinach you could probably get it to fit. 🙂

Sounds like a great recipe as we already love spinach dip- the crock pot makes it even more appealing.
Suggestion for an added twist to this dip. I have used kale (usually flat leaf type) chopped and mixed with spinach, gives it a bit of a different texture and flavor, but we like it. I precooked the kale first steaming it, as it is more coarse than spinach, to help it combine with spinach better. I prepped the kale like that before hand and used it, made it easier.

Can this recipe be doubled? Also have you ever added sour cream?

    Yes it can be doubled ( in a large slow cooker) and I haven’t added sour cream but that sounds yummy!

I am making this for Thanksgiving. Will be serving 18 people. Should I really triple this recipe or would a double batch be enough? Also, should I soften the cream cheese first or just cut up and throw it he crock pot?? Can’t wait to try it, looks delicious!

I haven’t made this yet, but I plan to. My favorite part of the recipe as written is that you say “stems removed” when referring to the baby spinach. I hate the stems and it kills me when I see people on tv make a recipe and dump in the spinach, stems and all. It’s time consuming, but I always take the time to remove the stems when using fresh spinach.

Thanks!

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