Delicious Slow Cooker Spinach Artichoke Dip

This Delicious Slow Cooker Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser with tender spinach and tangy artichokes in a rich, savory blend. Perfect for parties or game days, it’s vegetarian, gluten-free optional, and effortlessly delicious.

Why You’ll Love This Recipe

This Delicious Slow Cooker Spinach Artichoke Dip is the ultimate party appetizer, delivering a warm, creamy, and cheesy experience that’s impossible to resist. Vibrant spinach and tangy artichoke hearts meld with a luscious blend of cream cheese, mozzarella, and Parmesan, creating a dip that’s both comforting and indulgent. The slow cooker makes it a breeze—just combine ingredients and let it simmer, filling your home with an irresistible aroma. Perfect for game days, holiday gatherings, or casual get-togethers, this vegetarian dish is gluten-free optional and pairs beautifully with chips, veggies, or bread. Its rich, gooey texture and customizable flavors make it a crowd-pleaser, with leftovers that reheat perfectly for snacking any time.

Recipe Tips and Tricks

• Thaw Spinach: Squeeze out excess water to avoid watery dip.
• Use Softened Cream Cheese: Ensures smooth blending and creamy texture.
• Stir Halfway: Prevents sticking and ensures even cooking.
• Check Consistency: Add milk if too thick; cook uncovered if runny.
• Grate Cheese Fresh: Melts better than pre-shredded for gooey results.
• Taste Before Serving: Adjust salt, garlic, or lemon for perfect flavor.
• Keep Warm Setting: Ideal for serving at parties without overcooking.
• Chop Artichokes Finely: Ensures even distribution and easy scooping.

Yield: 10 Servings

Slow Cooker Spinach Artichoke Dip

Print

Creamy slow cooker spinach artichoke dip, cheesy and perfect for parties.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 5 minutes

Total Time 2 hours 15 minutes

Ingredients

• ½ cup grated Parmesan cheese
• ½ cup sour cream
• ½ tsp onion powder
• 1 cup shredded mozzarella cheese
• 1 tbsp fresh lemon juice
• 10 oz frozen spinach, thawed and drained
• 14 oz can artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 8 oz cream cheese, softened
• Salt and pepper to taste

Instructions

1. Prep Spinach: Thaw frozen spinach; squeeze out excess water using a clean towel.
2. Chop Artichokes: Drain artichokes; chop finely for even distribution in dip.
3. Soften Cream Cheese: Let cream cheese sit at room temperature for easy blending.
4. Combine Ingredients: In a 4-quart slow cooker, add spinach, artichokes, cream cheese, mozzarella, Parmesan, sour cream, garlic, and onion powder.
5. Season: Add lemon juice, salt, and pepper; stir to combine thoroughly.
6. Cook Low: Cover and cook on LOW for 2 hours, stirring halfway to ensure even melting.
7. Check Consistency: If too thick, stir in 1-2 tbsp milk; if runny, cook uncovered 15 minutes.
8. Taste and Adjust: Check seasoning; add more salt, lemon, or garlic as needed.
9. Rest: Let dip rest 5 minutes off heat to thicken slightly.
10. Serve: Serve warm with tortilla chips, veggies, or crusty bread for dipping delight.

Notes

• Use a 4-quart slow cooker for even cooking and creamy texture.
• Squeeze spinach thoroughly to prevent watery dip.
• Perfect for parties; keep on warm setting for extended serving.
• Leftovers are great as a sandwich spread or baked potato topping.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 265Total Fat 20gSaturated Fat 11gUnsaturated Fat 9gCholesterol 62mgSodium 438mgCarbohydrates 8gFiber 3gSugar 1gProtein 16g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Spinach (10 oz, frozen): Thawed and drained; fresh spinach works if wilted first.
• Artichoke Hearts (14 oz can): In water, drained and chopped; marinated for extra flavor.
• Cream Cheese (8 oz): Full-fat for richness; softened for smooth mixing.
• Mozzarella Cheese (1 cup, shredded): Melts smoothly; part-skim for lighter option.
• Parmesan Cheese (½ cup, grated): Freshly grated for nutty depth; Pecorino as substitute.
• Sour Cream (½ cup): Adds tang; Greek yogurt for healthier alternative.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; white wine vinegar as substitute.
• Onion Powder (½ tsp): Subtle savory boost; diced onion as alternative.
• Salt and Pepper (to taste): Enhances flavors; season after mixing.

Variations and Substitutions

• Vegan: Use vegan cream cheese, mozzarella, and sour cream.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Spicy Kick: Add ½ tsp red pepper flakes or hot sauce.
• Cheese Swap: Try cheddar, Gouda, or Monterey Jack for variety.
• Veggie Boost: Include roasted red peppers or mushrooms for texture.
• Low-Fat: Use reduced-fat cream cheese and sour cream.
• Herb Infusion: Add fresh dill, parsley, or thyme for freshness.
• Protein Add-In: Stir in cooked bacon or crab for non-vegetarian twist.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm in slow cooker or microwave; stir in milk if needed.

Dish Gallery

Please share this Delicious Slow Cooker Spinach Artichoke Dip with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Spicy Shrimp Taco Filling