Easy, slow cooker spinach artichoke dip is a hit at every party! This cheesy and delicious, no-mayo version is made right in the crock pot!
Spinach and Artichoke Dip in Crock Pot
A couple weeks ago, my friend had a “sprinkle”. You know, like a shower, but a mini-version. One of the snacks they served was spinach dip and I probably could have eaten the whole bowl.
Later I texted her & asked for the recipe. I was a little surprised when she said it was the Knorr spinach dip mix kind.
While I loved it while I was eating it, I wanted to make a mayo-free rendition. And add artichokes, because I love them. So, this easy slow cooker spinach artichoke dip was born. No mayo, six easy ingredients, and perfect for dipping.
This version is super simple especially since you cook it in the crock pot. Instead of mayonnaise, cream cheese and sour cream provide the creamy base. It’s perfect for a party with buffalo chicken dip – leave it in the crockpot on warm and you’re good to go!
Helpful Tools
- Slow Cooker – This is my slow cooker of choice. It is a 6 quart but you can use as small as a 3 quart.
- Silicone Spatulas – I use these for everything. They’re heat safe and great for stirring up the dip.
- Chip & Dip Bowl – for serving, if you’re not serving directly from the slow cooker.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Artichoke Hearts – I buy the jars packed in olive oil. Drained and roughly chopped.
- Cream Cheese – One brick (8oz) cream cheese, cubed, so it melts evenly.
- Parmesan Cheese – Grated parmesan cheese.
- Sour Cream – I use full fat but “light” will work. Plain Greek yogurt will also work.
- Spinach – Either fresh baby spinach, or thawed frozen chopped spinach. I’ll give you directions for both.
- Garlic – Either 1 clove fresh minced garlic or 2 teaspoons minced garlic, packed in oil.
- Salt & Pepper – to taste
How to make Spinach & Artichoke Dip in the Slow Cooker
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: Add the fresh spinach, cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
Or, thaw the spinach in the microwave per the directions on the package [further tips and suggestions below] and add to the slow cooker with the other ingredients.
- STEP TWO: Cover and turn the slow cooker to LOW, cooking for 2-3 hours until fully melted and combined, stirring occasionally. Turn to WARM for serving or transfer to a bowl.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How do you thaw frozen spinach in the microwave?
Put the frozen block of spinach on a microwave-safe plate and heat it on high for approximately 6 minutes (microwaves vary – mine takes 6 minutes). Carefully remove the plate (it will be hot & have water on it).
Take an identical sized plate and, over the sink, press it down on the hot spinach and squeeze (like a spinach sandwich). It will press out the water and in my opinion, works so much better than trying to squeeze the water out in a cloth or paper towel & there’s less clean up.
What to serve with it
You’re gonna want things to scoop up all the goodness, like:
- tortilla chips
- Sun Chips
- Wheat Thins
- Triscuits
- Veggies – carrots, celery, etc.
Alongside it, you can serve other dips like taco dip, garlic herb dip, and rotel dip.
Other popular appetizers are pineapple teriyaki meatballs, honey garlic meatballs, or buffalo chicken pinwheels.
If you’re after more spinach and artichoke flavors, try my spinach artichoke chicken casserole!
How to store leftovers
Leftovers should be stored in the fridge, covered, for up to a week.
You can reheat in the slow cooker on LOW or WARM or pop it into the microwave.
FAQs
Can I use fresh spinach?
Sure can. I always have a Costco or Sam’s Club sized container of fresh baby spinach so I use that more often than not. Approximately 1 pound of fresh spinach is the equivalent of 10 oz of frozen spinach.
Do I have to make it in the crockpot?
Nope, you can bake it in the oven so it’s nice and bubbly, or even do it on the stovetop until everything is melted and creamy.
In the oven, I add all the ingredients to a casserole dish, stir, and bake at 350°F for about 30 minutes or until fully melted, stirring occasionally.
Need more dip recipes? Try these:
Slow Cooker Sausage Cheese Dip
Click here for my entire collection of dip recipes.
Crock Pot Spinach Artichoke Dip
Equipment
Ingredients
- 1 pound fresh baby spinach OR 10 ounces chopped frozen spinach, thawed
- 8 ounces cream cheese cubed
- 14.75 ounces artichoke hearts chopped
- 1 cup grated Parmesan cheese
- 8 ounces sour cream
- 2 teaspoons minced garlic I use minced garlic that’s packed in olive oil
- salt & pepper to taste
Instructions
- Add the fresh spinach, cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to a 4-6 quart crock pot. Stir it up.1 pound fresh baby spinach, 8 ounces cream cheese, 14.75 ounces artichoke hearts, 1 cup grated Parmesan cheese, 8 ounces sour cream, 2 teaspoons minced garlic, salt & pepper
- Alternatively, if using frozen spinach, defrost the spinach in the microwave using the tips below to squeeze out excess water, and add the hot, drained spinach to the rest of the ingredients. Stir well.
- Cover and cook on LOW for 2 hours or until warmed through and fully melted, stirring occasionally. If serving from the slow cooker, set to WARM.
- Serve with tortilla chips, Triscuits, Sun Chips, veggies.
Notes
- To thaw frozen spinach in the microwave, place the block on a microwave-safe plate and heat on high for about 6 minutes (adjust based on your microwave).
- Fresh spinach may be used – approximately 1 lb is the equivalent of 10 oz frozen.
- Store leftovers covered in the fridge for up to 1 week.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published July 10, 2014; photos and text updated August 9, 2024
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
This looks fabulous! Love that you can make it in a crockpot too! And I’ve not heard of a sprinkle before, that sounds fun!
Ohhh YUM! This looks so creamy and decadent, love it! Give me a spoon and I’ll dig right in 😀
Do you cook the fresh spinach?
You don’t have to, it will wilt down in the slow cooker, but you could.
Do you use the Kraft parmesan cheese in the green container or the shredded parm. cheese in bags?
I use the shaved/shredded parm, not grated (Kraft).
I haven’t tried it yet
Let me know how it goes when you do 🙂
I made this for a Christmas Day app and everyone loved it! No leftovers.
Happy to hear that!
I have been using your recipe for years and it is requested every time we have a family gathering! It is so good and easy to make!
That made my morning! Thanks for letting me know 🙂
Love this recipe! I have made it multiple times over the years and it is always a favorite! The only modification I make is to add chopped water chestnuts. They add a little crunch that is an extra treat! Also goes well with Pita chips.
Great addition. Thanks for reporting back!
This was fantastic! Great flavor and my kids devoured it.
Thanks, Jennie! Happy New Year 🙂