A delicious, no-mayo version of Spinach & Artichoke Dip made right in the slow cooker!

bowl of spinach artichoke dip surrounded by tortilla chips

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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 slow cooker spinach and artichoke dip was born. No mayo, 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!

large bowl of tortilla chips surrounding a small bowl of spinach artichoke dip

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.

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  • 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. 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

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.

How to make Spinach & Artichoke Dip in the Slow Cooker

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.

closeup of a bowl of spinach artichoke dip surrounded by tortilla chips

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.

Crockpot Spinach & Artichoke Dip FAQs

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.

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.

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.

bowl of crockpot spinach artichoke dip surrounded by chips with text overlay reading "crockpot spinach & artichoke dip"

bowl of spinach artichoke dip surrounded by tortilla chips
4.73 from 66 votes

Crock Pot Spinach Artichoke Dip

Servings: 10 servings
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
A delicious no-mayo version of Spinach & Artichoke Dip made right in the slow cooker!

Equipment

Ingredients
 

  • 14.75 ounces artichoke hearts chopped
  • 8 ounces cream cheese cubed
  • 1 cup grated Parmesan cheese
  • 8 ounces sour cream
  • 1 pound fresh baby spinach OR 10 ounces chopped frozen spinach, thawed
  • 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.
  • 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

How to defrost spinach – on a microwave safe plate, heat spinach for about 6 minutes then press down on the spinach with an identical plate, over the sink, to squeeze out the excess water. 
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.
Adapted from Real Housemoms

Nutrition

Serving: 1g | Calories: 183kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 419mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3857IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 1mg

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.

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4.73 from 66 votes (65 ratings without comment)

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