A delicious, no-mayo version of Spinach & Artichoke Dip made right in the slow cooker!
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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!
Ingredients for Spinach & Artichoke Dip
- 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 – Frozen chopped spinach, thawed. But you can also use fresh baby spinach.
- Garlic – Either 1 clove fresh minced garlic or 2 teaspoons minced garlic, packed in oil.
- Salt & Pepper – to taste
Tools to help you make Spinach Artichoke Dip
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: Thaw your spinach in the microwave per the directions on the package. Further tips and suggestions below.
STEP TWO: While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
STEP THREE: Pour the drained, hot spinach into the slow cooker and stir to combine. 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.
Crockpot Spinach & Artichoke Dip FAQs
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.
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.
What to serve with crockpot spinach artichoke dip?
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.
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Crock Pot Spinach Artichoke Dip
Equipment
Ingredients
- 14.75 ounce artichoke hearts chopped
- 8 ounce cream cheese cubed
- 1 cup grated Parmesan cheese
- 8 ounce sour cream
- 10 ounce chopped frozen spinach thawed
- 2 teaspoons minced garlic I use minced garlic that’s packed in olive oil
- salt & pepper to taste
Instructions
- Defrost the spinach in the microwave.
- While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
- Add in the drained, hot spinach. Stir well.
- 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
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.
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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).