Crock Pot Spinach Artichoke Dip

4.75 from 70 votes

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!

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Adapted from Real Housemoms

Nutrition