This Crock Pot Spinach Artichoke Dip is an easy and irresistible appetizer that disappears fast, no matter who is gathered around the table. It cooks while you handle the rest of the menu. The flavors blend perfectly so the spinach, artichokes, and cheese all shine. Everyone will dive in the moment the lid comes off!
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This post was originally posted on 12/25/2020 and updated on 12/16/2025.
With a long background in restaurant kitchens and countless meals made for my family, I have learned how to create homemade dishes that are reliable, family friendly, and full of flavor. I test recipes like this one again and again until my kids and taste testers give me the green light, and I bring that same Iowa born, from scratch approach to every dip, dinner, and dessert I share. You can trust that this recipe has been created with experience, plenty of trial runs, and a whole lot of love for good food.
Why We Love It
- It takes only a few minutes to toss everything in the slow cooker and let it do the work.
- It stays warm and scoopable for parties, game days, and family nights.
- You can make it ahead and keep it warm without stressing during busy gatherings.
- The leftovers reheat easily and taste just as good the next day.
- It feels special enough for holidays but simple enough for any weekend hangout.
Crock Pot Spinach Artichoke Dip Recipe Ingredients
- Frozen Spinach
- Canned Artichoke Hearts
- Cream Cheese
- Sour Cream
- Shredded Swiss Cheese
- Shredded Parmesan Cheese
- Onion Powder
- Minced Garlic
- Salt
- Black Pepper
Substitution Suggestions
- Frozen Spinach: If you like you can use chopped fresh spinach. You'll need around 3 cups.
- Artichoke Hearts: you can use either canned artichokes or marinated artichokes. Both just need to be drained really well. The marinated artichokes will likely come in oil with spices and will add some extra flavor to your dip. They are both yummy options.
- Cream Cheese: I like to use cream cheese best. It gives a much richer flavor. If you prefer you can use Neufchatel cheese.
- Sour Cream: Plain Greek yogurt is a great substitute for sour cream.
- Shredded Cheeses: A lot of recipes use mozzarella and that is a great choice because it is a good melting cheese. I really love the flavors of Swiss and Parmesan together. Use your favorite cheeses! Gruyere, gouda, monterey jack, cheddar, colby and mozzarella are all delicious too! Add a little kick with pepper jack cheese.
How to Make Spinach and Artichoke Dip in Crock Pot
- First, the spinach will need to be thawed overnight in the fridge or follow the thawing directions on the package. Once thawed take a clean towel or layers of paper towels and squeeze most of the excess liquid out.
- Add all the ingredients to a bowl and mix it together well.
- Then add it to a crock pot, a 3-4 quart works great.
- Cover and cook the dip on low for 2 hours, stirring a few times, until all the cheese is completely melted.
- Then turn the crock pot to keep warm and stir the dip occasionally.
- Serve dip warm.
What to Serve with Spinach Artichoke Dip
- Tortilla Chips (My Favorite!)
- Thinly Sliced French Bread
- Cocktail Bread
- Assorted Veggies
- Pretzel Sticks
- Assorted Crackers
- Cut up Bagels
Make it Ahead
You can combine all the ingredients in a bowl and store it tightly covered in the fridge for 1-2 days before serving it. Then on party day, add it to the crock pot and cook according to directions.
Storing Crock Pot Spinach Artichoke Dip
If by chance there is any dip leftover, store it tightly covered in the fridge. It will last 3-4 days in the fridge.
How to Reheat Dip
There a few different ways to reheat the dip.
- Microwave: which is the easiest and quickest way to reheat the dip, especially for single serving portions. Microwave in 30 second intervals stirring after each one until warmed through.
- Oven: place the dip in an oven safe dish and reheat at 350°F until warmed through. Start with 15 minutes and go from there. Timing will depend on the amount of dip you are reheating.
- Stove top: You can add it all to a skillet and reheat it over low heat.
- Crock Pot: put the dip back in the crock pot and set it to warm. Heat the dip until warmed through, stirring occasionaly.
Heather's Favorite Tools for this Recipe
- I love my small crock pot that is programmable. It allows me to do other things knowing the dip won't get burnt.
- These nestled bowls are my favorite for prepping ingredients.
- A box grater to shred your own cheese. I use mine almost every day!
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is great too!
Tips for Crock Pot Spinach Artichoke Dip
- Don't forget to thaw the spinach. If you forget you can thaw it in the microwave on defrost.
- Squeeze as much liquid out of the spinach as possible.
- Chop the artichokes a little bit more. Smaller chunks are easier to scoop and eat.
- Shred your own cheese, it melts better and doesn't alter the texture of the dip. Pre-shredded cheese from the store is covered in an anti-caking agent and it can make the dip gritty.
- Stir the dip occasionally while it's in the crock pot, just in case your crock has any hot spots.
More Dip Recipes:
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Crock Pot Spinach Artichoke Dip
Equipment
- 4 quart Crock Pot
Ingredients
- 10 ounces frozen spinach, thawed and liquid squeezed out
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, cubed
- 1 cup sour cream
- 1 cup shredded swiss cheese
- ½ cup shredded Parmesan cheese
- 1 tablespoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
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