Crock Pot Spinach Artichoke Dip
This Crock Pot Spinach Artichoke Dip is a rich, creamy classic made effortlessly in the slow cooker. With a blend of three cheeses, tender spinach, and tangy artichokes, it stays warm and perfectly scoopable for parties, game days, and holiday gatherings.
Equipment
- Slow cooker
- Mixing spoon
Ingredients
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 14 oz canned artichoke hearts, drained and chopped
- 1/2 cup diced onion (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- red pepper flakes (optional)
Instructions
- Squeeze the thawed spinach in a clean kitchen towel until all excess liquid is removed. This step is critical to avoid a watery dip.
- Lightly grease a small slow cooker. Add the cream cheese, sour cream, mayonnaise, garlic, spinach, artichokes, and onion if using.
- Stir in the mozzarella, parmesan, salt, pepper, and red pepper flakes if using. Mix lightly.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour.
- Stir the dip well until completely creamy and emulsified. Add a tablespoon of milk if the dip is too thick.
- Switch the slow cooker to WARM and serve with chips, bread, or vegetables.
Notes
The most important step is squeezing all excess moisture from the spinach. Wet spinach will result in a thin, watery dip.