Homemade Crockpot Spinach Artichoke Dip

Finding the perfect appetizer for parties and game days that doesn’t require you to stand in the kitchen all afternoon can feel impossible. After all, most crowd-pleasing dips need constant attention on the stovetop, or require last-minute assembly right when guests are arriving, and things get even trickier when you’re already juggling other dishes.

Luckily, this crockpot spinach artichoke dip checks all the boxes: it’s creamy and satisfying, practically makes itself while you focus on other things, and always disappears within minutes of setting it out.

What Kind of Artichoke Hearts Should I Use?

For this dip, you’ll want to grab a can of artichoke hearts packed in water rather than the marinated kind – the marinade can overpower the other flavors and make your dip too tangy. Make sure to drain them really well and give them a good chop before tossing them in the crockpot. If you can only find jarred artichokes, just rinse them off to remove excess brine and pat them dry with a paper towel. Whether you use quartered or whole artichoke hearts doesn’t matter much since you’ll be chopping them up anyway, so just grab whichever is on sale.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients:

• Cream cheese: You can use Neufchâtel cheese (the lighter version) or even Greek yogurt mixed with a bit of sour cream for a tangier, lighter dip. Just note that Greek yogurt may make it slightly thinner.
• Mozzarella cheese: Monterey Jack or white cheddar work great here. You could also try a blend of Italian cheeses for more flavor complexity.
• Parmesan cheese: Romano or Asiago cheese make good substitutes and will give you that same salty, sharp taste.
• Frozen spinach: Fresh spinach works too – you’ll need about 1 pound. Just sauté it first until wilted, then squeeze out all the excess water before adding it to the crockpot.
• Milk: Heavy cream makes the dip richer, while chicken or vegetable broth keeps it lighter. You can also use any milk alternative like almond or oat milk.
• Artichoke hearts: Honestly, artichokes are what make this dip special, so I’d recommend keeping them in if possible. But if you’re in a bind, you could add extra spinach or some chopped roasted red peppers instead.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dip is not squeezing out enough water from the thawed spinach, which leads to a watery, runny mess instead of a thick, creamy dip – use a clean kitchen towel or several layers of paper towels and really wring it out until barely any moisture remains.

Another common error is forgetting to stir the dip every 20-30 minutes during cooking, as the edges can scorch while the center stays cold, so set a timer to remind yourself to give it a good mix.

To avoid a grainy texture, make sure your cream cheese is fully softened at room temperature before mixing, and if your dip seems too thick after cooking, you can always stir in an extra tablespoon or two of milk to reach your desired consistency.

What to Serve With Spinach Artichoke Dip?

This dip is perfect for parties and game days, and you’ll want plenty of dippers on hand because it goes fast! Tortilla chips are always a crowd favorite, but I also love serving it with toasted baguette slices, pita chips, or even those little crackers like Wheat Thins. For a healthier option, cut up some fresh veggies like bell peppers, carrots, and celery sticks – they’re surprisingly good with this creamy dip. You can also spread it on flatbread and pop it under the broiler for a few minutes to make quick little appetizer pizzas.

Storage Instructions

Store: Keep any leftover dip in an airtight container in the fridge for up to 4 days. It thickens up quite a bit when cold, but that’s totally normal. I actually love spreading the cold leftovers on sandwiches or wraps!

Freeze: This dip freezes pretty well for up to 2 months in a freezer-safe container. Just know that the texture might be a little grainy when you thaw it out because of the cream cheese, but it still tastes great.

Reheat: Warm it back up in your crockpot on low for about an hour, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. Add a splash of milk if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 40-48 g
• Fat: 65-75 g
• Carbohydrates: 35-42 g

Ingredients

• 14 oz marinated artichoke hearts, chopped into 1/2-inch pieces
• 10 oz spinach, thawed and squeezed dry
• 8 oz cream cheese, cubed
• 1 cup mozzarella cheese, finely shredded
• 1/2 cup parmesan cheese
• 1 tsp garlic, minced
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare and Combine All Ingredients

• 10 oz spinach, thawed and squeezed dry
• 14 oz marinated artichoke hearts, chopped into 1/2-inch pieces
• 8 oz cream cheese, cubed
• 1 cup mozzarella cheese, finely shredded
• 1/2 cup parmesan cheese
• 1 tsp garlic, minced
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Start by ensuring your spinach is completely thawed and squeezed dry—excess moisture is the enemy of a creamy dip, so really wring it out with your hands or a clean kitchen towel.

In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, cubed cream cheese, shredded mozzarella, parmesan cheese, minced garlic, milk, sour cream, red pepper flakes, salt, and black pepper.

Stir everything together until the cream cheese begins to soften and the ingredients are evenly distributed throughout the mixture.

Step 2: Cook in Crockpot Until Creamy and Heated Through

• combined ingredient mixture from Step 1

Transfer the combined ingredient mixture from Step 1 into your crockpot.

Cook on high heat for about 2 hours, stirring frequently—I recommend stirring every 15-20 minutes to ensure even melting and prevent the edges from sticking.

The dip is ready when the cream cheese is completely melted, all cheeses are integrated, and the mixture is hot, creamy, and uniform in texture.

The dip should be warm and easily scoopable by the end of cooking.

Homemade Crockpot Spinach Artichoke Dip

Delicious Homemade Crockpot Spinach Artichoke Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 4 cups of dip

Calories 1000 kcal

Ingredients

  

• 14 oz marinated artichoke hearts, chopped into 1/2-inch pieces
• 10 oz spinach, thawed and squeezed dry
• 8 oz cream cheese, cubed
• 1 cup mozzarella cheese, finely shredded
• 1/2 cup parmesan cheese
• 1 tsp garlic, minced
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Start by ensuring your spinach is completely thawed and squeezed dry—excess moisture is the enemy of a creamy dip, so really wring it out with your hands or a clean kitchen towel. In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, cubed cream cheese, shredded mozzarella, parmesan cheese, minced garlic, milk, sour cream, red pepper flakes, salt, and black pepper. Stir everything together until the cream cheese begins to soften and the ingredients are evenly distributed throughout the mixture.
• Transfer the combined ingredient mixture from Step 1 into your crockpot. Cook on high heat for about 2 hours, stirring frequently—I recommend stirring every 15-20 minutes to ensure even melting and prevent the edges from sticking. The dip is ready when the cream cheese is completely melted, all cheeses are integrated, and the mixture is hot, creamy, and uniform in texture. The dip should be warm and easily scoopable by the end of cooking.