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Crockpot Spinach Artichoke Dip

This easy Crockpot Spinach Artichoke Dip is the perfect recipe for game day, Super Bowl, or any get-together. You can make it ahead of time and spend more time with your favorite people.

A bowl of crockpot spinach and artichoke dip with pretzels and pretzel sticks.
This Spinach and Artichoke Dip is rich, cheesy, and packed with flavor! Plus, you can make it ahead of time.

Why This Recipe Stands Out

We all love a good dip, but what if we told you that you could make the most delicious Spinach Artichoke Dip recipe in your slow cooker? That’s right, this easy dip recipe is a game-changer. Here’s why:

  • Make-Ahead: This dip can be made ahead and cooked in a crockpot, freeing up your oven and stove for other dishes.
  • Rich and Cheesy: With cream cheese, sour cream, mayonnaise, and three types of cheese, this dip is incredibly rich and cheesy. It reminds me of our super popular Hot Imitation Crab Dip.
  • Veggies: It’s packed with spinach and artichokes, so you can feel a little better about indulging in this delicious dip.
  • Versatile: This dip is perfect with bread, crackers, chips, or veggie sticks like our Caramelized Onion Dip.
  • Party-Favorite: It’s a crowd-pleaser, just like our Sriracha Buffalo Chicken Dip and 7-Layer Mexican Dip.

Key Recipe Ingredients

Ingredients to make crockpot spinach artichoke dip on a white ktichen counter.
  • Frozen Chopped Spinach – This is the base of our recipe, providing a rich, earthy flavor. Be sure to thaw it, squeeze out any excess water, and drain it thoroughly to ensure your dip isn’t watery.
  • Artichoke Hearts – These add a unique, slightly tangy flavor and a nice texture to the dip. Make sure to drain them well and finely chop them before adding them to the recipe.
  • Cream Cheese – We use regular cream cheese, which when softened, adds a creamy texture and a rich, tangy flavor to the dish.
  • Mayonnaise – We recommend using a quality name brand for the best flavor.
  • Freshly Grated Parmesan – Parmesan cheese adds a salty, nutty flavor that takes this dip to the next level.
  • Red Pepper Flakes – Feel free to adjust the amount according to your personal preference.
  • Shredded Mozzarella – We recommend using whole milk mozzarella for the best results.
  • Milk – We use milk to thin out the dip to the desired consistency. You can use whole milk for a richer dip or skim milk for a lighter version.

Substitutions And Variations

This Crockpot Spinach Artichoke Dip recipe is a crowd-pleaser, and we love that it’s so versatile. Here are some of our favorite substitutions and variation ideas:

  • Fresh Spinach: Frozen chopped spinach is easiest, but you’re welcome to use the same amount of freshly chopped spinach instead.
  • Smoky: If you’re a fan of smoky flavors, try adding a teaspoon of smoked paprika or a few drops of liquid smoke to the dip. You can also use smoked cheddar instead of mozzarella.
  • Bacon or Chicken: If you want to make this dip a bit heartier, consider adding crumbled bacon or canned and drained chicken like in our Easy Cheesy Chicken Dip. It will take this already delicious dip to the next level.
  • Extra Cheesy: If you can’t get enough of cheese, try adding a handful of your favorite grated cheese. Gouda, cheddar, or even a sprinkle of blue cheese would work beautifully.
  • Spices: If you like your dips with a kick, consider adding jalapenos or even a dash of hot sauce. It will make your Crockpot Spinach Artichoke Dip even more irresistible.

Step-By-Step Recipe Instructions

  1. Combine all ingredients in a small crockpot or fondue pot. Stir well to combine and cook on low for 2-3 hours.
  2. Add milk to adjust consistency. Season to taste and serve warm.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

This Crockpot Spinach Artichoke Dip is already a crowd-pleaser, but we’ve got some extra tips to make it even more convenient for you. Take a look at our favorite prep-ahead strategies for this recipe:

  • Make It A Day Ahead: This dip can be made a day ahead. Simply combine all the ingredients in your slow cooker and refrigerate it. On the day you want to serve it, just put the crockpot on and let it cook.
  • Prep The Ingredients: You can also prep the ingredients a day or two in advance. Thaw, squeeze dry, drain the chopped frozen spinach, and finely chop the drained artichoke hearts. Store these in airtight containers in the fridge until you’re ready to cook your dip.
A bowl of crockpot spinach and artichoke dip with pretzels and pretzel sticks.
This easy Crockpot Spinach Artichoke Dip is the perfect recipe for game day, Super Bowl, or any get-together.

What To Serve With Crockpot Spinach Artichoke Dip


  • Baguette slices, crostini, and pita bread are perfect for scooping up this creamy, cheesy dip. You’ll end up with the ideal appetizer.


  • Carrot sticks, celery, and bell pepper slices are great choices for dipping into this tasty spinach artichoke dip. They add a nice crunch and their mild flavors complement the dip well.

Chips and Crackers

  • Potato chips, tortilla chips, and pita chips are all excellent options for enjoying with your Crockpot Spinach Artichoke Dip. They provide a satisfying crunch and can hold up to the thick, creamy dip.


  • This flavorful dip can double as a spread. Try it on sandwiches or burgers, or add it to a charcuterie board.

Commonly Asked Questions

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach for this recipe. You’ll need to cook and chop it before adding it to the other ingredients. Be sure to squeeze out any excess moisture to prevent the dip from becoming too watery.

What type of artichoke hearts should I use?

You can use either canned or jarred artichoke hearts for this recipe. Just make sure to drain them well and chop them into small, bite-sized pieces before adding them to the dip.

Can I reheat Hot Spinach Artichoke Dip?

Yes, you can reheat this dip. Simply place it in a microwave-safe dish and heat it in 30-second intervals, stirring in between, until it reaches your desired temperature. You can also reheat it on the stove over low heat, stirring frequently. Add a little milk, if needed, to adjust the consistency.

How long does Hot Spinach Artichoke Dip keep?

This dip can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

A bowl of crockpot spinach and artichoke dip with pretzels and pretzel sticks.

Crockpot Spinach Artichoke Dip

4.61 from 28 ratings
This crockpot spinach artichoke dip can be made ahead of time, is easy to prepare, and tastes awesome! Rich, cheesy, tangy, savory, and full of spinach and artichokes! Perfect with breads, crackers, chips, or veggie sticks!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 servings
Author: Amy Dong


  • 10 oz frozen spinach, chopped, thawed, squeezed dry, and drained
  • 15 oz artichoke hearts, drained and finely chopped
  • 8 oz cream cheese, regular, softened
  • cup sour cream, regular
  • cup real mayonnaise
  • cup Parmesan, freshly grated
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • cup mozzarella, shredded
  • ½ cup milk, or more for thinning


  • Combine all ingredients in a small crock pot or fondue pot. Stir well to fully combine. Cook on Low for 2-3 hours, stirring once during cooking.
  • Add milk as needed, to desired consistency. Taste and add more salt/pepper if needed. Serve warm.


  • Stovetop Option: Combine all ingredients in a medium-sized, heavy pot. Cook on medium and stir frequently until completely smooth and incorporated. Serve warm.
  • Oven Option: Follow instructions, except leave mozzarella for topping.  Transfer dip to a greased baking dish, and top with mozzarella. Bake at 350F for 15-20 min or just until cheese is golden brown and bubbly. Serve immediately. 
  • For the best texture in your Crockpot Spinach Artichoke Dip, make sure to squeeze as much liquid as possible from the thawed spinach before adding it to the crockpot. This will prevent the dip from becoming too watery.
  • To easily chop your artichoke hearts, pat them dry after draining and then chop them into small, bite-sized pieces. Dry artichoke hearts are easier to chop and will also help maintain the thick, creamy texture of your dip.
  • Soften cream cheese in 10-20 second increments in microwave before using, to avoid lumps. 
  • More or less red pepper flakes can be used for desired heat level. 
  • If you make the dip ahead of time, it may need additional milk for thinning, as the dip tends to thicken as it sits. 
  • Serve your Crockpot Spinach Artichoke Dip with a variety of breads, such as crunchy baguette slices or crispy crostini.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 170mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1892IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.3mg
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free
Method: Bake

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4.61 from 28 votes (28 ratings without comment)

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Recipe Rating


    • Noel

    What if I don’t have access to an oven day-of. Do you think we can reheat in Microwave?

      • chewoutloud

      Yes, you can reheat in the microwave! Thanks, Noel, and happy cooking!

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