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 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Servings: 20servings
Ingredients
10ozfrozen spinach, chopped, thawed, squeezed dry, and drained
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.
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