This Crockpot Spinach Artichoke Dip is creamy and cheesy with a delightful mix of spinach and artichokes. It’s the perfect treat for game days or cozy nights in!
I love how easy it is! Just toss everything in the slow cooker and let it do the work. Perfect served with chips or fresh veggies—your friends and family will love it! 🥳
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works best for this recipe, and it’s super convenient. If you prefer fresh, use about 1 pound, cooked and chopped. Just be sure to squeeze out any moisture!
Artichoke hearts: Canned artichoke hearts are perfect here, but you can also use frozen ones (thaw and drain them). If you’re feeling adventurous, try marinated artichokes for an extra flavor boost!
Cream Cheese: I recommend full-fat cream cheese for creaminess, but reduced-fat versions will work too. For a dairy-free alternative, try a plant-based cream cheese instead.
Sour Cream & Mayonnaise: If you’re looking for lighter options, Greek yogurt can replace both. It adds a nice tang and keeps the dip creamy!
Cheese: Mozzarella is great for melting, but feel free to substitute with cheddar or a Mexican blend. Just keep in mind that different cheeses will influence the flavor of your dip!
How Do I Prevent My Dip From Being Watery?
One of the common issues with spinach artichoke dip is excess moisture. To keep your dip creamy, make sure to really drain your spinach well. After thawing, squeeze it dry using paper towels or a clean kitchen towel.
- Drain the artichoke hearts and chop them finely.
- Mix the creamy ingredients (cream cheese, sour cream, and mayo) before adding in the veggies.
- Stir everything together gently in the crockpot to keep it fluffy.
Following these tips will help your dip maintain that luscious, creamy texture we all love!
Delicious Crockpot Spinach Artichoke Dip
Ingredients You’ll Need:
For the Dip:
- 10 oz frozen chopped spinach, thawed and drained
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: red pepper flakes or hot sauce for a bit of heat
How Much Time Will You Need?
This easy recipe takes about 15 minutes of prep time and then you’ll let it cook in the crockpot on low for about 2 hours. Once cooked, it’s ready for serving! Total time including mixing and cooking is around 2 hours and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Spinach:
First, if your spinach is frozen, thaw it completely. Once thawed, squeeze out as much liquid as you can to keep the dip from becoming watery. You can use a clean kitchen towel for this.
2. Chop the Artichokes:
Drain the artichoke hearts and chop them into smaller pieces. This helps them mix better in the dip!
3. Mix the Creamy Base:
In your crockpot, combine the softened cream cheese, sour cream, and mayonnaise. Take a spoon or spatula and stir everything together until it’s nice and smooth. This forms a creamy base for your dip.
4. Combine All Ingredients:
Add the squeezed spinach, chopped artichokes, shredded mozzarella, grated Parmesan, minced garlic, salt, and black pepper into the crockpot. Mix gently until everything is well combined. Make sure the spinach and artichokes are evenly distributed throughout the creamy mixture.
5. Cook:
Cover your crockpot with the lid and set it to cook on low for about 2 hours. Make sure to give it a stir halfway through to help everything blend together smoothly. The dip is done when it’s hot and bubbly, and the cheeses have melted beautifully.
6. Taste and Adjust:
Once cooked, taste your dip and adjust the seasoning if necessary. For a little extra kick, feel free to mix in some red pepper flakes or a dash of hot sauce.
7. Serve and Enjoy:
Serve your creamy spinach artichoke dip warm from the crockpot with sliced baguette, chips, or fresh veggies for dipping. Enjoy this delicious crowd-pleaser at your next gathering!
Enjoy your cheesy, creamy Crockpot Spinach Artichoke Dip!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! You can use about 1 pound of fresh spinach. Just cook it down until wilted, chop it, and make sure to squeeze out any excess moisture before adding it to the dip.
Can I Make This Dip Ahead of Time?
Yes, you can prepare the mixture up to a day in advance. Just combine all the ingredients (except for the cheese) and store it in the refrigerator. When ready to serve, just transfer it to the crockpot, mix in the cheese, and cook as directed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess.
What Can I Serve with This Dip?
This dip pairs beautifully with sliced baguette, tortilla chips, crackers, or fresh vegetables like carrots and celery sticks. You can also serve it with pita chips for a tasty twist!
