December 8, 2022

Canadiannpizza

Cooking Is My World

Crockpot Spinach Artichoke Dip Recipe (No-Chopping Required!)

Crockpot Spinach Artichoke Dip Recipe (No-Chopping!) – Combine ingredients in a slow cooker, step away, and in just 2 hours enjoy the most delicious rich and creamy artichoke dip!

Close view spinach artichoke dip in slow cooker, one tortilla chip stuck in.

Why We Love This Retro Recipe

Honestly, you can’t NOT love this Crockpot Spinach Artichoke Dip!

Here we have a true dump-and-stir party recipe that makes a large batch of creamy, dreamy spinach artichoke dip. Perfect to scoop with chips or your favorite dippers!

And this artichoke dip is seriously as easy as it gets to make: Use store-bought minced garlic, onion powder, and frozen chopped spinach so that no chopping is required to make this recipe. Plus, cleanup is a breeze since no additional bowls or knives are required.

Hand with tortilla chip scooping dip from slow cooker.

Ingredients You Need

  • Cream cheese – softened
  • Canned artichoke heartsquartered in brine
  • Frozen chopped spinach – thawed and drained
  • Sour cream – light or full fat
  • Mozzarella cheese – shredded
  • Parmesan cheese – shredded
  • Milk – omit for an extra thick dip
  • Garlic – minced
  • Seasonings – onion powder, crushed red pepper, salt and pepper
Ingredients you need on a white background.

How to Make Slow Cooker Spinach Artichoke Dip

First, set out a large 6-quart slow cooker. Turn on low heat.

Drain the cans of artichoke hearts. Use your fingers to break the artichoke hearts apart into pieces. Then drain the thawed chopped spinach, squeezing by hand to omit as much water as possible.

Place the cream cheese, artichoke pieces, sour cream, mozzarella cheese, Parmesan cheese, and milk into the crock.

Crockpot with cream cheese, parmesan cheese, minced garlic, and artichoke hearts.

Then add the drained spinach, garlic, onion powder, crushed red pepper, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper.

Cooked spinach and seasonings added to the slow cooker.

Stir well to mix, then spread out in an even later.

Pro Tip: Use a damp paper towel to wipe the edges of the crockpot, so the dip residue doesn’t burn on the sides.

Get the Complete (Printable) Crockpot Spinach and Artichoke Dip Recipe Below. Enjoy!

Spreading the mixture evenly in a slow cooker.

Cover the crockpot and cook on low heat for 2 to 4 hours until hot and molten.

Then turn on warm and uncover when ready to serve.

Top down view crockpot spinach artichoke dip in a slow cooker.

How to Make Artichoke Dip in Oven or Instant Pot

No slow cooker? No problem!

This recipe is also easy to make in the oven. Combine the ingredients in a large bowl, then spread evenly in a 9 x 13 inch dish. Bake the dip at 350°F, uncovered, for 20 to 25 minutes.

Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.

Spoon scooping artichoke dip to camera.

Serving Suggestions

You can enjoy artichoke and spinach dip warm or cold. (I prefer warm, but hey that’s just me.)

Serve spinach artichoke dip with your favorite dippers! Classic options include tortilla chips, crackers, or pieces of toasted baguette. It’s also delicious with pieces of fresh carrot or bell peppers for a “lighter” snack!

Also consider spreading it on sandwiches or in wraps, or even as a burger topping. Stuff it in chicken breasts and bake, or spread over pizza and flatbreads! I’d love to hear your suggestions in the comments section. 🙂

Hand with tortilla chip scooping the dip.

Frequently Asked Questions

How do I make a super thick artichoke spinach dip?

Omit the milk in the recipe for a thicker dip that really lets the cream cheese flavor shine.

Why is my spinach dip too think?

You likely have used not quite enough milk, or let the dip cook in the crockpot for a bit too long. To help thin it out, stir in a splash more milk while the slow cooker is still turned on low heat.

Is spinach artichoke dip good for you?

Although spinach is a very healthy veggie packed with nutrients, artichoke dip is not considered “healthy food.” The cheeses, sour cream, and milk add a lot of tastiness… plus fat and calories. So this is a terrific occasional party treat.

How long does spinach artichoke dip last in fridge?

Transfer the cooled dip to an airtight container and keep in the fridge for up to 3-5 days. Reheat in a microwave in short 20-second bursts at 50% powder. Stir between intervals of heating.

Hand with tortilla chip showing scoop of spinach and artichoke dip to camera.

Looking for More Fantastic Retro Recipes? Be Sure to Also Try:

Crockpot Spinach Artichoke Dip Recipe (No-Chopping Required!)

Combine ingredients in a slow cooker, step away, and in just 2 hours enjoy the most delicious rich and creamy spinach and artichoke dip!

Servings: 16 – 20 servings

  • Set out a large 6-quart slow cooker. Turn on low heat. Drain the cans of artichoke hearts. Use your fingers to break the artichoke hearts apart into pieces. Then drain the thawed chopped spinach, squeezing by hand to omit as much water as possible.

  • Place the cream cheese, artichoke pieces, drained spinach, sour cream, mozzarella cheese, Parmesan cheese, milk, garlic, onion powder, crushed red pepper, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper into the crock. Stir well to mix, then spread out in an even later. Use a damp paper towel to wipe the edges of the crockpot, so the dip residue doesn’t burn on the sides.

  • Cover the crockpot and cook on low heat for 2 to 4 hours until hot and molten. Then turn on warm and uncover when ready to serve.

For a much thicker dip, omit the milk. For a thinner dip, add a bit more milk.
This recipe can also be baked in the oven in a 9 x 13 inch dish at 350°F for 20 to 25 minutes.
Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
Transfer the cooled dip to an airtight container and keep in the fridge for up to 3 days. Reheat in a microwave in short 20 second bursts at 50% powder. Stir between intervals of heating.

Serving: 0.33cup, Calories: 231kcal, Carbohydrates: 10g, Protein: 11g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 574mg, Potassium: 286mg, Fiber: 2g, Sugar: 4g, Vitamin A: 4323IU, Vitamin C: 2mg, Calcium: 296mg, Iron: 1mg

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!