Slow Cooker Spinach Artichoke Dip Recipe

This Slow Cooker Spinach Artichoke Dip is perfect for a party or get-together. Throw the ingredients in the crockpot and let it do the rest - you'll have a perfectly creamy, gooey spinach artichoke dip every single time.

This spinach artichoke dip is so creamy and gooey – you won’t be able to leave without everyone asking for the recipe. ūüėČ

My family LOVES dips – salsas, cheesy dips, veggie dips – anything gooey and delicious is a winner in our book!

We love to use this dip on bread (I just bought a baguette from the grocery store’s bakery and sliced it to use for dipping), but it would be awesome with crackers or vegetables . . . or even eating it straight out of the crock pot with just a spoon!

How to make spinach artichoke dip in the slow cooker

Step 1: In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired.

Step 2: Pour everything into a 4-quart slow cooker that has been sprayed with nonstick cooking spray, or use a slow cooker liner. Top with cubed cream cheese.

When you first place your ingredients inside your crock pot, it’s going to seem a little dry, but I promise that it will cook up nice and gooey, just the way you want this dip to be.

Step 3: Cook on low for 3-4 hours or high for 2 – 2 1/2 hours. Stir, and keep warm until serving with your favorite crackers, chips, or vegetables.

related recipe: You will love this MEXICAN CORN DIP RECIPE! It has all the delicious flavors of street corn but in a baked dip that you can scoop onto your favorite tortilla chips!


SPINACH: Canned, fresh, or frozen?

This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach.

If you used canned spinach, it will have a slightly saltier taste, and in our opinion, it just doesn’t taste as good.

If you use frozen spinach, you will want to thaw it and drain it really well before using it.

Make spinach artichoke dip your own:

We think this recipe is pretty tasty as is, but you can make substitutions to make it lower-fat or add things in to really make it your own.

  • low-fat cream cheese for regular cream cheese
  • low-fat mayo or Nayonaise for regular mayo
  • plain greek yogurt for sour cream
  • low-fat mozzarella cheese for full-fat mozzarella cheese
  • skim milk for 2% milk
  • add in crumbled bacon
  • add in chopped crab
  • add in corn

You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.

If you are feeding a smaller crowd, you can use a 1.5-qt slow cooker and halve the recipe, but be sure to watch the cooking time, because it may not take as long to cook.

Serve Artichoke dip with:

  • sliced baguettes
  • ritz crackers
  • veggies (carrots, celery, cucumbers, etc)
  • wheat thins
  • cubed bread
  • tortilla chips
  • pita crackers

How to Make dip ahead of time:

To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.

We would not recommend freezing this dip, because frozen mayonnaise tends to separate.

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Serves: 10

Slow Cooker Spinach Artichoke Dip Recipe

This is the perfect dip for a party or get-together. Throw the ingredients in the crock pot and let it do the rest - you'll have a perfectly creamy, gooey spinach artichoke dip every single time.

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

Save RecipeSave Recipe


  • 1 (10 oz) bag fresh baby spinach, roughly chopped
  • 1 (14 oz) can artichoke hearts, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup onion, finely diced
  • 1 clove garlic, minced
  • 1 cup mozzarella cheese
  • 1/4 cup grated Parmesan cheese (you could also use fresh)
  • 1/4 teaspoon garlic salt
  • 1/4 cup milk
  • 1 (8 oz) package cream cheese, cubed
  • salt and pepper to taste


  1. Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
  2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
  3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
  4. Cook on high for 2 - 2 1/2 hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.


First Course
Hors d'Oeuvre
Slow Cooking
gluten free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



1600 cal


140 g


27 g


49 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from CD Kitchen.

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Comment on this Recipe

59 Responses to “Slow Cooker Spinach Artichoke Dip Recipe”

    • Michele
      Justine, you could use either fresh or container for the parmesan. I have always used container when I need parm. Never had an issue with it. Also lowfat products would not make much of a difference. It just won't have that full flavor. It really just depends on what you want taste wise. I would go with a good brand of mayo and cream cheese rather than a generic.
    • I'm not sure that a 1.5 quart slow cooker would be big enough. You need to stir in the cream cheese and it might be to small for stirring. But the main thing is to be sure it is heated through. Just check it to be sure it's heated through and not burning.
  1. Cheryl Smith
    Hi There: Can't wait to try this tomorrow. I am making for teacher appreciation week and wondering about 2 things... 1) Can I mix all ingredients(maybe minus the fresh spinach)and keep in fridge overnight to save on prep time? That way I can just throw it in the crockpot in the morning. 2) Does this make a fairly sizable portion? There are 24 teachers, and there will be lots of other dishes at the luncheon. Is one recipe's worth enough for a tasting? Thanks, Cheryl
  2. I made this recipe for New Years and it was a hit! Everyone ate it including my picky 1 and 3 yr olds. I love artichokes so I doubled the amount and it worked just fine. Also, I prepped the whole thing in the crockpot and put it in the fridge overnight, traveled it two hrs the next day, plugged it in at destination and it worked out perfectly! I'm making it again next weekend for my meal exchange club.
  3. Nichole
    This is my go-to spinach artichoke dip recipe. I’m an American living in Finland and while this dip is popular in the US, most people here have not ever had it. I’ve brought it to several parties and people always love it!

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