There’s something comforting about a warm, melty dip that everyone can gather around. This slow cooker spinach artichoke dip delivers big flavor with minimal effort, letting your crockpot do the heavy lifting. It’s rich, creamy, and perfectly scoopable—ideal for game days, holidays, or any casual get-together.

Plus, you can prep it ahead and keep it warm without hovering over the stove. If you’re looking for an easy win, this is it.

What Makes This Special

This version is all about balance—creamy, cheesy, and savory without being heavy or greasy. The slow cooker gently melts everything together, so the texture stays silky and not oily.

Using both fresh spinach and canned artichokes gives you a nice mix of tender greens and tangy bites. You also get flexibility: swap cheeses, lighten it up, or add heat with a simple tweak. Best of all, it stays warm and party-ready for hours.

What You’ll Need

10 ounces frozen chopped spinach, thawed and well-drained (or 6 packed cups fresh baby spinach, chopped)
1 (14-ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, cubed and softened
1 cup sour cream (or Greek yogurt for a lighter option)
1 cup shredded mozzarella
1/2 cup grated Parmesan (or Pecorino for sharper flavor)
1/2 cup mayonnaise (adds richness; optional but recommended)
2 cloves garlic, finely minced (or 1 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional, for a hint of heat)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Juice of 1/2 lemon (about 1 tablespoon, to brighten)
For serving: pita chips, tortilla chips, sliced baguette, warm naan, or crisp veggies

How to Make Slow Cooker Spinach Artichoke Dip

Prep the spinach. If using frozen spinach, thaw fully and squeeze out as much water as possible with a clean towel. Dry spinach is key for a thick, creamy dip.
Chop the artichokes. Drain well and chop into bite-size pieces.
You want texture, not mush.
Load the slow cooker. Add cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion powder, red pepper flakes, salt, and black pepper. Top with spinach and artichokes.
Cook low and slow. Cover and cook on Low for 2–3 hours or on High for 1–1.5 hours, until the cheese is melted and everything is steamy.
Stir and brighten. Stir well to combine. Add lemon juice and taste for salt, pepper, and heat.
Adjust as needed.
Keep warm for serving. Switch to Warm. Stir occasionally to prevent hot spots. If it thickens too much, splash in a tablespoon of milk or cream.
Serve. Set out with chips, bread, or vegetables.
Garnish with a sprinkle of Parmesan or red pepper flakes if you like.

Storage Instructions

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring every 30–45 seconds. Add a splash of milk if it’s too thick.
Freeze: Not ideal, as dairy can separate. If you do freeze, thaw overnight and stir in a bit of cream or sour cream when reheating.
Make-ahead: Mix everything in the slow cooker insert, cover, and refrigerate up to 24 hours.
Add 30–45 minutes to the cook time if starting cold.

slow cooker spinach artichoke dip recipe

Why This is Good for You

While this is a cozy, indulgent dip, it still brings smart nutrition to the table. Spinach offers iron, vitamin K, and folate, while artichokes bring fiber and antioxidants. Using Greek yogurt instead of sour cream boosts protein and reduces saturated fat.

The lemon juice adds brightness without extra calories, helping the flavors pop so you can be satisfied with a smaller portion.

Pitfalls to Watch Out For

Watery dip: Not squeezing the spinach well can dilute the dip. Press it hard—get as much moisture out as you can.
Curdled texture: Overheating dairy can break the sauce. Stick to Low heat when you can, and stir occasionally.
Bland flavor: Salt, acid, and garlic matter.
Taste at the end and adjust—especially salt and lemon.
Greasy surface: Too much mayo or overcooked cheese can cause oil separation. Measure ingredients and avoid long holds on High.
Stringy clumps: Add the cheeses shredded, not in big chunks, and stir to fully incorporate.

Recipe Variations

Lighter Fit: Use reduced-fat cream cheese and Greek yogurt instead of sour cream. Keep Parmesan for flavor, but reduce mozzarella by 1/4 cup.
Extra Heat: Add chopped pickled jalapeños or a teaspoon of hot sauce.
Smoked paprika also adds depth.
Cheesy Twist: Swap mozzarella for fontina or provolone for more melt and stretch. Add a handful of shredded gouda for smokiness.
Bacon Lovers: Stir in 1/2 cup cooked, crumbled bacon just before serving for salty crunch.
Garlic and Herb: Add 1 teaspoon Italian seasoning and a squeeze more lemon. Fresh parsley on top adds color and freshness.
Dairy-Free: Use plant-based cream cheese, vegan mayo, and a good melting vegan mozzarella.
Add nutritional yeast for a cheesy boost.
Chunky Veg: Fold in finely chopped roasted red peppers for sweetness and color.

FAQ’s For Slow Cooker Spinach Artichoke Dip

Can I use fresh spinach instead of frozen?

Yes. Use about 6 packed cups of chopped fresh baby spinach. Sauté it briefly to wilt, then pat dry before adding. You’ll still want to remove as much moisture as possible.

What size slow cooker should I use?

A 3- to 4-quart slow cooker is perfect. A larger cooker works too, but keep an eye on timing because the mixture may heat faster in a wide, shallow layer.

Can I make this on the stovetop?

Absolutely. Melt the cream cheese with sour cream and mayo over low heat, then stir in garlic, spices, spinach, and artichokes. Add cheeses last, stirring until smooth. Keep the heat low to avoid separation.

How do I keep the dip from getting oily?

Use a balanced mix of cheeses, avoid extended time on High, and stir occasionally. If you notice oil on top, stir in a tablespoon or two of milk or yogurt to bring it back together.

What should I serve with it?

Pita chips, tortilla chips, toasted baguette slices, or naan are classic. For a lighter spread, use cucumber rounds, celery sticks, bell pepper strips, or endive leaves.

Can I double the recipe?

Yes, as long as your slow cooker can handle the volume. Extend the cook time slightly and stir more often to ensure even heating.

Is lemon juice necessary?

It’s not mandatory, but it wakes up the flavors. If you skip it, consider a small splash of white wine vinegar instead.

How long can I keep it on Warm?

Up to 3 hours is safe for texture and taste. Stir occasionally and keep the lid on to prevent drying.

Wrapping Up

This slow cooker spinach artichoke dip checks all the boxes: easy to prep, reliable for entertaining, and loaded with creamy, tangy flavor. It’s flexible enough to fit your taste and pantry, and it holds beautifully for guests. Make it once, and you’ll have a go-to recipe you’ll pull out every time you need a crowd-pleaser.

Grab some chips and let the slow cooker work its magic.