Slow Cooker Spinach Artichoke Dip
Slow Cooker Spinach Artichoke Dip that’s creamy, cheesy, and party-perfect. An easy appetizer made effortlessly in your slow cooker.
Ingredients
- 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
- ½ cup grated Parmesan (or Pecorino for sharper flavor)
- ½ cup mayonnaise (adds richness; optional but recommended)
- 2 cloves garlic, finely minced (or 1 teaspoon garlic powder)
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional, for a hint of heat)
- ½ teaspoon kosher salt, plus more to taste
- ¼ 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
Instructions
- 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.
