Name: Easy Slow Cooker Spinach Artichoke Dip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 (10 oz) container frozen spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; 1 (8 oz) package cream cheese, softened; 1 cup sour cream; ½ cup mayonnaise; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; ½ tsp onion powder; ¼ tsp black pepper; Fresh parsley, for garnish; Red pepper flakes, for garnish

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✨ creamy, dreamy, & effortlessly delicious: your new favorite slow cooker spinach artichoke dip 🥄🔥

1. Introduction

There’s nothing quite like the rich, tangy, cheesy magic of slow cooker spinach artichoke dip—warm, bubbly, and begging to be scooped up with crispy tortilla chips or fresh veggies. I first made this version during a cozy winter game night, and it instantly became my go-to crowd-pleaser. The slow cooker does the heavy lifting, melting the cream cheese and mozzarella into silkiness while keeping the artichokes tender and the spinach vibrant. Unlike oven-baked versions that risk drying out or burning on top, this dip gently simmers to perfection, giving you consistent, spoonable goodness from the first bite to the last. Whether you’re prepping for game day, a girls’ night, or just craving comfort food, this easy spinach artichoke dip delivers restaurant-worthy flavor with zero stress.

2. Why You’ll Love This Recipe

✅ Hands-off & effortless — set it, forget it, then serve hot.

✅ One-dish wonder — no stirring, no babysitting the stove.
✅ Customizable — spice it up, go healthy, or make it extra indulgent.
✅ Perfect for crowds — stretches beautifully to feed 10+ without extra effort.

✅ Great make-ahead — assemble overnight and cook when ready.

3. Ingredient Notes

I’ve tested this dip with store-bought and homemade versions—and the secret to serious flavor lies in quality (not complexity). For the cream cheese, I always use full-fat blocks (phyllo is a no-go—they’re too acidic and watery). Artichoke hearts should be marinated in olive oil and lemon juice, not packed in brine alone. Why? The oil infuses richness, and the lemon brightens the dip so it doesn’t taste heavy or one-note. Frozen spinach is fine, but thaw it completely and squeeze out every drop of liquid—this one step prevents a watery, sad dip. For the cheese, freshly grated mozzarella melts smoother than pre-shredded (which contains anti-caking agents that make it grainy), and sharp white Cheddar adds a satisfying tang. And yes—I always add a pinch of red pepper flakes. Just a whisper to wake up the palate without overpowering the dish.

4. Kitchen Tools You Need

While you *can* make this dip with basic tools, a few smart upgrades make all the difference—especially when scaling for guests.

The Crock-Pot Family-Size Slow Cooker is my absolute favorite—it has a wide, even heating base and a tight-fitting lid that seals in steam without dripping onto the dip. Its 6-quart capacity fits double batches without overflow (perfect for Super Bowl parties or potlucks!). I pair it with the Deluxe 33-Piece Silicone Utensil Set, especially the heat-resistant scraping spatulas, to stir the dip cleanly without scratching the ceramic insert. And if you love serving warm dips, don’t skip a warming tray or slow cooker liner (like the JoyJolt Airtight Glass Food Storage Set) for pre-party prep. Bonus tip: I like to transfer the dip to a small Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo for the final 2–3 minutes to get that dramatic golden, bubbly crust—no broiler needed!

5. How to Make [Recipe Name]

Phase 1: Prep & Squeeze (10 minutes)

Start by draining everything—fully. Thaw the 10 oz package of frozen spinach in the fridge overnight (or in warm water for 10 minutes). Then, using clean hands or a fine-mesh sieve and pressing spoon, squeeze out *all* the water. You’ll be shocked how much liquid comes out—and how light the spinach feels. Drain the 14 oz can of artichoke hearts (reserving 1 tbsp of the oil if using oil-packed), chop them into ½-inch pieces, and set aside.

Phase 2: Cream & Combine (5 minutes)

In a large bowl, beat 1 (8 oz) block of softened cream cheese until smooth. Add 1 cup sour cream, ½ cup mayonnaise, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp red pepper flakes. Mix until velvety. Fold in 1½ cups freshly grated sharp white Cheddar, 1 cup shredded mozzarella, the chopped artichokes, and the squeezed spinach. Stir until fully combined—no dry spots left. Taste and adjust: do you want more garlic? A squeeze of lemon? Go for it.

Phase 3: Slow Cooker Magic (2 hours on low)

Transfer the mixture to your greased slow cooker (6 qt). Smooth the top, then sprinkle remaining ½ cup mozzarella over the surface. Cover and cook on Low for 1.5–2 hours. You’ll know it’s done when the edges are bubbling vigorously and the top looks set but still soft—not dry or cracked. For extra browning, switch to High for the final 10–15 minutes or transfer to a broiler-safe dish and broil for 2–3 minutes until golden.

Phase 4: Serve with Flair

Let it rest 5–10 minutes—the dip firms up slightly and becomes easier to scoop. Serve with toasted pita wedges, multi-seed crackers, sliced baguette, or fresh bell pepper strips and baby carrots for a healthy spinach artichoke dip twist.

6. Expert Tips for Success

❗ Cold ingredients = longer cook time: Let cream cheese, sour cream, and mayonnaise sit at room temp for 30 minutes before mixing.

❗ Don’t skip the squeeze: Even “low-moisture” spinach releases water. Wring it until it forms a dense, dry clump.
❗ Reduce liquid for thicker dip: If your dip seems runny after 1.5 hours, uncover and cook on High for 15–20 minutes.
❗ Boost umami: Stir in 1 tbsp nutritional yeast or ½ tsp anchovy paste for depth without fishiness.

❗ Double-batch pro move: Use two 3.5-qt slow cookers instead of one giant 8-qt one—more surface area = better browning and even heating.

7. Variations & Substitutions

Healthy Spinach Artichoke Dip: Swap full-fat dairy for reduced-fat cream cheese, light sour cream, and Greek yogurt. Add ½ cup grated roasted red peppers for natural sweetness and color.

Spicy Version: Add 1–2 diced jalapeños (seeds removed for less heat) and ¼ cup chipotle in adobo sauce.

Dairy-Free: Use cashew-based cream cheese (like Kite Hill), vegan mozzarella shreds, and coconut cream instead of sour cream.

Gluten-Free Friendly: This dip is naturally GF—just double-check your mayonnaise and spices for hidden additives.

Protein Packed: Mix in ½ cup cooked, crumbled Italian sausage or shredded rotisserie chicken.

8. Storage & Reheating

Cool fully, then store in an airtight container like the JoyJolt Airtight Glass Food Storage Set for up to 4 days. To reheat: stir in 1–2 tsp milk or cream (to restore creaminess), cover, and warm in the slow cooker on Low for 1–1.5 hours—or microwave in 60-second bursts, stirring between each. For best texture, avoid reheating more than once. You can also freeze the *unbaked* dip (without cheese topping) for up to 2 months. Thaw overnight in the fridge, add cheese, then cook as directed.

9. FAQ

Q: Can you overcook spinach artichoke dip in a slow cooker?
A: Yes—if left on High for too long, the dairy can seize and become grainy. Always cook on Low. The dip is done when bubbling around the edges, not when it’s cracking on top.

Q: Why is my dip watery?
A: Almost always due to excess moisture from spinach or artichokes. Squeeze spinach *twice* using cheesecloth for 100% dryness, and pat artichokes dry with paper towels.

Q: Can I make this without a slow cooker?
A: Absolutely! Bake in a 9×13” dish at 350°F for 25–35 minutes, or until bubbly. For a crispy top, broil 2–3 minutes at the end.

Q: What should I serve with this dip?
A: I love pairing it with the Super Bowl Appetizer Platter for a full spread. For everyday snacking, try it with roasted sweet potato fries or apple slices for sweet-savory contrast.

10. Conclusion

This slow cooker spinach artichoke dip is the kind of recipe that turns “I’ll just order in” into “Let’s all gather around the slow cooker.” It’s creamy without being heavy, comforting without being boring, and endlessly adaptable. Whether you’re hosting or just treating yourself, this dip delivers pure, cheesy joy—literally in minutes, and with zero cleanup stress. Give it a try tonight, and let me know your favorite mix-in in the comments! And if you love it, you’ll adore the Easy Buffalo Chicken Sliders or the Sweet and Spicy Honey Pepper Chicken for the next course.

Easy Slow Cooker Spinach Artichoke Dip