Absolutely dreamy, ultra-creamy, and irresistibly cheesy. This Crockpot Spinach Artichoke Dip is the set-it-and-forget-it party hero that disappears fast.

We are talking tangy artichokes, garlicky goodness, ribbons of melty mozzarella, and a luxe cream cheese base that stays warm and scoopable for hours. It is everything you love about the classic, made easier.

It is a must-try for game day, potlucks, holiday spreads, or any night you want a no-stress appetizer that wows. I have been making this for years, and the slow cooker hands you perfect results every single time.

Delicious Crockpot Spinach Artichoke Dip recipe

Why You'll Love This Recipe

Hands-off cooking: Load the crockpot, walk away, and come back to bubbling, melty dip ready to serve.
Crowd-pleasing flavor: Balanced tang from artichokes, rich cheeses, and just enough garlic to keep everyone coming back for more.
Stays warm for hours: Serve straight from the slow cooker so the dip stays creamy and dippable for the whole party.
Easy to customize: Simple swaps let you make it lighter, spicier, or even dairy-free.

Key Ingredients for Crockpot Spinach Artichoke Dip

See recipe card below for full list of measurements, ingredients, and instructions.

Cream Cheese

This is the silky base that makes the dip rich and scoopable. Use full-fat for the creamiest texture that holds well on warm. Room-temperature blocks melt more evenly than cold. Light cream cheese works in a pinch, though the dip will be slightly less lush. Neufchâtel is a good lighter swap that still tastes great.

Artichoke Hearts

They bring signature briny-tangy flavor and hearty texture. Choose water-packed, quartered hearts in cans or jars and drain them well. Chop into bite-size pieces so you get a little in every scoop. Marinated artichokes will add extra oil and herbs, which can be tasty, just reduce added salt and consider cutting back on mayonnaise.

Spinach

Spinach adds color, nutrients, and classic flavor. Frozen chopped spinach is the easiest option. Thaw completely, then squeeze out as much liquid as possible to avoid a watery dip. Fresh baby spinach works too; roughly chop and pack it into cups, then add to the slow cooker and let it wilt as it cooks.

Parmesan and Mozzarella

This duo gives you the best of both worlds. Parmesan adds salty-nutty depth, while mozzarella brings that gorgeous melt and stretch. Use freshly grated Parmesan for maximum flavor. For mozzarella, low-moisture, part-skim shreds melt cleanly. Fontina or provolone can replace some of the mozzarella if you want a slightly different melt and taste.

Garlic

A few cloves of fresh garlic wake up all the creamy richness. Mince finely so the flavor distributes evenly. If you are sensitive to raw garlic, use 1 teaspoon of garlic powder instead. Roasted garlic is a luxe twist that adds sweetness and complexity.

Crockpot Spinach Artichoke Dip cooking process

Instructions for Crockpot Spinach Artichoke Dip

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Spinach and Artichokes

Thaw the spinach completely, then squeeze out excess moisture by wringing it in a clean kitchen towel until it is very dry. Drain the artichokes well and chop into small, bite-size pieces so they distribute evenly throughout the dip.

Load the Slow Cooker

Add cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, spinach, artichokes, garlic, onion powder, red pepper flakes, salt, pepper, and lemon juice to a 3 to 4 quart slow cooker. Give everything a quick stir to start combining.

Cook Until Melty

Cover and cook on Low for 2 to 2 ½ hours, or on High for 1 to 1 ¼ hours, until the cheeses are fully melted and the dip is hot and bubbling around the edges. Stir once halfway through to help everything melt evenly and prevent scorching on the sides.

Stir, Taste, and Adjust

Give the dip a thorough stir to smooth it out. Taste and add a pinch more salt, pepper, or lemon juice if needed. If it seems too thick, thin with a splash of milk or a spoonful of sour cream until it is perfectly scoopable.

Garnish and Serve

Switch the slow cooker to Warm. Sprinkle with chopped parsley or chives for freshness. Serve straight from the crock with chips, bread, and veggies on the side so the dip stays hot and creamy.

Recipe Variations

Make It Lighter

Swap the sour cream for plain Greek yogurt and use Neufchâtel cream cheese. Reduce mayonnaise to 2 tablespoons or skip it. The dip stays creamy with a slight tang and fewer calories.

Extra Cheesy Stretch

Stir in ½ cup shredded fontina or provolone with the mozzarella for even more melty pull. A little smoked provolone adds a subtle smoky note that pairs beautifully with artichokes.

Bring the Heat

Add 1 finely chopped jalapeño or 1 to 2 teaspoons hot sauce before cooking. Finish with a sprinkle of red pepper flakes on top for a spicy kick that balances the rich cheeses.

Bacon Lover's Twist

Cook and crumble 6 slices of bacon and stir them in at the end, plus a little reserved bacon fat if you like a deeper savory flavor. Garnish with chives to brighten.

Dairy-Free and Vegan

Use vegan cream cheese, vegan mayonnaise, and a good melting plant-based mozzarella. Replace Parmesan with nutritional yeast for cheesy depth. Add a splash of dairy-free milk to loosen if needed.

Serving Suggestions

Set out a platter with sturdy dippers like toasted baguette slices, pita chips, tortilla chips, and crunchy veg such as celery, carrots, bell peppers, and cucumber. Garnish the dip with chopped parsley, extra grated Parmesan, and a pinch of red pepper flakes. It is also fantastic spooned over baked potatoes, tucked into quesadillas, or spread on warm naan.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave in 30-second bursts, stirring between each, until hot. For a crowd, return to the slow cooker on Low for 45 to 60 minutes, stirring occasionally, or bake covered at 325°F for 15 to 20 minutes. Freezing is possible for up to 2 months, but the texture can separate slightly. Thaw overnight in the fridge and stir well while reheating to bring it back together.

Frequently Asked Questions About Crockpot Spinach Artichoke Dip (FAQ)

Q: Can I use fresh spinach instead of frozen?

A: Yes. Use 5 to 6 packed cups chopped fresh baby spinach. Add it straight to the slow cooker and it will wilt as the dip heats.

Q: Can I make this dip ahead of time?

A: Absolutely. Combine everything in the slow cooker insert, cover, and refrigerate up to 24 hours. Add 15 to 20 extra minutes to the cook time since it will start cold.

Q: How do I keep the dip warm for a party?

A: Once the dip is hot, switch the crockpot to Warm. Stir every 30 minutes and keep the lid slightly ajar to prevent excess moisture from collecting on top.

Q: Can I double the recipe?

A: Yes. Use a 5 to 6 quart slow cooker and add 30 to 45 minutes to the cook time. Stir a couple of times to ensure even melting.

This creamy, crowd-pleasing Crockpot Spinach Artichoke Dip delivers big flavor with barely any effort. Make it once and it will be your go-to for every gathering. If you try it, leave a comment and a rating to let me know how it went.