This slow cooker spinach artichoke dip is ultra creamy and cheesy with just minutes of prep. The crockpot keeps this party-ready classic appetizer warm and ready for hours.

Slice of bread being dipped into hot spinach artichoke dip in the slow cooker, showing the creamy cheesy texture.

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Jamielyn Nye

My Favorite Crock Pot Spinach Artichoke Dip

This slow cooker spinach artichoke dip is one of my go-to appetizers whenever I need something quick for guests. I love the mix of creamy cheeses with the pop of fresh spinach and savory artichokes, it’s always a crowd favorite!

It takes less than 5 minutes to throw together and the crockpot keeps it warm for hours, making it perfect to serve with tortilla chips or French bread.

I loved it so much I even created a baked spinach artichoke dip for when I’m craving that golden, bubbly top. And if you’re looking for another easy party favorite, my buffalo chicken dip is just as irresistible.

Ingredient Notes

Find the full printable recipe with specific measurements below.

  • Cream cheese: The base that makes the dip thick, smooth, and irresistibly creamy.
  • Sour cream and mayonnaise: This duo lightens the texture of the cream cheese, adding tang and richness so the dip isn’t too heavy.
  • Mozzarella and Parmesan cheese: Shredding mozzarella from a block gives the dip its melty, gooey pull, while Parmesan adds a bold, salty kick for balance.
  • Garlic and parsley: Aromatics that brighten the rich, cheesy base. You can use fresh or dried parsley in the dip, but I love sprinkling fresh parsley on top right before serving for color and flavor.
  • Artichoke hearts: Canned or jarred artichokes both work here, adding a savory, slightly briny flavor and tender texture.
  • Spinach: Fresh spinach is my favorite for the best flavor and texture. Frozen works too, just make sure to thaw and squeeze out all the extra liquid so the dip isn’t watery.
  • Salt and pepper: Just enough seasoning to enhance all the flavors.

How to Make Slow Cooker Spinach Artichoke Dip

Place cream cheese, sour cream, mayonnaise, cheese, garlic, parsley, artichoke hearts and spinach in the slow cooker. Stir to combine.

Uncooked ingredients for crockpot spinach artichoke dip inside a slow cooker, including spinach, artichokes, cheese, and garlic.

Cover crock pot with lid and cook on low for 45 minutes. Stir and cook an additional 15 minutes if needed. Turn to warm setting to keep warm while serving.

Cheesy spinach artichoke dip served warm in a white crockpot, topped with parsley.

Season to taste with salt, pepper and chopped fresh parsley then serve this party appetizer with desired dippers!

Close-up of creamy slow cooker spinach artichoke dip with a slice of French bread for dipping, garnished with fresh parsley.

More appetizer recipes we love with spinach include this spinach puffs recipe and Knorr spinach dip. sausage cream cheese Rotel dip

More Easy Appetizers

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Slice of bread being dipped into slow cooker spinach artichoke dip in the slow cooker showing the warm, cheesy texture.

Slow Cooker Spinach Artichoke Dip

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12
This slow cooker spinach artichoke dip is ultra creamy and cheesy with just minutes of prep. The crockpot keeps this party-ready classic appetizer warm and ready for hours.
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Ingredients 

  • 8 ounce package cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 2 teaspoons minced garlic
  • ½ teaspoon dried parsley , or 1-2 teaspoons fresh
  • 12 ounce can marinated artichoke hearts , chopped fine
  • 3 cups spinach , chopped
  • salt and pepper , to taste
  • Chopped fresh parsley for topping , optional

For serving: crostini, sliced french bread, tortilla chips

Instructions

  • In the bottom of your slow cooker combine 8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, 2 teaspoons garlic, 1/2 teaspoon parsley, 12 ounces artichoke hearts and 3 cups spinach. Season with salt and pepper to taste.
  • Cover with a lid and cook on low for 45 minutes. Stir in additional 1/2 cup mozzarella and cook an additional 15-20 minutes or until the top is bubbly.
  • Turn to warm setting until ready to serve. Top with chopped fresh parsley if desired. Serve with crostini, sliced bread or tortilla chips.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spinach: You can also use frozen spinach, although I prefer fresh. Thaw it and squeeze out all the extra liquid. 
Storage: Store leftovers in a covered container for up to 3 days. You can reheat in the microwave in small portions.

Nutrition

Calories: 176kcal, Carbohydrates: 3g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 34mg, Sodium: 298mg, Potassium: 82mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1350IU, Vitamin C: 8.3mg, Calcium: 108mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Serving Suggestions

This slow cooker spinach and artichoke dip goes well with pretty much anything! Below are a few of our favorites for dipping:

FAQs

What size crockpot should I use?

A 3–4 quart slow cooker is the perfect size for this recipe. If you’re making it for a larger crowd, I often double the recipe and use a 6-quart crockpot instead.

How long can spinach artichoke dip stay warm in the slow cooker?

Once the dip is cooked, it’s safe to leave it on the warm setting for 2–3 hours. Just give it a stir now and then to keep the cheese smooth and creamy.

Can I make crockpot spinach artichoke dip ahead of time?

Yes! Combine all the ingredients in the crockpot and cook until the dip is creamy and melted, about 45–60 minutes. Transfer to a bowl, let cool, then cover and refrigerate. The next day, reheat in the slow cooker (or oven) until hot and bubbly.

How do I store leftovers?

Let the dip cool completely, then store in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or slow cooker until warmed through. I don’t recommend freezing this dip, since the cream cheese base can separate and become grainy once thawed.