This slow cooker spinach artichoke dip is rich, cheesy and creamy plus easy to make in the crockpot. This warm dip with spinach and artichokes is a crowd-pleasing appetizer!

Dipping a french baguette into spinach artichoke dip.

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Crockpot Spinach Artichoke Dip

This crockpot spinach artichoke dip recipe is my go-to appetizer whenever I have last minute guests. It’s perfect if you’re short on time and works for both game days or the holidays! It will literally take you less than 5 minutes to throw together!

Simply throw all the ingredients for this dip recipe in the slow cooker and let it do the work. The best part about making it in the slow cooker is the dip will stay nice and hot when serving it to your guests with sliced French baguette or tortilla chips.

More party appetizers we love include sausage cream cheese Rotel dip and easy buffalo chicken dip!

How to Make Spinach Artichoke Dip in the Crock Pot

Ingredients for spinach artichoke dip in the crockpot.

Scroll down for the printable recipe and video tutorial.

  1. Add ingredients to crockpot. Place cream cheese, sour cream, mayonnaise, cheese, garlic, parsley, artichoke hearts and spinach in the slow cooker. Stir to combine.
  2. Cover and cook. Cover crockpot 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.
  3. Season to taste, then serve! Add salt, pepper and chopped fresh parsley to taste. Serve with crostini, sliced french bread or tortilla chip.

Cooking Tips

  • I love using chopped fresh spinach instead of frozen for this crockpot spinach artichoke dip.
  • Just like in my baked artichoke dip recipe I use jarred marinated artichoke hearts for the best flavor.
  • If using fresh, make sure to remove prickly parts on the artichokes when chopping.
  • Make baked spinach artichoke dip by simply mixing the ingredients, spreading in a pie dish or skillet and then baking at 400°F for about 20 minutes
Crockpot spinach artichoke dip.

Favorites to Dip

This easy crockpot spinach and artichoke dip goes well with pretty much anything! ;) Below are a few of our favorites for dipping:

Storage

  • Make ahead: Combine all ingredients in crockpot and cook until the dip is creamy and melted, about 45-60 minutes. Transfer dip to a bowl and let cool. Cover with a lid or plastic wrap, then store in the refrigerator. The next day, warm it back up in the slow cooker (or even in the oven) until bubbly and heated throughout.
  • Store: Cool then store in an airtight container in the refrigerator for up to 3-4 days.
Baguette slice dipped in spinach artichoke dip.

More appetizer recipes we love with spinach include this spinach puffs recipe and Knorr spinach dip.

More Easy Appetizers

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baguette slice dipped in spinach artichoke dip

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 rich, cheesy and creamy plus easy to make in the crockpot. This warm dip is a crowd-pleasing appetizer!
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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
  • S&P to taste , 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. 
Artichokes: I use jarred marinated artichoke hearts for the best flavor. Remove any prickly parts on the artichokes when chopping.
Make-ahead: Combine all ingredients in slow cooker base and then refrigerate up to 24 hours in advance. Let sit at room temperature while the oven heats up. 
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.