Made with fresh spinach, three cheeses and artichokes (of course!), this hot Crock Pot spinach artichoke dip is warm, cheesy and so easy to put together! Since you can make it ahead of time, it’s the perfect appetizer for a party.
This slow cooker spinach artichoke dip recipe is one of my favorite appetizers to enjoy during game day, holiday parties and pretty much any other celebration.
This version is made from scratch with fresh spinach and three cheeses (including mozzarella, cream cheese and Parmesan) along with artichoke hearts.
It’s easy to put together, tastes great and can be made ahead of time.
Since it’s cooked in a slow cooker, you can set it and forget it. It will stay warm and ready to eat for hours.
If you’re looking for an easy appetizer recipe that is stress-free and perfect for a party, you’re really going to love this spinach artichoke dip.
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- Oil: 1 tablespoon of olive oil
- Fresh vegetables: 1 clove garlic, 12 ounces of fresh spinach
- Canned vegetables: 14-ounce can artichoke hearts
- Cheeses: 4 ounces mozzarella, 4 ounces (½ package) cream cheese, 1 ounce parmesan. Don’t buy pre-grated cheese. It is coated with a chemical that keeps it from sticking together in the bag which affects the texture of the dip.
- Dairy: 4 ounces (½ cup) sour cream
- Mayonnaise: ½ cup
- Spices: salt, pepper
Substitutions and additions
- I prefer fresh spinach for this recipe, but you can also use 10 ounces of frozen spinach. Just be sure to thaw and drain it before cooking.
- In a pinch, you can use 1/4 cup pre-grated Parmesan cheese instead of grating it yourself. (But I wouldn’t recommend doing this with the mozzarella.)
- Make this dip a little spicy by adding a pinch of pepper flakes.
- To make this recipe a little more hearty, add ½ cup diced cooked chicken or canned crab. Add it after the artichoke hearts but before the cheese mixture.
How to make hot spinach artichoke dip
Mince the garlic.
Drain and chop the artichoke hearts.
Grate the mozzarella cheese.
Grate the parmesan cheese.
Cook the vegetables
Heat 1 Tablespoon of olive oil in a skillet on medium heat until it is hot.
Add the minced garlic and cook for 30 seconds.
Then add a handful of spinach to the skillet and cook until it is wilted.
Repeat this process until all of the spinach has been added and cooked.
Cook for 3 or 4 minutes or until most of the liquid has evaporated, about 3 or 4 minutes.
Reduce the heat to low and add the chopped artichoke hearts to the spinach.
Add the cheeses
Add in half of the grated mozzarella, cream cheese, sour cream, mayonnaise, and parmesan.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste).
Stir to combine.
Cook until the cheese is melted.
If you are making this ahead of time, store the spinach mixture in an airtight container in the refrigerator at this point. Continue with the rest of the instructions when you are getting ready to serve.
Cook the dip
Put a slow cooker liner in your crock pot. While this isn’t absolutely necessary, it makes clean up much easier.
Pour the spinach mixture into the slow cooker.
Top with the remaining mozzarella.
Cook on high for an hour, then reduce to the “Warm” setting.
Serve this hot Crock Pot spinach artichoke dip with tortilla chips, toasted pita, chunks of bread or veggies (such as celery sticks or carrots).
How to make baked spinach artichoke dip
If you prefer to make it in the oven, pour the spinach mixture into an oven-proof baking dish.
Then bake in a preheated oven at 450°F for 12 to 13 minutes (or broil for 5 to 7 minutes). The cheese should be bubbling and slightly brown on top.
Tortilla chips, crackers, toasted pita, chunks of bread and vegetable sticks (such as celery or carrots) all go well with this dip.
Spinach artichoke dip can be stored in an air tight container in the refrigerator for 4 to 5 days.
More appetizer recipes you will enjoy
- How to make a simple charcuterie board
- Three cheeseball recipe
- Crock pot meatballs
- Easy nachos
- Shrimp cocktail
Crock Pot Hot Spinach Artichoke Dip
- measuring spoons and cups
- Large skillet
- Small (4 quart) crock pot
- 1 Tablespoon olive oil
- 1 clove garlic minced
- 12 ounces fresh spinach
- 1 14-ounce can artichoke hearts drained & chopped
- 4 ounces fresh mozzarella cheese grated
- ½ cup (4 ounces or ½ package) cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ounces Parmesan cheese grated
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- In a large skillet, sauté minced garlic in olive oil for 30 seconds.
- Add spinach to the skillet by the handful, letting each handful welt before adding more.
- Stir frequently until most of the liquid has evaporated, 3 to 4 minutes.
- Add in the chopped artichoke hearts.
- Reduce the heat to low.
- Stir in half of the grated mozzarella, cream cheese, sour cream, mayonnaise and Parmesan.
- Season with salt and pepper.
- Cook until the cheese has melted.
- Pour into a slow cooker.
- Sprinkle the rest of the mozzarella over the top.
- Heat on high for about an hour, then reduce to the "Warm" setting.
- Serve with tortilla chips, toasted pita or chunks of bread.
- Substitute 20 ounces of frozen spinach for the fresh spinach.
- To make this recipe in advance, make the spinach artichoke dip up until it is ready to go in the slow cooker. Then store it in an air tight container in the refrigerator until ready to serve. To reheat it, follow the rest of the instructions.
- The spinach artichoke dip can be baked in the oven instead of the crock pot. Pour the mixture into an oven proof baking dish and bake at 450F for 12-13 mins (or broil for 5 to 7 minutes) until golden brown and bubbly.
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