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Slow Cooker Spinach Artichoke Dip

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This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of the best flavors, and extra-easy to make in the crockpot.

Slow Cooker Spinach Artichoke Dip Recipe

With the Super Bowl just away — and even better, with my home team playing in the Super Bowl for the first time in 50 years (go Chiefs!!) — it seemed like the right time to bump this one back to the top of the blog.

Friends, meet my favorite easy spinach artichoke dip recipe. ♡♡♡

I’ve made this spin dip probably about a million times by now — sometimes using this crockpot version, sometimes just simmering everything together on the stovetop, sometimes sprinkling extra shredded cheese on top and baking the dip until it’s extra hot and bubbly in the oven. And every single time, I’m telling you, this dip is a total winner.

That said, I probably most often turn to this crockpot spinach artichoke dip recipe because it’s the easiest of them all. Literally just toss everything together in a slow cooker, cook until the cheeses are completely melted, give everything a good stir, then grab your favorite dippers and dive on in. It’s the perfect easy breezy dip recipe for entertaining. It’s delicious with all kinds of dippers (chips, bread, pretzels, veggie sticks — you name it). And it’s pretty much guaranteed to be the hit of any party.

Alright, let’s do this!

Slow Cooker Spinach Artichoke Dip Recipe | 1-Minute Video

Crockpot Spinach Artichoke Dip Recipe

Crockpot Spinach Artichoke Dip Ingredients:

To make this hot Spinach Artichoke Dip recipe, you will need the following ingredients:

  • Spinach: I used one (10-ounce) bag of fresh baby spinach for this dip, but you could also thaw and drain a package of frozen spinach instead if you’d like!
  • Artichoke hearts: One jar, drained and roughly-chopped.
  • Cream cheese: I typically use a brick of low-fat cream cheese, but full-fat of course works too!
  • Sour cream (or Greek yogurt): Whichever you prefer.
  • Cheese: Both some shredded Mozzarella and freshly-grated Parmesan.
  • Onion: Either finely-chopped red or white onion.
  • Garlic: Minced or pressed.
  • Salt and pepper: As always, for seasoning. :)

Hot Spinach Artichoke Dip Recipe

How To Make Spinach Artichoke Dip:

To make this easy spinach and artichoke dip recipe, simply…

  1. Combine all ingredients. Add all of the ingredients to the bowl of a slow-cooker (I used my small 3-quart crockpot) and toss briefly to combine.
  2. Slow cook.  Cover and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. (That said, slow cookers can vary significantly with heat levels, so I recommend checking on it every 30 minutes to be sure that it does not overcook.)
  3. Stir and season. Give the spinach artichoke dip a good stir to combine. Then taste and season with salt and pepper as needed.
  4. Serve warm. With whatever dippers you prefer!

Easy Spinach Artichoke Dip Recipe

Possible Variations:

If you would like to customize this spinach artichoke dip recipe, feel free to…

  • Add a protein: Stir in 1-2 cups of cooked protein once the dip has cooked, such as chicken, steak/beef, shrimp or crab.
  • Add Dijon: Add 1-2 teaspoons of Dijon mustard to this dip for extra flavors.
  • Make it spicy: Add in a few shakes of hot sauce of a pinch of crushed red pepper flakes if you would like to add some heat.
  • Use a different cheese: Substitute your favorite shredded cheese in place of Mozzarella.
  • Use kale: Substitute chopped fresh kale (tough stems removed) in place of the chopped spinach.

Spinach and Artichoke Dip Recipe

More Favorite Dip Recipes:

Looking for more classic dip recipes? Here are a few of my favorites from our dip archives

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Slow Cooker Spinach Artichoke Dip Recipe

Slow Cooker Spinach Artichoke Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Prep Time: 10 minutes
  • Cook Time: 120 minutes
  • Total Time: 130 minutes
  • Yield: 6 -8 servings 1x


This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of great flavors, and extra-easy to make in the crockpot!


  • 1 (10-ounce) bag fresh baby spinach, roughly chopped
  • 1 (13-ounce) can quartered artichoke hearts, chopped and drained
  • 1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely-chopped white or red onion
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon fine sea salt


  1. Combine all ingredients.  Add all of the ingredients to the bowl of a small slow-cooker and toss briefly to combine.
  2. Slow cook.  Cover and cook* on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted.
  3. Stir and season.  Stir the dip until evenly combined.  Taste and season with salt and pepper as needed.
  4. Serve.  Serve warm, accompanied with whatever dippers you prefer.


*Cook time: Because slow cookers can vary significantly with temperature levels, I recommend checking the dip every 30 minutes or so to be sure that it does not accidentally overcook.  Once the cheese is melted and slightly bubbly, it will be ready to go!

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270 comments on “Slow Cooker Spinach Artichoke Dip”

  1. This was fabulous.  I made it for a GNO and everyone loved it. I have made spinach dip with frozen spinach in the past and the fresh spinach made all the difference.  

  2. What size crock pot should I use for this size recipe?

  3. This dip is soooo good! I have it in the crockpot right now for Super Bowl!! Thank you for the recipe!!

  4. How many calories is this?

    • Hi Madison! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  5. Hi! I am going to make this for a work potluck! Can I make it the night before and then just reheat in the oven right before the potluck?

    • Hi Alexis, we think that should work fine! We hope you and your co-workers enjoy! :)

  6. I’m about to make this for the 2nd time.  Got lots of rave reviews the first time!  It’s a keeper.

  7. This looks delicious! Do you think a 3 quart crock pot would be big enough?

    • We used a 4-qt, so that’s pretty close. We think a 3-qt should be fine — we hope you enjoy! :)

  8. Do you know how many servings the recipe is for? 

  9. Can you use cooked frozen spinach instead? If so when would you add it?

    • Yes, you can, just make sure it’s thawed and drained first. We hope you enjoy! :)

  10. I am excited for this dip! I am making this for a work potluck. I need to make the night before and transport. Can I bake it before serving or do you suggest microwaving? 

    • Awesome Ellen, we hope you enjoy! And we think baking before serving (you can cover it with foil) would probably be the best route. :)

  11. I made this at Easter for the first time and it was a hit! I wasn’t sure about the large amount of spinach but it tasted great. Im making it again as I type this!! 

  12. I am making this for my husband’s potluck tomorrow he just wants me to make it tonight ad microwave tomorrow as there is no oven at work. I am trying to convince him to just bring the crock pot to work. we will see

  13. Hi! I’m looking forward to trying this recipe! I have 2 fresh artichokes that I want to use up instead of buying canned artichoke hearts…do you think that will be enough? Thanks!

    • Hi Janie! It looks like for a can, you’ll need about 6 fresh artichoke hearts. We hope this helps!

  14. Looking forward to making a large batch of this for a gathering this Sunday.

  15. Do you think if I doubled all the ingredients (to make twice as much) that it would double the cooking time as well??

    • Hi Leticia! Just make sure your crockpot is big enough to hold this amount, but you shouldn’t have to double the cooking time. It might need a little bit longer to cook, but not that much. We hope you enjoy!

  16. Is there any way to cook this recipe in the oven?

    • Hi Shannon! Yes, you can definitely do this in the oven. We’d suggest 375 for 20-30 minutes. :)

  17. My mouth is honest to goodness watering right now. What an epic dip. I’m with you – give me all the dip :)

  18. I need to make this for a group of about 100. I plan to use my largest crock pot. Can you give me an idea of the size of the crock pot you have used here so I can gauge my grocery needs? Thanks so much!

    • Hi Eugenia! We used a 4-qt slow cooker for one batch. Good luck to you — we hope everyone enjoys! :)

  19. I’ve made this now several times for my husband’s friends when they come over.  It’s one of the things that there’s rarely any leftovers, much to my chagrin.  It’s good cold the next day too!

    • Thanks for sharing Niaomi — we’re so glad it’s a hit with folks! :)

  20. Hi Hayley, Should I use brined artichoke hearts or artichoke hearts in water? Thanks! Crystal

    • Hi Crystal! We just use canned artichokes in water but you can use the brined artichoke hearts if you’d like (we bet those would be yummy)! :)

  21. Do people prefer the sour cream or the Greek yogurt?

  22. Heyyyyy, I own that same crockpot…..what a small world.Anyways i have a wonderful spinach diprecipe,although i have never made it in my crockpot,until today that is. I am going to try it with fresh spinach though. Spinach dip is also one of my alltime fav dips also. Thanks for sharing?

  23. I’ve made this several times and it’s  fabulous! Everyone loves it. I usually only have 5oz fresh spinach, but use the whole can of artichokes and a little more than half of the cheese.  Turns out great every time! Thank you for a simple recipe that is quick and delicious! 

  24. thank you for this spin artichoke dip – it beats all the frozen spin recipes by far…..worth just a touch more time. as a vegetarian, i need to impress all my meat eating friends somehow and enjoy myself while they eat their wings! ;)

  25. Made this dip according to instructions (no substitutes or additions) and it was a smash hit for the AFL grand Final (go Bulldogs!). I had to refill the bread bowl twice, and they whole batch was devoured by half time. This recipe is already bookmarked and will become one of my signature dishes. Thanks for posting!

  26. Just wondering if the reduced/low fat ingredients are for health or taste reasons? 

  27. Sooo delicious ! I made this last year for Super Bowl and everyone was asking my my recipe. I have another batch in the crock pot right now just because I’m craving it ! Thank you for the recipe !

  28. I’m so excited to this recipe! I’ve never made spin dip before but it’s absolutely one of our favorite things to eat. I’ve got it going in the crock pot as we speak and it smells heavenly, but to add a twist I added cooked, shredded chicken to it as a low carb meal. *fingers crossed it works* Thanks!

  29. Can I make a double batch, or would that not fit in crockpot? Thanks

    • Hi Patty! We used a 4-qt slow cooker for this, but if you have a larger one (like a 6 or 8-qt), you should be able to double it. We hope you enjoy!

  30. Oops! Just read through the comments and found my answer. I think I Will make one in crockpot and one in 
    Oven.  Mix together  at the end. Thanks

  31. Hey! Will this work w shredded parmesan cheese?


  32. My sister in law made this on thanksgiving and I loved it! I’m wondering if this recipe freezes well, if I make it now in prep for Christmas.

    • We’re so glad you enjoyed it, Melanie! We actually wouldn’t recommend freezing this though, because of the amount of dairy in it. Freezing it will likely alter the texture and it probably won’t reheat as well.

  33. Has any one doubled the recipe and if so does it still turn out wonderful

  34. We make this all the time now – It’s fantastic, easy and turns out perfect every time!
    … and then disappears!

  35. Wow – I made this for Christmas day and what a hit – everyone went home with the recipe. I used a a 1.5 quart slow cooker and cooked it on high. I did use less spinach (due to size of cooker), I added an extra half can of artichokes and an extra cup of mozzarella, it was so fantastic. Super easy to make and clean up. I can’t wait to serve it again!

  36. The only changes I make to this is full fat cream cheese, regular sour cream, and an Italian five cheese blend rather than mozzarella. I’ve made it twice now and it gets absolutely demolished as soon as it’s set down. I’m a big fan of crock pot recipes and this one is a keeper for sure.

  37. I have not personally made this recipe, but my mother-in-law did and she brought it over to share while we all played some cards. It is absolutely delicious, and it just can’t get any easier! Yum!!!

  38. Making this for the 2nd time today. I make one small Chang by scraping the mixture into a shallow casserole dish after cooking in the slow cooker. Then I top with a little more cheese and brown it in the oven before serving. Very yummy and rich!

  39. Do I need to Blanche the spinach first?

  40. Made the dip for Super Bowl party- was super easy. Added a little crushed red pepper for extra heat. Tons of compliments- will definitely make again. 

  41. OMG: Made this yesterday (for Super Bowl!) and it was gone immediately! LOVED IT!!!

  42. Very delicious! This is a keeper.

  43. What can I use instead of the Greek yogurt?

  44. I always add a chunk of boursin cheese …kicks it up a notch!

  45. This made me giggly. Spin Dip. Cannot wait to try it.

  46. I made this for Thanksgiving and it was a huge hit! It was the best spinach artichoke dip I’ve ever had- I could not stop eating it! I loved using the fresh spinach. Thanks for a great recipe!

  47. This recipe is absolutely fantastic! It’s super easy too! I was overwhelmed Thanksgiving day. I handed the recipe to my daughter and she threw the ingredients in the crock pot and turned it on. My only complaint is that we couldn’t stop eating it!

  48. This was a hit at Thanksgiving but we had a ton leftover just due to the sheer abundance of food. This morning I took what was left and mixed it up with a half dozen beaten eggs and baked it up in muffin tins–instant mini spinach artichoke frittatas! My 5 year old ate them right up. :-)

  49. Made this last night for a holiday gathering. Everyone enjoyed. It very yummy and very easy! Loved that the recipe used fresh spinach.

  50. HUGE hit! Everyone loved it.