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Crockpot Spinach Artichoke Dip

Hot, creamy spinach artichoke dip made in a slow cooker, with the spinach squeezed dry so the dip stays thick and scoopable for the whole party.

Prep
15 min
Cook
2 hr
Makes
Serves 12
Jump to the recipe
Spinach artichoke dip in a square dish with pita chips
Photo: bhumann34 / Pixabay

A slow cooker earns its place with spinach artichoke dip after the cooking is done: it holds the dip at serving temperature for hours without drying it out. A dip baked in the oven is perfect for twenty minutes, then it cools, stiffens and forms a skin. In a slow cooker set to warm, the last scoop is as creamy as the first.

The dip's biggest enemy is water. Frozen spinach is mostly water, and canned or jarred artichokes are packed in brine. Put them in as they come and the dip separates into a pool of watery liquid with clumps of cheese floating in it. So the spinach gets thawed and then squeezed hard, a handful at a time or wrapped in a clean kitchen towel, until almost nothing more comes out. It shrinks to a surprisingly small ball. The artichokes are drained, patted dry, and chopped.

That drying step is what keeps the dip thick enough to stay on a chip. It also makes room for flavor: spinach that is not waterlogged tastes like spinach, and the artichokes keep their slightly tangy, vegetal bite instead of dissolving into the cream.

The base is three creamy ingredients, each with a job. Cream cheese gives body and keeps everything bound together. Sour cream adds tang and loosens the texture so it is not as dense as a cheese spread. A little mayonnaise adds richness and a little tang.

For cheese, mozzarella gives the stretch everyone expects when a chip pulls away, and Parmesan gives the salty, savory flavor. A small amount of Monterey Jack or white cheddar melts even more smoothly if you want a richer dip.

Cook it on low. High heat on a slow cooker is still hot enough at the edges to make the cheese oily and the cream cheese grainy. Two hours on low, with a stir after the first hour, melts everything evenly. Once it is hot and smooth, switch to the warm setting for serving.

Garlic does well with a slow start: minced fresh garlic mellows over two hours in the dip, so you can use more than you would in a quick oven bake. A squeeze of lemon at the end brightens the whole pot.

Set out tortilla chips, pita chips and toasted baguette slices, plus cut vegetables for anyone avoiding chips. Alongside, stuffed mushroom dip is the other crowd favorite, and an easy cheese ball is the no-heat option. Spinach dip chicken pasta turns the same flavors into dinner.

Whole artichokes on the stem
Photo: manfredrichter / Pixabay

Crockpot spinach artichoke dip, printed

Hot, creamy spinach artichoke dip made in a slow cooker, with the spinach squeezed dry so the dip stays thick and scoopable for the whole party.

Dry vegetables, a creamy base, two cheeses

For the dip

  • 10 oz (285 g) frozen chopped spinach, thawed
  • 1 can (14 oz / 400 g) artichoke hearts, drained
  • 8 oz (225 g) full-fat cream cheese, cubed and softened
  • ½ cup (120 g) sour cream
  • ¼ cup (55 g) mayonnaise
  • 3 cloves garlic, minced
  • 1½ cups (170 g) low-moisture mozzarella, shredded
  • ¾ cup (75 g) Parmesan, finely grated
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp lemon juice

To serve

  • Tortilla chips, pita chips, toasted baguette slices and cut vegetables

Squeeze, stir, two hours on low

  1. 1 Squeeze the thawed spinach hard over the sink, a handful at a time or wrapped in a clean kitchen towel, until no more liquid comes out.
  2. 2 Pat the drained artichoke hearts dry with paper towels and chop them roughly.
  3. 3 Lightly grease a 3–4 qt (2.8–3.8 L) slow cooker. Add the cream cheese, sour cream, mayonnaise and garlic and stir to break up the cream cheese.
  4. 4 Add the spinach, artichokes, 1 cup (115 g) of the mozzarella, ½ cup (50 g) of the Parmesan, the onion powder, pepper and red pepper flakes, if using. Stir until evenly mixed and spread flat.
  5. 5 Cover and cook on low for 1 hour. Stir well, scatter the remaining mozzarella and Parmesan over the top, cover and cook 1 hour more, until hot and melted.
  6. 6 Stir in the lemon juice. Switch the slow cooker to warm and serve straight from the pot with chips, bread and vegetables.

Oven version, fresh spinach and leftovers

  • Oven version: spread the mixture in a 1½ qt (1.4 L) baking dish, top with the remaining cheese, and bake at 375°F (190°C) for 25 minutes until bubbling and browned.
  • Fresh spinach: wilt 1 lb (450 g) fresh spinach in a dry pan, cool, squeeze dry and chop. It shrinks to about the same amount as the frozen.
  • Make ahead: mix everything up to 1 day ahead and refrigerate in the slow cooker insert. Add 30 minutes to the cooking time.
  • Leftovers: refrigerate up to 4 days. Reheat in the microwave in 30-second bursts, stirring between each, or stir into hot pasta.
  • Marinated artichokes: they work and add flavor, but drain them very well and skip the red pepper flakes if they are spiced.

Watery dip, oily dip and keeping it warm

The spinach and artichokes still held their liquid. Squeeze the spinach until it is almost dry and pat the artichokes before adding them.

It got too hot. High heat separates the fat from the cheese and cream cheese. Cook it on low and hold it on warm.

Up to 3 hours. Stir it every half hour or so and add a splash of milk if it thickens too much.

Yes. Replace it with more sour cream or Greek yogurt. The dip will be a little tangier and slightly less smooth after a long hold.

A 3–4 qt (2.8–3.8 L) slow cooker is ideal. In a larger one the dip spreads thin and can scorch at the edges; double the recipe for a 6 qt (5.7 L) cooker.