Description

This creamy and cheesy Crockpot Spinach Artichoke Dip is the perfect warm appetizer for parties or gatherings. Combining rich cream cheese, sour cream, and three types of cheese with nutrient-packed spinach and tender artichoke hearts, this dip cooks slowly to melt all the flavors together into a luscious and savory treat. Ready in just a few hours, it can be served straight from the slow cooker alongside chips, crackers, or fresh veggies for dipping.

Ingredients

Scale

Dip Ingredients

8 oz cream cheese, softened and cubed
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 (14 oz) can artichoke hearts, drained and chopped
1 cup frozen spinach, thawed and drained well
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste

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Instructions

Prepare Ingredients: Drain and chop the artichoke hearts to ensure they mix evenly throughout the dip.
Thaw Spinach: Thaw the frozen spinach and squeeze out excess moisture to avoid a watery dip.
Cube Cream Cheese: Cut the softened cream cheese into cubes to help it melt faster and blend smoothly.
Assemble in the Crockpot: Combine the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, cheddar, artichoke hearts, spinach, garlic, red pepper flakes, salt, and pepper in the crockpot. Stir well to evenly distribute all ingredients.
Cook the Dip: Cover and cook on low heat for 2 to 3 hours, stirring occasionally to promote even melting and prevent scorching.
Serve Hot: Once the dip is creamy and heated through, serve it directly from the crockpot or transfer to a serving dish. Enjoy with chips, crackers, or fresh vegetables for dipping.

Notes

Make sure to thoroughly drain and squeeze the spinach to prevent the dip from becoming watery.
You can prepare the dip ahead of time by assembling it in the crockpot insert the night before and cooking the next day.
Add red pepper flakes according to your spice preference or omit for a milder dip.
For a thicker consistency, cook with the crockpot lid slightly ajar during the last 30 minutes to allow some moisture to evaporate.
Use a high-quality cream cheese for the best creamy texture and flavor.