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Spinach Artichoke Dip

This Slow Cooker Spinach Artichoke Dip is the perfect easy-to-prepare appetizer for your next party! It’s warm, creamy, cheesy, and loaded up with fresh spinach and salty artichoke hearts.

Spinach artichoke dip in a bowl.

Easy Crockpot Spinach Artichoke Dip

Everyone loves a great spinach artichoke dip recipe. It seems like every restaurant has their own version…and I’m pretty sure we’ve tried most of them. Applebee’s, Olive Garden, Chili’s…yeah, you get it.

Well, this may just be the best spinach artichoke dip of all time. This slow cooker recipe is basically a dump-and-go recipe. Just throw all the ingredients into the pot and let it work its magic (stirring every 30-45 minutes to make sure it doesn’t burn).

In no time at all, and with very little effort, your rich, creamy, warm, cheesy dip is ready to go! This dip is perfect for enjoying at home, but also travels really easily thanks to the crockpot!

What is Spinach Artichoke Dip Made Of?

  • Spinach: I prefer to use a 10-ounce box of fresh spinach for this recipe, but you can use thawed, frozen spinach if preferred. If using fresh, keep in mind that it cooks down a lot. Feel free to add extra fresh spinach if desired. Frozen spinach is more compressed, so it may take more than 10-ounces. 
  • Artichoke Hearts: Don’t forget to drain the artichokes. Too much liquid will cause your dip to be too runny.
  • Cream Cheese: I recommend using full-fat, block-style cream cheese for the best texture and flavor.
  • Sour Cream: You could also use plain Greek yogurt if preferred.
  • Cheese: We’re using a combination of monterey jack and parmesan cheese. If you would like, you can swap the monterey jack out for mozzarella or use them both!
  • Onions: I use white onion, but you could also use yellow or red if that’s what you have on hand.
  • Garlic: You’ll need 5 cloves of minced garlic for the perfect garlicky flavor.
  • Salt and Pepper: To round out the flavors perfectly.

How to Make Spinach Artichoke Dip in the Slow Cooker

This spinach artichoke dip recipe takes just 10 minutes to prep!

Scroll to the recipe card below for ingredient amounts and full instructions.

  1. Combine all of the ingredients in the crockpot. Mix to combine.
  2. Cover and cook on high for 2 hours, stirring every 30-45 minutes.

And that’s it! Like I’ve said…so easy!

Top down view of spinach, cheese, sour cream, and cream cheese in a crockpot.
Cheesy dip in a slow cooker.


  • Add a protein. Try mixing in cooked, shredded chicken, tuna, crab, shrimp, turkey, or bacon bits.
  • Make it spicy. Love a little bit of heat? Add a dash of hot sauce, a sprinkle of cayenne pepper or red pepper flakes, or diced jalapeño. 
  • Make it cheesier. Mozzarella is another delicious cheesy addition.

Tips and Notes

  • Grease the crockpot. A thin layer of cooking spray prevents the dip from burning or sticking to the pot. You could also use a slow cooker liner if you want. 
  • Use fresh or frozen spinach. I prefer to use fresh, but frozen will work great too. Just use whatever you have on hand.
  • If you’re using fresh spinach, wash it well, rinse it, dry it, remove the stems, then roughly chop it into smaller pieces.
  • To quickly thaw frozen spinach, place it into a colander and run it under warm water in the sink.
  • Dry the spinach. If you use frozen spinach, make sure you dry it well after thawing. If you use fresh spinach, make sure you dry it well after washing. Too much moisture either way can result in a watery dip.
  • Cut the parmesan into 1-inch pieces. The parmesan doesn’t melt as easily as the Monterey jack. I like to cut it into smaller pieces so it melts faster!
  • Stir every 30-45 minutes. This prevents the dip from sticking to the bottom and burning.
Bread, chips, and spinach dip on a platter.

Serving Suggestions

While this crockpot spinach and artichoke dip is good enough to eat by the spoonful, it’s intended to be served as a dip. Here are some serving suggestions:

  • Crackers: Enjoy it alongside Triscuits, wheat thins, Ritz crackers, etc.
  • Chips: Serve it with pita chips, bagel chips, tortilla chips, you name it.
  • Bread: Slather it on a slice of your favorite bread—toasted or not. French bread, rosemary focaccia bread, sourdough bread…the possibilities are endless.
  • Veggies: Lighten it up a bit and serve it alongside your favorite sliced veggies. Try celery sticks, carrot sticks, sliced zucchini or cucumber, broccoli, or cauliflower.
Side view of a bowl of slow cooker spinach artichoke dip.

Storage and Reheating

Refrigerator: Leftover slow cooker spinach artichoke dip will last in an airtight container in the fridge for 3-4 days.

Freezer: I don’t recommend freezing any leftover spinach artichoke dip. The dairy in the dip can separate and become watery. 

Reheating: To reheat, you can warm the leftover dip either in the oven at 350ºF until heated through OR on the stove in a large pan over low heat. 

I don’t recommend warming it in the microwave. The heating is uneven which can cause the cream cheese to burn and the sour cream to separate.

Why Is My Spinach Artichoke Dip Watery?

There are a couple of likely reasons your spinach artichoke dip came out watery. Here are a couple of tips you can keep in mind to hopefully avoid that!

  • Use full-fat dairy. Dairy products with a lower fat content are more likely to separate and become watery as they cook. 
  • Drain the liquid. Don’t forget to drain the liquid out of the jar of artichoke hearts before adding them to the dip.
  • Dry the spinach. Whether you’re using frozen, thawed spinach or using fresh, washed spinach, the moisture needs to be dried off!

More Crockpot Appetizers You’ll Love

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White bowl filled with spinach dip.

Slow Cooker Spinach Artichoke Dip

4.7 from 28 votes
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 Servings

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  • 10 ounces fresh spinach, chopped or whole depending on preference
  • 12 ounces artichoke hearts, chopped
  • 8 ounces block-style cream cheese, cut into one inch squares
  • 8 ounces sour cream
  • 8 ounces Monterey jack cheese, cubed
  • 4 ounces Parmesan cheese, cubed
  • ½ cup white onions, diced
  • 5 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • Place all the ingredients in the slow cooker, and stir them to mix everything together.
    10 ounces fresh spinach
    12 ounces artichoke hearts
    8 ounces block-style cream cheese
    8 ounces sour cream
    8 ounces Monterey jack cheese
    4 ounces Parmesan cheese
    ½ cup white onions
    5 garlic cloves
    ½ teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Cook on HIGH for two hours, stirring occasionally at least every 30 to 45 minutes.
  • Serve with sliced bread, crackers, or any other dipping food you may desire.
  • Scroll up and see the post for tips, FAQs, and storage options.


*The calories listed are an approximation amount based upon the ingredients listed and 10 to 12 half cup servings.
*Please see post for more in-depth instructions, tips, reheating information, freezing information, and doubling information.


Serving: 0.5cup | Calories: 252kcal | Carbohydrates: 6g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 554mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3090IU | Vitamin C: 14mg | Calcium: 323mg | Iron: 1mg
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Recipe Rating


Wednesday 24th of November 2021

Is there an INSTANT POT version of this recipe, please?


Wednesday 24th of November 2021

Hi Daisy!

The Instant Pot is not exactly the same, but it is similar. It does NOT have artichoke hearts, but those can easily be added. Here is the link to the Instant Pot version Have a wonderful evening! :)


Thursday 22nd of October 2020

I am really excited to make this, but my crockpot will already be in use. Is there a way that I could bake it in the oven instead in a Dutch oven?


Friday 23rd of October 2020

Good Morning Courtney, that's a good question. You should be able to make this dip in a 2-quart casserole dish. Simply, combine all the ingredients, stir them together, and pour them into a greased baking dish. Bake at 350 degrees F. for 20-30 minutes (uncovered). Since we've never tried this recipe in the oven, please keep an eye on it and adjust the cook time as needed. Once all the cheese is bubbly and melted, it should be ready. However, I would not use a Dutch oven. I would be concerned it would get too hot and burn the dip. Thank you for asking the question and we hope you have a lovely day :)


Tuesday 31st of December 2019

Made this today just as written. Absolutely delicious!! Thank you so much for an easy and super tasty recipe.


Wednesday 1st of January 2020

Thank you, Marcie! Kim and I are thrilled you enjoyed the dip. Thank you again for coming back to comment and rate the recipe card. Have a lovely New Year's day :)

Jennifer Boehlke

Sunday 30th of September 2018

So I just made this. I need clarification on the 10 oz of baby spinach. I purchased 10 oz of fresh baby spinach and this appeared to be a HUGE amount of spinach in its unchopped state. I ended up using my best judgement on how much of the chopped up spinach to put in the dip which was an amount that was WAY less then the 10 ounces I purchased, yet the dip was full of spinach. Can you comment on this please? Was I supposed to be using frozen chopped spinach in a 10 oz package?


Sunday 30th of September 2018

Hi Jennifer! Yes, we used fresh baby spinach for this recipe. We purchased a bagged variety in the produce section that had the weight listed as 10 ounces. However, please feel free to adjust the amount to your liking or try frozen spinach. If you do frozen, make sure to thaw, rinse, and drain it well, so it won't water down the dip. Thanks so much for the question! We hope you have a wonderful evening!


Saturday 18th of November 2017

What size slow cooker?


Saturday 18th of November 2017

Hi Makalah! We used a 4 quart slow cooker for this recipe. Have a great weekend!