*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.
Our Spinach Artichoke Dip Recipe is an easy to prepare slow cooker dip made with three kinds of cheese. It’s cheesy, warm, and delicious! This slow cooker spinach and artichoke dip recipe will be a favorite at your next party.
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, and Chili’s are the first that come to mind. This isn’t really a copycat recipe, though.
It’s just a recipe we made, because we like dips. Have you seen some of our others?
Back to this hot spinach artichoke dip. It only takes a few minutes to prep, and cooks in a couple of hours in the Crock Pot.
Since it’s in the slow cooker, it travels well and stays warm for potlucks and parties. It’s a great appetizer recipe!
How to Make Spinach Artichoke Dip in the Slow Cooker:
This recipe is super simple, and the ingredients can be prepared in about 10 minutes. Then it’s just dump everything into the crock pot, and that’s about it.
We’ve made this spinach dip with fresh spinach and frozen spinach.
If you choose to use frozen, start by running it under warm water to thaw it out (if you didn’t take it out of the freezer ahead of time).
Usually, I’ll place it in a colander in the sink, so the water can drain out the bottom. After the spinach has thawed out, squeeze as much excess water as you can.
Failure to remove the water can result in runny spinach dip.
Next, cut up the cream cheese, Monterey Jack cheese, and Parmesan cheese. The cream cheese and Monterey Jack will melt easily, but the Parmesan cheese is hard and takes a while to melt.
If possible, cut the Parmesan into pieces about an inch in size to help it melt easier. After that dice and mince the garlic and onion.
My favorite way to do this is to throw the whole pieces into a chopper like this one.
Just remove the outer skin from the garlic and onion, then cut the onion into pieces small enough to fit into the chopper.
It only takes 10-15 seconds for the chopper to mince them into small pieces perfect for the dip. Move on to the artichokes.
Be sure to drain any liquid from the can or jar. Cut the hearts down to smaller pieces, usually half or third their original size.
Last, measure out the sour cream, salt, and pepper. Then add everything to slow cooker.
Give it a good stir, close the lid, and set the temperature to high. Cook for two hours, being sure to stir every 45 minutes or so to prevent burning and ensure even cooking.
In just a couple of hours you’ll have a hot, cheesy spinach dip.
This spinach artichoke dip comes together so easily, and feeds a crowd. We’ve made this dip in both a 4-quart slow cooker and a double batch in a 7-quart slow cooker with great results.
What do you serve with Spinach Artichoke Dip?
This dip can be served with toasted bread, baguette slices, tortilla chips, crackers, celery sticks, carrot sticks, or other vegetables. The list is endless!
Can you freeze Spinach Dip?
Our spinach dip is made with sour cream, so we don’t recommend freezing it. Sour cream doesn’t freeze well and can separate.
However, if you decide to freeze it, reheat the dip over low heat in a pan on the stove top. Don’t microwave it. Microwaving will dry it out.
Can you make Spinach Dip with Fresh Spinach?
Yes! Absolutely! I spoke a little about that above in the instructions but will cover it in more detail here.
We’ve made this dish with fresh and frozen spinach. Fresh is my preference.
Make sure to wash it well, rinse it, dry it, and remove the stems. Roughly chop the spinach into pieces and add it just as you would the frozen.
I like to purchase a 10 ounce bag of fresh spinach, and use it. However, if it seems like that’s too much, just reduce the amount.
Can you reheat Spinach Artichoke Dip?
Yep! Just don’t put it in the microwave. The heating is uneven which could cause the cheese to burn and the sour cream to break.
It’s best reheated on the stove top in a large pan over low heat.
Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!
- 8 Ounces Cream Cheese, (cut into one inch squares)
- 1 Cup Sour Cream
- 1/2 Cup Spanish or White Onions, (diced)
- 12 Ounces Artichoke Hearts, (chopped)
- 5 Whole Garlic Cloves, (minced)
- 8 Ounces Monterey Jack Cheese, (cubed)
- 4 Ounces Parmesan Cheese, (1-inch cubes)
- 10 Ounces Fresh or Frozen Spinach, (chopped)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- First, combine all the ingredients in the slow cooker and stir them to mix everything together.
- Next, cook the dip on high heat for two hours, stirring occasionally at least every 45 minutes.
- Last, transfer the warm dip from the slow cooker to your serving bowl and serve it with sliced bread, crackers, or any other dipping food you may desire.
- Store any leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation amount based upon the ingredients listed and 10 to 12 two ounce servings.
*It should be noted the dip can cook for about three to four hours on low heat or two hours on high heat. Please remember to stir the dip occasionally during the cooking process.
*Please see post for more in-depth instructions, tips, reheating information, freezing information, and doubling information.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 243Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 478mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 11g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.