Rich and incredibly cheesy restaurant style spinach artichoke dip made in your slow cooker!
I’m gonna level with you. If I had to choose one course to eat forever, it wouldn’t be dessert. It wouldn’t be the main dish either. Hands down, without a doubt, I’d eat appetizers for the rest of my life and beyond. Sometimes my family has appetizer parties where everyone just brings appetizers and that’s what we eat for our entire meal.
I love those parties. Better than birthday parties. And birthday parties have cake. And ice cream. So you know I’m serious.
One of my favorite restaurant appetizers has always been spinach artichoke dip. I’ve probably tried it at, oh I don’t know, 30 different restaurants?? I’ve had more spinach artichoke dip than I care to admit, but homemade anything always steals my heart and this dip is no different. Except it is different. Because it doesn’t only have that heart warming made with love quality, it actually tastes better than the restaurant stuff. No really.
And I’m not the only one who feels that way. I served this dip to my family (a family comprised of very passionately picky people) and they raved about this dip. Said it was the best they’d ever had. And all the while I’m snickering behind a napkin because they don’t know the whole recipe took 5 minutes of work and only requires SIX ingredients. That is why you must put this dip on your to-make list for the upcoming tailgates I know you have planned. Cheesy spinach and artichoke dip is good luck for football games. Really, it is.
What people are saying about this Slow Cooker Spinach Artichoke Dip
“So I made this for a Super Bowl party and it was a huge hit! I should have made a double batch 
The only thing I would suggest is add a little milk if you like your dip creamier (I liked it thick, but the hubs wished it was more spreadable). Really tasty – will definitely make it again!” – Jenny
Slow Cooker Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoons minced garlic
- ⅓ cup shredded parmesan cheese
- 1 14-ounce can artichoke hearts - drained and finely chopped
- 10 ounces baby spinach - stems removed
- optional: salt and pepper to taste
- tortilla chips, crackers, or sliced bread for serving
Instructions
- Add cream cheese, mozzarella, garlic, parmesan, pepper, artichokes, and spinach to slow cooker. Cover and cook 3-4 hours on low or 2 hours on high.
- Stir dip and serve with chips, crackers, or bread.
Hi Tiffany. I’m going to make this for a Super Bowl party at a friends house. How do you suggest I serve it? Keep it in the crock pot on warm, or put it in a fun serving dish? Also, do you prefer it with bread or tortilla chips?
Thanks!
Honestly I always keep it right in the crockpot – it stays warm and is easy to serve and clean up! I also like to serve with both tortilla chips and bread, I like options 😉 But if you’re only going to do one, I’d go with the chips!
Hi! Planning on making this on Sunday for super bowl. I have frozen artichokes from trader joes. Would it be okay to use those once thawed? It has no added salt unlike the canned artichokes so I’m just wondering if it will taste the same or if if need to add salt to the crock pot. Thank you!
Hi! I think they should be fine once thawed. And you can just give it a taste at the end and add salt as needed 🙂
So I made this for a Super Bowl party and it was a huge hit! I should have made a double batch 🙂 The only thing I would suggest is add a little milk if you like your dip creamier (I liked it thick, but the hubs wished it was more spreadable). Really tasty – will definitely make it again!
Hi Tiffany,
I am a huge fan of your website! You have become one of my “go-to” recipe websites, and I’ve tried so many of your recipes and loved them all. I consider myself to be a “beginner” as far as cooking and baking go. I’ve spent many years working in restaurants as a server, so I have worked with chefs specializing in Comfort Food to five star restaurants in Manhattan (in my NYC days). As I’m sure you do as well, I also add and change certain ingredients to my liking. Since I only had a 12 oz can of artichokes, and I used frozen chopped spinach (thawed and drained), I added about a cup of sour cream to make up for the extra few ounces I was missing. I ran out of mozzarella cheese, so my cup of cheese was actually a combination of mozzarella, white cheddar, mexican and pizza cheeses (Wegmans brand & Sargento), but since I like very cheesy dips I also added in a few slices of Muenster cheese. Otherwise I totally stuck to your recipe!! Thank You so much for all the inspiration. I love reading your blogs and your mouthwatering photos – don’t change a thing! You’ve made a very loyal & inspired reader out of me. Since I’m still learning, your tips and reading your blogs have really helped me improve my menus at home. I have twin boys (almost 6 years old), so making healthy & different dinners have always been a challenge. Thanks to you, mealtime has become much more exciting all around! Thanks again Tiffany!
Oh Lanie thank you so much for your sweet comment! I am so glad that this crazy blog of mine is helping out your family and giving you a bit of deliciousness to enjoy in your kitchen! Those changes for the spinach artichoke dip sound great – I would love to try the muenster cheese!!! If you ever have questions or just want to say hi don’t hesitate to reach out – so glad you’re enjoying my recipes! 🙂
I love your website! The photos are mouth-watering! I have a question about the Slow Cooker Spinach Artichoke Dip…what size crockpot do you use for a single batch? Thanks!
Hi Marcia, I always use a smaller crockpot (2-4 quarts) for one batch and a larger crockpot (8 quarts) for a double batch – hope that helps!