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Easy Slow Cooker Spinach Artichoke Dip Recipe

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3.8 from 69 reviews

This Easy Slow Cooker Spinach Artichoke Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Made with spinach, artichokes, cream cheese, Greek yogurt, and a blend of cheeses, it’s effortlessly prepared in a slow cooker for a hot and melty dip that stays warm for hours. Serve it with toasted baguette slices, crackers, or tortilla chips for a crowd-pleasing snack.

  • Total Time: 2 hours 15 minutes
  • Yield: Approximately 6-8 servings

Ingredients

Vegetables

  • 1 10 oz package frozen spinach, thawed, drained and squeezed dry
  • 1 14 oz can artichoke hearts, drained & roughly chopped
  • 1/2 cup finely chopped sweet onion
  • 5 cloves garlic, minced

Dairy & Sauces

  • 8 oz cream cheese, softened and cut into cubes (or substitute dairy-free)
  • 1 cup full-fat Greek yogurt (or dairy-free yogurt of choice)
  • 2 tablespoons mayonnaise
  • 2 tablespoons milk
  • 1 1/4 cups freshly shredded mozzarella cheese (or dairy-free cheese)
  • 1/2 cup freshly grated parmesan cheese (or dairy-free cheese)

Seasonings & Other

  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons lemon juice
  • Extra milk, as needed if dip is too thick

Instructions

  1. Prepare Ingredients: Thaw and thoroughly drain the frozen spinach, squeezing out as much moisture as possible to prevent the dip from becoming watery. Drain and roughly chop the artichoke hearts. Mince the garlic and finely chop the sweet onion.
  2. Combine in Slow Cooker: In the bottom of the slow cooker, add the artichokes, squeezed spinach, cream cheese cubes, shredded mozzarella, grated parmesan, milk, salt, pepper, onion powder, crushed red pepper (if using), mayonnaise, Greek yogurt, garlic, chopped onion, and lemon juice. Stir gently to combine everything evenly.
  3. Cook the Dip: Cover the slow cooker and cook on High for 2 hours. Stir occasionally during cooking to ensure even melting and prevent sticking. The dip should be bubbly and fully melted when done.
  4. Adjust Consistency: If after cooking the dip is too thick, stir in an additional tablespoon of milk to achieve a smooth and scoopable texture.
  5. Serve Warm: Serve the dip warm directly from the slow cooker to keep it hot and melty. Pair it with toasted baguette slices, crackers, or tortilla chips for dipping.
  6. Store Leftovers: If any dip remains, store it in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave at 30-second intervals, stirring in between, or warm in the slow cooker on Low. Add a splash of milk if the dip thickens after refrigeration.

Notes

  • Serve it warm right in the slow cooker. It stays hot and melty for hours, perfect for parties.
  • Make it ahead by assembling the ingredients in the slow cooker and refrigerating until ready to cook.
  • Drain the spinach thoroughly to avoid a watery dip.
  • Freshly shred your own cheese for the creamiest melt and texture.
  • Do not overcook; once melted and bubbly, the dip is ready to prevent cheese separation.
  • If dip thickens after cooking or refrigeration, add a splash of milk to restore smoothness.
  • Leftovers can be stored in the fridge 3-4 days and reheated gently.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Appetizer
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/easy-slow-cooker-spinach-artichoke-dip-recipe/