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Super cheesy, super creamy, super easy. This warm spinach artichoke dip is made and served right in the Crockpot for a party-perfect appetizer that my family and friends always love! It is simple to make with three different cheeses, frozen spinach and canned artichoke hearts. Served right in the slow cooker is stays warm for as long as you need it to!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is The Best Spinach Artichoke Party Dip
- Cheesy, creamy and super savory, my warm Spinach Artichoke Dip is an entertaining classic, and this Crockpot version both frees up the oven for other things, but also acts as the serving vessel, keeping the dip warm throughout your gathering. No cooling, congealing dip here!
- Because we’re using three different types of shredded cheese (well, actually four if you count the cream cheese too!) it has a really complex cheesy flavor without any extra effort (you’re still shredding the same amount of cheese, after all!)
- The combination of sour cream and mayonnaise is also an absolute winner here adding a lovely tangy richness, while still keeping it nice and scoopable.
What I Learned Testing This Recipe
- I’ve discovered that squeezing the spinach and artichokes bone dry is the secret to a thick, rich dip instead of a watery one. Softening the cream cheese first keeps it from clumping. If the dip thickens as it sits, stir in a splash of milk to loosen it.
- Whatever you do, don’t skip sautéing the shallot and garlic. The Crockpot doesn’t brown anything, so cooking them in butter first gives the dip a deeper, sweeter base and takes away any raw garlic bite that will otherwise linger in the finished dip.
- For easy dipping, I’ve learned to chop the artichokes smaller than you might think. Big pieces make the dip hard to scoop and can break chips. Smaller pieces (maximum 1/2 inch, but a little smaller is best) mean every bite has a little artichoke!
- I’ve found this dip also works without a slow cooker. Sauté the shallot and garlic in the butter first, stir in everything except the topping, and spread the mixture into a 9×13-inch (3-quart) greased baking dish. Sprinkle the mozzarella and Parmesan on top and bake at 350°F until hot in the middle and bubbly around the edges. This oven version is easier to make ahead than the Crockpot one (assemble it up to 2 days ahead and bake it just before you want to serve it) but at your party you need to remember not to leave out for more than 2 hours for food safety reasons.
Ingredients
Butter – I’ve used salted and unsalted interchangeably here and it doesn’t matter which you use.
Shallot – Finely minced.
Garlic cloves – Finely minced. As it adds fresh garlic flavor to the rich, creamy dip I’ve found that fresh garlic is essential here vs. dried, but you could use pre-minced garlic in a pinch. I’ve found that 1 teaspoon is about the same amount as one minced glove.
Cream cheese – Softened and cubed. This is essential for getting a smooth, creamy dip!
Sour cream – Regular sour cream will give the best flavor and mouthfeel. Low fat versions will make the dip tangier and may make it watery.
Mayonnaise – Again, regular mayonnaise will yield the best results, but if you want to use a low fat version it probably won’t ruin the overall dip, depending on the brand.
Parmesan cheese – Grating your own cheese is important here, because pre-grated cheese is tossed with anti-caking agents which may make the dip a bit gluey.
Mozzarella cheese – The same shred your own rule applies here, too!
Monterery Jack cheese – Again, please shred your own for best results! Pepper jack cheese will also work in this dip.
Frozen chopped spinach – Thawed and squeezed completely dry. I’ve found this did is essential in avoiding a runny dip! I’ve also found that using frozen spinach saves so much time and effort making this spinach artichoke dip, but if you want to use fresh you’ll need about 1 pound of fresh spinach. Sauté or steam it until wilted, cool it, then squeeze it very dry before chopping it and proceeding with the recipe.
Canned artichoke hearts – Drained, squeezed dry and roughly chopped. I prefer canned ones for this recipe as marinated ones will add oil to the dip which might make it taste greasy.
Fresh lemon juice – This brings brightness and a balancing acidity to the dip which would be lost if you subbed in bottled.
Worcestershire sauce – Please don’t skip this! You can’t taste it in the finished dip but it adds a savory ‘something’ that brings the rest of the creamy, cheesy flavors together.
Hot sauce – Any hot sauce from Tabasco to Franks RedHot will work in this dip to add a little warmth. 1/2 teaspoon is not a lot so I’d not call this dip spicy, but you could always leave it out if you’re particularly sensitive to heat.
Onion powder – This adds another savory layer of flavor in a different way to the fresh shallot we’re using as the base of this dip.
Serving & Storage Suggestions
Serve the dip still in the slow cooker to keep it nice and warm and gooey. Tortilla chips, pita chips, toasted baguette slices, and sliced peppers and bell peppers all work really well for scooping.
Leftovers will keep for up to 4 days in the refrigerator. Re-heat using the microwave in 30-second bursts, stirring between each one to make sure the dip doesn’t separate.
Frequently Asked Questions
Yes! Check the ingredient labels on the cheese and substitute with vegetarian-friendly versions where needed (for example, Parmesan is not naturally suitable for vegetarians) and sub in a vegetarian Worcestershire sauce as the original recipe contains anchovies.
Check the labels on the Worcestershire sauce and the hot sauce, but otherwise yes!
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Slow Cooker Spinach Artichoke Dip
Equipment
- 3-quart Crockpot or similar slow cooker
- Silicone spatula or large wooden spoon
Ingredients
For the Dip
- 2 tablespoons butter
- 1 shallot finely minced
- 5 garlic cloves minced
- 16 ounces cream cheese softened and cubed
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 10 ounces frozen chopped spinach thawed and squeezed completely dry
- 14 ounce can artichoke hearts drained, squeezed dry, and roughly chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Top
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
For Serving
- Toasted baguette slices
- Tortilla chips
- Pita chips
- Sliced cucumbers and bell peppers
Instructions
- Melt the butter in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until soft, then add the garlic and cook for 30 seconds, just until fragrant. Sautéing these first is what gives the dip that deep, sweet, roasted flavor instead of a raw garlic bite.
- Add the cubed cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, and Monterey Jack to the Crockpot. Stir in the shallot and garlic, lemon juice, Worcestershire, hot sauce, onion powder, salt, and pepper. Fold in the spinach and artichokes until everything is evenly combined.
- Cover and cook on low for 2 to 2½ hours, stirring once about halfway through, until the cheeses are fully melted and the dip is hot and bubbly. Give it a really good stir at the end so it’s silky and smooth. Taste and add a pinch more salt or a squeeze of lemon if you want it brighter.
- For a golden, bubbly top, sprinkle the extra mozzarella and Parmesan over the dip, then cover and cook on high for 10 to 15 minutes until melted. Or slide the Crockpot insert under the broiler for 2 minutes if it's oven-safe.
- Switch the Crockpot to warm and serve right from it with toasted baguette slices, chips, and fresh veggies for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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