If you’re looking for a classic appetizer that’s super easy to throw together, this Crockpot Spinach Artichoke Dip is just what you need! A rich combination of cream cheese, feta, and parmesan with onion, garlic, artichokes, and spinach make this dip an irresistible entertaining staple! Whether you use your slow cooker or an Instant Pot Dutch Oven, prep is a breeze. And who doesn’t love a good set-it-and-forget-it dish that turns out perfectly every time?
Appetizers that are easy to make and always a crowd-pleaser are a win-win in my book. That’s why I’m always coming back to this Crockpot Spinach Artichoke Dip!
You can make this tasty recipe in either your slow cooker or your Instant Pot Dutch Oven, and the prep is so easy. Just saute the onion and garlic, add the cheese and milk, stir in the veggies and seasoning, then let it all come together.
Hands-on time is about fifteen minutes!
This Hot Spinach Artichoke Dip recipe makes entertaining a breeze. It’s irresistible! Once you give it a try, you’ll see why it’s one of my favorites.
Ingredients for Making Slow Cooker Spinach Artichoke Dip
- Red onion — You’ll want one whole onion, chopped fine.
- Garlic — I always recommend freshly-minced garlic for the best flavor. You can substitute jarred minced garlic if necessary.
- Cream cheese — Two blocks, either allowed to come up to room temperature or softened in the microwave, so it blends easily into the slow cooker Artichoke Dip. Mayonnaise can be substituted for half of the cream cheese if you like.
- Milk — Feel free to use any unsweetened milk you prefer.
- Artichokes — You want 28 ounces of chopped artichoke hearts.
- Spinach — I use frozen chopped spinach. Allow it to thaw, then squeeze dry. You can also saute fresh baby spinach then drain the excess moisture.
- Cheese — A combination of feta and parmesan adds the perfect tangy flavor. Feel free to play with the cheese. Shredded mozzarella cheese is a great option.
- Seasoning — Sea salt and red pepper flakes give this dish its finishing touch.
Tips & Tricks
- Make sure you soften the cream cheese at room temperature or in the microwave. This will make it much easier to blend into the dip.
- You can substitute the feta or parmesan in slow cooker Spinach and Artichoke Dip with mozzarella, romano, or even Havarti.
- Top the spinach dip with sour cream to make this recipe even creamier.
- Lift up leftovers by topping with shredded cheese and heating in a baking dish until golden brown.
- The total cook time can vary by your slow cooker.
What Do You Serve with Artichoke Dip?
- Crackers
- Tortilla Chips
- Baguettes or Baguette Slices
- Celery
- Carrots
Frequently Asked Questions
You bet! Just saute the spinach, then drain the excess moisture before adding to this easy Spinach Artichoke Dip.
Absolutely! In fact, this is a great dish to make ahead of time.
Once you transfer everything to the slow cooker, don’t cook it right away. Instead, cover and place in the refrigerator. When you’re close to serving time, put the pot back in the slow cooker and follow the rest of the recipe like usual.
Yes! That’s the beauty of Crockpot Dip Recipes. Just put the dip back in the slow cooker, set it to low, and let it get nice and hot again. I recommend stirring a few times to ensure it reheats evenly.
You can also heat in a baking dish.
Tools Needed to Make Slow Cooker Artichoke Dip
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- Skillet
- Slow cooker or Instant Pot Dutch Oven
- Serving spoon
Storage
Leftover Artichoke Dip can be stored in an airtight container in the refrigerator. It should be eaten within 5 days.
How to Make Crockpot Spinach Artichoke Dip
Traditional Crockpot
Spray a skillet with cooking spray and heat to medium.
Once hot, add the onion and cook for 8 minutes. Next, add the garlic and cook for one more minute.
Remove from heat and stir in the cream cheese and milk until well combined.
Add the artichokes, spinach, feta, parmesan, salt, and red pepper flakes. Stir to combine.
Transfer to the slow cooker, cover, and cook on low for 3 hours.
Taste and season with salt and pepper if desired.
Stir well, then serve hot.
Instant Pot Dutch Oven
Spray the dutch oven with cooking spray. Set to Manual Mode 2 and set the temperature to 350°F.
Add the onion and cook for 8 minutes.
Stir in the garlic, then hit cancel.
Add the cream cheese and milk, then whisk until smooth.
Add the artichokes, spinach, feta, parmesan, salt, and red pepper flakes. Stir to combine.
Cover and cook on low for 3 hours.
Stir well. Keep on warm to serve.
Taste and adjust the seasonings to your liking.
More Appetizer Recipes You’ll Love!
- These Chicken Quesadillas feature perfectly seasoned chicken and veggies between layers of cheese inside a crispy tortilla for a deliciously-easy dish!
- It doesn’t get any better than Ninja Foodi Grill Chicken Wings in a punchy caramelized sauce!
- The taste and texture of this Roasted Cauliflower Hummus are every bit as irresistible as the original!
- Homemade Pimento Cheese with smoked gouda and jalapeños is packed with the kind of flavor that’s sure to make it a hit at your next get-together.
- If you’re looking for more appetizers, Avocado Hummus is the perfect marriage of everyone’s favorite dips!
- Vegetarian Stuffed Mushrooms are irresistible and perfect for entertaining since all the prep work can be done in advance.
Crockpot Spinach Artichoke Dip
Ingredients
- 1 red onion chopped fine
- 1 tablespoon minced garlic
- 16 ounces cream cheese softened
- 1 cup milk
- 28 ounces chopped artichokes
- 20 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces feta cheese
- 4 ounces grated parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
Instructions
- Spray a skillet with cooking spray and heat to medium.
- Add onion and cook for 8 minutes.
- Add garlic and cook for one more minute.
- Remove from heat and stir in cream cheese and milk until well combined.
- Add artichokes, spinach, feta, parmesan, salt, and red pepper flakes.
- Stir to combine.
- Cover and cook on low for 3 hours.
- Stir well.
- Keep on warm to serve.
Instant Pot Dutch Oven
- Spray the dutch oven with cooking spray. Set to Manual Mode 2 and set the temperature to 350° F.
- Add the onion and cook for 8 minutes.
- Stir in the garlic and hit cancel.
- Add the cream cheese and milk and whisk until smooth.
- Add artichokes, spinach, feta, parmesan, salt, and red pepper flakes.
- Stir to combine.
- Cover and cook on low for 3 hours.
- Stir well.
- Keep on warm to serve.
John Hartil
That looks so tasty and I have been looking for new ideas for my slow cooker!