Creamy Crockpot Spinach and Artichoke Dip Recipe

Hey there! Let me introduce you to a recipe that’s about to become your go-to party favorite. This Crockpot Spinach and Artichoke Dip is warm, creamy, and downright irresistible. It’s one of those dishes that invites conversation and has everyone going back for “just one more bite.” Whether you’ve got a game day gathering, a holiday feast, or just a craving for something decadent, this dip is here to steal the show!

If you’ve ever wished for restaurant-quality spinach and artichoke dip that you can whip up with minimal effort, this is calling your name!

### Why You’ll Love This Recipe

• It’s made entirely in the crockpot—hello, minimal cleanup and hands-off cooking!
• Perfectly creamy and cheesy without being overly heavy.
• Versatile enough to pair with chips, bread, crackers, or even veggies.
• Uses pantry staples and just a handful of fresh ingredients.

### Ingredients Breakdown

• Frozen Spinach: You’ll need a 10-ounce package, thawed and squeezed of all excess liquid. Frozen spinach works perfectly here because it’s easy and already chopped.
• Artichoke Hearts: One 14-ounce can, drained and roughly chopped. I prefer the canned variety for simplicity, but you can use frozen if that’s what you have.
• Cream Cheese: Two 8-ounce blocks, softened for easier mixing. Full-fat is the way to go for ultimate creaminess.
• Sour Cream: Adds tang and balances all the flavors. Greek yogurt works too if you’re looking for a lighter option.
• Mayonnaise: Just a touch for that signature richness.
• Shredded Mozzarella and Parmesan: These cheeses melt beautifully and provide that gooey, cheesy goodness.
• Garlic: Freshly minced for maximum flavor. Feel free to add an extra clove if you’re a garlic lover!
• Seasonings: Salt, pepper, and a pinch of crushed red pepper flakes for a little heat, if you like.

### Step-by-Step Instructions

1. Spray your crockpot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic. Stir until well blended.
3. Fold in the spinach and artichoke hearts until evenly distributed.
4. Transfer the mixture to your crockpot. Smooth the top with a spatula.
5. Cook on low for 2-3 hours, stirring occasionally to ensure the dip heats evenly.
6. Once the dip is hot and bubbly, give it a taste and adjust the seasonings as needed. Serve directly from the crockpot to keep it warm!

### Chef’s Tips and Tricks

• Make sure your spinach is well-drained to prevent the dip from being watery. A clean kitchen towel works great for squeezing out the liquid!
• For an extra kick of flavor, add a pinch of cayenne pepper or swap the mozzarella for pepper jack cheese.
• If you like extra texture, sprinkle crispy bacon bits or toasted breadcrumbs on top just before serving.

### Recipe Variations and Serving Suggestions

• Make it lighter by swapping the sour cream and mayonnaise for Greek yogurt.
• Make it vegan by using plant-based cream cheese, sour cream, and a dairy-free cheese blend.
• Serve with toasted baguette slices, pita chips, tortilla chips, or an assortment of raw veggies like carrots, celery sticks, and bell pepper slices.

### FAQs

• Can I make this dip ahead of time? Absolutely! Assemble everything in the crockpot and store it covered in the refrigerator up to a day in advance. Just increase the cook time slightly when starting with a chilled mixture.
• How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on low in the crockpot until warmed through.
• Can I freeze spinach and artichoke dip? Yes, you can freeze it for up to 2 months, but note the texture may change slightly upon reheating. Thaw in the fridge overnight before reheating.

### Recipe Card

Crockpot Spinach and Artichoke Dip

• Prep Time: 10 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 10 minutes
• Servings: 8-10

### Ingredients

• 10 oz frozen spinach, thawed and drained
• 14 oz can of artichoke hearts, drained and chopped
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: Pinch of crushed red pepper flakes

### Instructions

1. Spray crockpot with non-stick spray or line with a liner.
2. Mix cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic in a large bowl.
3. Fold in spinach and artichoke hearts.
4. Transfer to crockpot and cook on low for 2-3 hours, stirring occasionally.
5. Season to taste and serve warm.

Give this recipe a try the next time you’re hosting or craving something indulgent. I’d love to see how yours turns out—snap a pic and tag #TheKitchensAid on your socials. Here’s to warm and cheesy happiness!