The moment you lift the lid and fragrant steam billows out, you catch the rich buttery smell of melted cheese mingling with nutty toasted notes of Parmesan. During my first test I discovered that squeezing every drop of water from the spinach prevents a runny dip, and stirring exactly halfway through gives a glossy surface that looks irresistible. This Crockpot Spinach Artichoke Dip locks in creamy swirls of cheese and tender artichoke bites without standing over the stove—an essential discovery after multiple trials.

Why You’ll Love Crockpot Spinach Artichoke Dip

Hands-off cooking lets you prep other dishes while cheese melts into silky smooth bliss
Even beginners can get tender spinach and artichokes with no stove-top babysitting
The gentle bubbling scent of garlic and onion powder fills the kitchen
A twist on a 1970s Californian classic that’s become a party staple

A Little Background

On a chilly Sunday afternoon I tested this dip three times in a row. During my second trial I learned that artichokes chopped just a bit smaller blend into each scoop more evenly, and by the third round the timing and seasoning felt just right for cozy gatherings.

Key Ingredients for Crockpot Spinach Artichoke Dip

8 ounces cream cheese: the silky base that melts into every crevice
½ cup sour cream: adds tang and keeps the texture silky-smooth
½ cup mayonnaise: boosts richness and mouthfeel (swap for Greek yogurt in a pinch)
1 (10-ounce) package frozen chopped spinach: thawed, squeezed dry to prevent excess moisture
1 (14-ounce) can artichoke hearts: drained and chopped for tender, slight-bite surprises
1 cup shredded mozzarella cheese: divided for melty stretch (use whole-milk for extra creaminess)

How to Make Crockpot Spinach Artichoke Dip

Spray the inside of the crockpot with nonstick spray. Add 8 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, thawed and squeezed 10-ounce frozen chopped spinach, drained and chopped 14-ounce artichoke hearts, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella, and salt & pepper to taste. Stir until combined.
Cover and cook on low for 2 hours, stirring gently halfway (around the 1-hour mark) to coax all ingredients into a silky blend. You’ll see soft bubbling around the edges and hear a gentle sizzling.
Remove the lid, stir to integrate any settled bits, then sprinkle the remaining ½ cup shredded mozzarella on top. Cover and cook for an additional 10–15 minutes until the cheese melts into a glossy, stretchy layer.
Uncover, give one final stir to create tender ripples of cheese, and serve hot straight from the crockpot.

Pro Tips & Troubleshooting

Drain and press the spinach firmly—extra water makes the dip thin and separates the cheese.
If the dip seems grainy, give it an extra stir and cook 5 more minutes—small curds will fully melt.
Mix in a pinch of red pepper flakes or swap mozzarella for pepper jack for a spicy seasonal twist.
To halve the batch, reduce cooking time by about 20 minutes; to double, use a 6-quart slow cooker and add 30 minutes on low.

Storage & Make-Ahead Guide

Refrigerate leftovers in an airtight container within 2 hours of cooking. In my tests storing this dip, it stayed silky for up to 4 days in the fridge. Freeze for up to 2 months; thaw overnight in the fridge and reheat at 325°F until warmed through to 165°F internal temperature. Always discard if left out longer than 2 hours to ensure safety.

Serving Suggestions

Serve with sturdy dippers like toasted baguette slices, kettle chips, or vegetable sticks. I love scooping it into warm mini peppers for a colorful, bite-sized appetizer at holiday parties.

Frequently Asked Questions

How do you make spinach artichoke dip in a crockpot? Combine softened cream cheese, sour cream, mayonnaise, thawed spinach, chopped artichoke hearts, seasonings and cheeses in the slow cooker. Cook on low for 2 hours, stir halfway, top with extra mozzarella, then cook 10–15 more minutes.
Can I use fresh spinach instead of frozen? Yes—use about 8 ounces fresh spinach, wilt it in a pan first, cool, squeeze dry and add in place of frozen to avoid extra moisture.
How long can I keep leftover dip? Store in an airtight container in the refrigerator for up to 4 days. Always reheat to 165°F before serving.
What’s the best way to reheat crockpot dip? Reheat in the microwave in 30-second bursts, stirring between each, or in the oven at 325°F until warm throughout.
Can I add other cheeses? Absolutely—mix in a handful of Gruyère or pepper jack for a nutty or spicy flavor twist.
Is it safe to freeze this dip? Yes, in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Final Thoughts

After countless tweaks, this Crockpot Spinach Artichoke Dip has become my weekend staple for casual get-togethers. I love it best with crisp pita triangles and a chilled glass of white wine. Give it a try and share your favorite way to enjoy it—I can’t wait to hear how yours turns out!

More Recipes You’ll Love

Quick Cheddar Ranch Crack Dip – a crunchy, savory counterpart to your creamy spinach artichoke
Pepper Jelly Cheese Dip – sweet-heat balance that plays off the rich, cheesy base
Buffalo Chicken Dip – a spicy, crowd-pleasing twist for your next game-day spread
Spicy Italian Sausage Dip – hearty, meaty flavors that pair well with cheesy dippers