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Crockpot Spinach Artichoke Dip

A creamy, cheesy dip made with spinach and artichokes that's perfect for gatherings and easy to prepare in a crockpot.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Comfort Food, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups parmesan cheese, freshly grated for that perfect nutty flavor
  • 10 oz spinach, thawed and squeezed dry I love using frozen for simplicity
  • 14 oz artichoke hearts, drained and chopped canned or jarred works just as well
  • 3 tsp garlic, minced fresh will give you the best flavor
  • 2/3 cup sour cream adds creaminess
  • 10 oz cream cheese, softened bring it to room temperature for easier mixing
  • 1/3 cup mayonnaise for that extra richness
  • 1/4 tsp red pepper flakes adjust for desired spice level

Method
 

Preparation
  1. In a large bowl, mix the thawed spinach, chopped artichoke hearts, and freshly grated parmesan cheese until they’re well incorporated. Set aside.
  2. In another bowl, soften the cream cheese (around 30 seconds in the microwave works well), then blend it with sour cream, mayonnaise, minced garlic, and red pepper flakes until it’s smooth and creamy.
  3. Gently fold the creamy mixture into the spinach, artichoke, and cheese blend until everything is combined beautifully.
  4. Pour the entire mixture into the crockpot, making sure to scrape every last drop from the bowl to maximize the flavor!
  5. Cover and cook on HIGH for 1-2 hours or on LOW for 3-4 hours until everything is heated through and deliciously creamy, stirring occasionally to ensure uniform melting and flavor distribution.

Notes

This dip stays fresh in the refrigerator for about 3 days. Store it in an airtight container for optimal taste. You can prepare the mixture a day before and just transfer it to the crockpot when you’re ready to cook. If leftovers remain, gently reheat in the crockpot on low, stirring occasionally.