Whenever we get asked to bring an appetizer to a potluck or holiday party, we always offer to bring either our Slow Cooker Spinach Artichoke Dip or our Buffalo Chicken Dip recipe.
Both appetizers are a huge hit and we never have any leftovers to bring home.
But the best part about making this dip is that it is made right in the slow cooker. Just throw in the ingredients, stir and wait for the magic to happen!
How to Make Slow Cooker Spinach Artichoke Dip
In order to make this Spinach Artichoke Dip there are a few steps that need to happen before you throw the ingredients in the slow cooker.
First of all, you must thaw the frozen spinach. Once thawed, squeeze out most of the liquid before adding the spinach to the slow cooker.
Then you must drain and chop the artichoke hearts into smaller pieces.
And although not absolutely necessary, it is best to bring the bars of cream cheese to room temperature. This helps the mixture melt faster and in turn, your spinach artichoke dip is ready to eat much quicker.
However, I have placed the cream cheese right into the slow cooker straight from the refrigerator before. Although it did take a little longer for it to melt down, it still turned out delicious!
After your spinach has been thawed and drained and your artichokes are drained and chopped, place all the ingredients in the slow cooker.
Heat on high, stirring occasionally. Depending on the brand and size of your slow cooker, it will take anywhere from 1 1/2 – 2 1/2 hours before you are ready to enjoy.
Our 6 quart Crock Pot Programmable Slow Cooker takes just about 2 hours for the dip to turn out perfect.
However, I have also halved this recipe and placed it in my smaller, 3 quart Instant Pot Multi-Cooker (on the slow cooker function) and it took only 75 minutes to melt down and blend together.
Add Milk To Thin If Desired
If the mixture is too thick stir in a little milk to help thin it out. In my experience the steam from the slow cooker itself is enough to thin the spinach artichoke dip to the perfect consistency.
Serve with sliced baguettes, crackers, or tortilla chips.
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- 18 oz frozen spinach, thawed and drained
- 2 14 oz cans quartered artichoke hearts, drained and diced
- 16 oz cream cheese, at room temperature
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup milk, more as needed
- Fresh ground black pepper, to taste
- In a 4-6 quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, garlic, milk and pepper.
- Stir to combine.
- Place the lid on the slow cooker and cook on high for 2 hours, stirring occasionally.
- Serve with tortilla chips, crackers, or sliced baguettes.
If the mixture is too thick, add additional milk as needed.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g