Luscious Spinach Artichoke Crockpot Dip

Whenever I’m throwing a get-together and want something super easy that everyone grabs, this crockpot spinach artichoke dip is my trusty favorite. With just frozen spinach and a can of artichokes, you get cheesy, bubbly goodness folks finish before I even set out all the bread. The slow cooker lets you chill and keeps things perfectly gooey from start to finish.

When I first pulled this together, my friends were shocked it wasn’t one of those complicated, oven-only dips. I didn’t miss any fun stuck in the kitchen either.

Tasty Ingredients

• Fine sea salt: gives a boost to everything a sprinkle is perfect for crostini and mixed in the dip
• Olive oil (for crostini): helps get those golden crunchy edges use extra virgin for deep flavor
• French baguette (for crostini): slice it up a bit stale bread makes even crispier crostini
• Fresh mozzarella (optional on top): drop chunks on top for puddles of gooey cheese use soft mozzarella if you can
• Mozzarella cheese: that stretchy cheese pull comes from freshly shredding your own it melts beautifully
• Parmesan cheese: real Parmigiano Reggiano gives salty depth and big flavor
• Mayonnaise: brings creaminess look for versions with olive oil or real egg for the best taste
• Sour cream: makes it pleasantly tangy and keeps things scoopable full-fat’s the way to go
• Cream cheese: the ultimate creamy layer brick style works best just let it soften first
• Fresh garlic: fresh flavor is key mince or smash it up for even flavor everywhere
• Diced onion: for sweet, savory background use fresh yellow or white
• Artichoke hearts: canned and plain ones keep the balance just right give a nice bite
• Frozen spinach: loads of greens and nutrients use bagged chopped and squeeze out all the extra water
• Fresh ground black pepper: use right from the grinder for some gentle sharpness

Simple Step-by-Step Directions

Serve:

Keep it on low to stay gooey and warm scatter those crostini and dive in for the perfect cheesy bite

Finish with Fresh Mozzarella:

Tear up your soft mozzarella and drop it on top cover again and heat about twenty or thirty minutes so it melts into oozy deliciousness

Make Crostini:

Toss baguette slices onto a tray add olive oil and seasonings bake ten to fifteen minutes at medium-high until crisp and pretty let cool off

Slow Cook:

Cover with the lid and set to medium heat cook for about ninety minutes to two hours stirring every half hour so nothing sticks

Add Dairy and Cheeses:

Put in all the softened cream cheese, sour cream, mayo, shredded mozzarella, and Parmesan blend until you can’t spot any big bits

Prep the Mix:

Spinach (well drained), artichokes, onions and garlic go in first and get stirred so everything gets to know each other

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Tearing the fresh cheese for the top is honestly my favorite part my kids get competitive about stretchy bites and it’s always the first thing gone

Storing Leftovers

Pop leftovers into your fridge covered for up to three days microwave low or put right back in your slow cooker—just mix it halfway through so it heats evenly
Crostini will stay snappy kept in a zipped bag at room temp
Skip freezing—once it thaws the texture just won’t be the same

Swaps and Changes

No sour cream? Greek yogurt gives you a nice tang and lighter feel
If you’ve only got fresh spinach, cook it to wilt then really squeeze the water out
Want a new cheese kick? Monterey Jack or provolone work great for the mozzarella
If you’re missing the fresh mozzarella on top, no worries—it’s only a finishing touch

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Fun Ways to Serve

Scoop some right into a hollowed loaf for a big show-off dip
Set out veggie sticks, crunchy chips, or crackers with the cheesy dip
Want a little heat? Finish with some chili flakes or more Parmesan on top

Background and Story

You started seeing this dip everywhere in America at parties since the late 1900s, right next to crowd-pleasing casseroles and comfort foods
The slow cooker twist means folks can still hang out and snack without all the hassle

Recipe FAQs

→ How do I keep the spinach artichoke dip from burning in the crockpot?

Set your crockpot to low or medium and give the dip a quick stir now and then. That way, nothing sticks or gets too brown at the bottom or sides.

→ Can I prepare this dish ahead of time?

For sure! Put it all together the day before and keep it chilled. When you're ready, pop it in the crockpot or heat with the microwave and you're set.

→ Is it possible to use fresh spinach instead of frozen?

You can! Just steam or sauté fresh spinach first, squeeze out all the water, and chop it up small before mixing in. Less liquid gives the best texture.

→ What bread works best for serving?

Crispy crostini from toasted baguette work nicely. But pita chips, crackers, or some crunchy veggies are also awesome for dipping.

→ How should leftovers be stored?

Spoon any dip left into a sealed container and pop it in the fridge for up to three days. Warm it gently when you want more.

→ Can this dish be frozen for later?

Freezing isn’t the greatest idea because it’ll turn weird in texture after it thaws. The creamy and cheesy parts separate.