Crockpot Spinach Artichoke Dip Recipe
This creamy and flavorful Crockpot Spinach Artichoke Dip is the perfect appetizer for parties, game days, or casual get-togethers. Made with thawed spinach, tender artichoke hearts, and a blend of cream cheese, sour cream, mayonnaise, and cheeses, this dip is slow-cooked to melty perfection. Served warm alongside crispy homemade crostini, it’s sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Ingredients
Dip Ingredients
- 24 ounces frozen spinach, thawed and drained
- 30 ounces artichoke hearts, quartered and drained (not marinated)
- ½ cup white onion, diced (or yellow onion)
- 3 cloves garlic, minced
- 16 ounces cream cheese, softened (use bricks)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup Parmesan cheese, shredded (or Parmigiano Reggiano)
- 2 cups mozzarella cheese, shredded
- 8 ounces fresh mozzarella, optional
Crostini
- 1 French baguette, cut into half-inch slices
- 3 tablespoons olive oil
- 2 teaspoons fine sea salt
- 2 teaspoons fresh ground black pepper
Instructions
- Combine vegetables: Add the thawed and drained spinach, drained artichoke hearts, diced onion, and minced garlic into the crockpot. Stir the ingredients together until they are well combined.
- Add dairy and cheese: Add the softened cream cheese, sour cream, mayonnaise, shredded Parmesan, and shredded mozzarella to the crockpot. Stir thoroughly to evenly combine all ingredients.
- Cook the dip: Place the lid on the crockpot and cook on medium heat for about 1½ to 2 hours. Cook until the dip is warm, the cheese has melted, and the mixture is bubbly. Stir every 30 minutes to prevent burning on the bottom or sides.
- Prepare crostini: Preheat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 10 to 15 minutes until the crostini are golden brown and lightly toasted. Set aside to cool.
- Add fresh mozzarella (optional): Once the dip is hot, tear the fresh mozzarella and evenly distribute it over the surface of the dip. Cover with the lid again and cook for an additional 20 to 30 minutes until the fresh mozzarella has melted.
- Serve: Turn the crockpot heat to warm or low and serve the spinach artichoke dip alongside the crostini. Enjoy warm!
Notes
- Storage Information: This dip can be made a day ahead and stored in the refrigerator. Reheat in the crockpot or microwave before serving.
- Leftovers: Store leftover dip in an airtight container in the fridge for up to 3 days. Store crostini in a sealed bag or container at room temperature for up to 3 days.
- Freezing: Not recommended as the texture of the dip may alter upon thawing.
- Reheating: Reheat gently in the microwave on low heat, stirring every 15 seconds until heated through.
- Crockpot Size: A 2.5 to 4 quart crockpot is ideal for this recipe.
