Slow Cooker Spinach Artichoke Dip Recipe

This Slow Cooker Spinach Artichoke Dip is a creamy, cheesy, and incredibly easy recipe, which is the ultimate “fix it and forget it” appetizer for any party. Featuring a rich blend of three cheeses, tender artichoke hearts, and savory spinach, it all comes together with minimal effort in the slow cooker. It’s a foolproof, crowd-pleasing classic, ready to serve after a couple of hours of hands-off cooking.

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Slow Cooker Spinach Artichoke Dip Ingredients

• 3 Tbsp. salted butter
• 4 garlic cloves, chopped
• 1 (10-ounce) bag fresh baby spinach
• 2 (14-ounce) cans quartered artichoke hearts, rinsed and drained
• 1 (8-ounce) package cream cheese, at room temperature
• 1 cup sour cream or full-fat Greek yogurt
• 3/4 cup grated pepper jack cheese (about 3 ounces)
• 1/2 cup crumbled feta (about 2 ounces)
• 1/2 cup grated parmesan cheese (about 2 ounces)
• 1/3 cup milk
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• For Serving: Warm pita wedges, tortilla chips, crackers, or fresh vegetables

How To Make Slow Cooker Spinach Artichoke Dip

1. Sauté the Aromatics: In a medium skillet, melt the butter over medium heat. Add the chopped garlic and cook for about 1 minute, until fragrant.
2. Cook the Spinach and Artichokes: Increase the heat to medium-high and add the spinach to the skillet. Cook, stirring, for about 1 minute, until the spinach wilts. Transfer the spinach to a small strainer set over the skillet and press down firmly to squeeze the excess juice back into the pan. Set the spinach aside.
3. Brown the Artichokes: Add the drained artichoke hearts to the liquid in the skillet. Cook over medium-high heat for 7 to 8 minutes, until the liquid has cooked off and the artichokes are starting to get some nice golden-brown color. Remove from the heat, let them cool slightly, then coarsely chop them.
4. Combine in Slow Cooker: In a 6-quart slow cooker, stir together the cooked spinach, the chopped artichokes, the room-temperature cream cheese, sour cream, pepper jack, feta, parmesan, milk, salt, black pepper, and cayenne pepper.
5. Slow Cook: Cover the slow cooker and cook on LOW for about 2 hours, stirring occasionally, until the dip is warmed through, the cheeses are completely melted, and the mixture is thick and creamy.
6. Serve: Give the dip a final good stir. You can serve it directly from the slow cooker set on the “WARM” setting, or transfer it to a serving bowl. Serve hot with warm pita wedges, tortilla chips, or crackers.

Recipe Tips

• How to get the most flavor? The most important secret is to not skip the initial stovetop steps. Sautéing the garlic, wilting the spinach, and especially browning the artichoke hearts in the same pan builds a deep, savory flavor foundation that you can’t get from just dumping the raw ingredients into the pot.
• How to get a non-watery dip? Squeezing the excess liquid from the cooked spinach is a crucial step that prevents the final dip from being too watery. Cooking off all the liquid from the artichokes also helps to concentrate their flavor and improve the texture.
• Can I make this ahead of time? Absolutely! This dip is a perfect make-ahead party food. You can prepare it completely and keep it on the “WARM” setting in your slow cooker for up to two hours. You can also cool it and store it in the fridge, then reheat it on the stove or back in the slow cooker.
• How to get a perfectly creamy dip? Using cream cheese that is fully softened to room temperature is the key to a smooth, lump-free dip that mixes easily with the other ingredients.

What To Serve With Spinach Artichoke Dip

This is a classic and beloved party dip that is a crowd-pleaser for any occasion. It is fantastic served with a variety of dippers:

• Warm pita wedges or toasted baguette slices.
• Sturdy tortilla chips, corn chips, or your favorite crackers.
• A platter of fresh vegetables like carrot sticks, celery sticks, and bell pepper strips.

How To Store Spinach Artichoke Dip

• Refrigerate: Let the dip cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 4 days.
• Reheat: Reheat the dip gently in a saucepan over low heat, stirring frequently. You may need to add a splash of milk to loosen it up. You can also reheat it in the microwave in short bursts, stirring in between.

Spinach Artichoke Dip Nutrition Facts

• Serving: 1/4 cup
• Calories: 250 kcal
• Carbohydrates: 12g
• Protein: 10g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 750mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Spinach Basil Pesto Risotto Recipe
• Spicy Spinach-Stuffed Mushrooms Recipe
• Spinach-Feta Buns Recipe