Creamy Slow Cooker Spinach Artichoke Dip Recipe

Crockpot spinach artichoke dip is a flavorful, low-carb, and keto-friendly dip that’s perfect for game day, potlucks, or holiday gatherings. This easy slow-cooker recipe keeps warm for hours, so guests can graze all day. Below you’ll also find Instant Pot instructions for a faster version.

Ingredients For Spinach Artichoke Dip

• Fresh spinach (10–12 ounces, chopped)
• Cooked artichoke hearts (15 ounces, drained & chopped)
• Mozzarella cheese (about 2 cups)
• Parmesan cheese (1/3 cup)
• Cream cheese (8 ounces, softened)
• Greek yogurt (1 cup)
• Garlic (2 cloves, minced)
• Seasonings (1 tsp salt, 1/2 tsp pepper)

How To Make Spinach Artichoke Dip In The Crockpot

Slow Cooker

1. Spray the slow cooker insert generously with cooking spray.
2. Add all ingredients to the slow cooker and stir until well combined.
3. Cook on HIGH for 2–3 hours or on LOW for 4–6 hours, until heated through and cheeses are melted. Stir occasionally if possible.

Instant Pot

1. Spray the Instant Pot insert with cooking spray.
2. Add all ingredients except the Parmesan and mozzarella. Be sure to add 1/2 cup water to prevent scorching. Stir to combine.
3. Close the lid, seal the valve, set to high pressure and cook for 5 minutes. When finished, quick release the pressure.
4. Switch the Instant Pot to WARM, then add the Parmesan and mozzarella. Stir constantly until the cheeses melt and the dip is smooth.

FAQs & Tips

Can you use frozen spinach?

Yes, you can use frozen spinach, but fresh spinach delivers a brighter texture and flavor. If using frozen, thaw and squeeze out excess water before adding to the recipe to avoid a watery dip.

Can you make this healthier?

To reduce fat and calories, substitute low-fat cream cheese, reduced-fat mozzarella, and nonfat or low-fat Greek yogurt. You can also increase the spinach ratio for more volume and nutrients.

How do you serve this?

Serve warm with raw vegetables such as carrot sticks and celery, or offer crackers, pita chips, or tortilla chips for dipping. The slow cooker keeps the dip at a perfect serving temperature for gatherings.

How do you store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in a microwave, stirring frequently. If reheating in the slow cooker, use the LOW or WARM setting and stir occasionally.

What size slow cooker did you use?

This recipe was made in a 3.5-quart slow cooker. To feed a larger crowd, double the ingredients and use a larger slow cooker.

Related Dip Recipes

• Enchilada Dip

• Buffalo Chicken Dip

• Beef Queso

• Bacon Cheeseburger Dip

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