Cheesy and creamy, with just a subtle hint of tang, this Spinach and Artichoke Dip recipe is made in the crockpot for a hands-off appetizer. Cooked until warm and bubbly, it’s given a boost of flavor with Mediterranean-inspired ingredients for a crowd-pleasing dip everyone will fall head over heels for.
Table of Contents
- The Best Spinach and Artichoke Dip: Why This Recipe Will Knock Your Socks Off
- What’s In This Spinach and Artichoke Dip Recipe?
- How to Make Hot Crockpot Spinach and Artichoke Dip in Just a Few Steps
- Serving Suggestions
- How to Store and Reheat
- Common Questions About This Spinach and Artichoke Dip Recipe
- More Crowd-Pleasing Dip Recipes
- Crockpot Spinach and Artichoke Dip Recipe Recipe
The Best Spinach and Artichoke Dip: Why This Recipe Will Knock Your Socks Off
You’ve probably had spinach and artichoke dip, but we’re willing to bet you’ve never had it like this before! Our recipe elevates the original version into an appetizer or snack that’s absolutely bursting with a rich, tangy flavor that will leave you coming back for more.
Even better, it’s:
- Made in the crockpot for easy assembly and minimal prep.
- Created with simple ingredients.
- Perfect for feeding a crowd.
- Easy to prepare in advance and lasts for days in the fridge.
What’s In This Spinach and Artichoke Dip Recipe?
This crockpot artichoke and spinach dip features all the classic ingredients you’d expect, plus a few extra goodies to dial up the deliciousness. Here’s the lineup of what you’ll need:
- Spinach – We use fresh baby spinach and chop it finely. If preferred, frozen chopped spinach can be substituted. Just be sure to let it thaw, and squeeze out all the excess liquid.
- Artichokes – Use canned, quartered artichokes that have been drained and chopped.
- Olives – Kalamata olives add a tangy, briny flavor that nicely balances out the richness of the cheese.
- Pimentos – Sold in jars, these peppers provide extra sweetness and a pop of color.
- Cheese – A combination of feta cheese, cream cheese, and mozzarella cheese creates the smooth, creamy consistency and rich flavor we look for in warm spinach and artichoke dip. For the best results, we recommend using full-fat varieties.
- Sour Cream – This is incorporated to help combine the ingredients, creating a smoother, fluffy texture and a decadent base.
- Garlic – Use fresh cloves for the best taste.
- Seasonings – Salt, pepper, and oregano enhance the rest of the ingredients while adding a hint of herbaceousness.
How to Make Hot Crockpot Spinach and Artichoke Dip in Just a Few Steps
Thanks to the crockpot, this is the simplest warm spinach and artichoke dip recipe you’ll ever whip up!
- Combine the Ingredients. In a large bowl, add all the ingredients, stirring until they’re well incorporated.
- Cook. Transfer the mixture to the crockpot, cover, and cook until the cheese is melted.
- Adjust. Stir the mixture, and give it a taste test. Adjust the seasonings as needed.
- Serve. Scoop the dip into a serving dish, garnish with extra cheese, and serve warm.
Large enough for a family!
Serving Suggestions
Savor the goodness of this easy spinach and artichoke dip with your go-to dippers. We like to serve it with irresistible pairings like:
- Warm tortilla chips
- Toasted crostini
- Pita bread
- Crackers
- Veggie sticks
How to Store and Reheat
- Make Ahead: To prepare in advance, combine the ingredients for the dip. Then, keep them covered, and store them in the fridge for up to 48 hours. To cook, allow the mixture to come to room temperature, and follow the instructions listed in the recipe card below.
- To Store: Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to three to four days.
- To Reheat: To warm, transfer your dip back to the crockpot set to warm. Or, heat them in the microwave for a few seconds until your desired temperature is reached.
Common Questions About This Spinach and Artichoke Dip Recipe
No, made with mostly cheese and veggies, this recipe is higher in fat than any other macronutrient like carbs or protein.
If you want to make this dip a little lighter, opt for light cream cheese, light sour cream, and fat-free cheese. You can also replace the sour cream with plain Greek yogurt to reduce the fat content and give this dip a boost of protein. The texture and flavor will change slightly, but your dip will still be drool-worthy.
We do not recommend freezing this recipe as it’s likely to become soggy and watery once thawed.
More Crowd-Pleasing Dip Recipes
Whether you’re throwing a party or simply scouting for snack inspiration, we’ve got your back with these fantastic dips listed below!
Crockpot Spinach and Artichoke Dip Recipe
Ingredients
- 2 10-ounce bags fresh baby spinach, roughly chopped
- 2 13-ounce cans quartered artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives sliced
- 1 4 ounce jar pimentos, drained
- 8 ounces feta cheese crumbles
- 2 teaspoons dried oregano
- 2 8-ounce bricks cream cheese
- 2 cups sour cream or Greek yogurt
- 2 cups Mozzarella cheese shredded + more for garnish
- 6 cloves garlic minced
- 1 teaspoon black pepper
- 1/2 teaspoon fine sea salt
Instructions
- In a bowl, add the chopped spinach, artichoke hearts, Kalamata olives, pimentos, feta cheese, oregano, cream cheese, sour cream, Mozzarella cheese, garlic, black pepper, and salt. Stir briefly to combine.2 10-ounce bags fresh baby spinach, roughly chopped, 2 13-ounce cans quartered artichoke hearts, drained and chopped, 1/2 cup Kalamata olives, 1 4 ounce jar pimentos, drained, 8 ounces feta cheese crumbles, 2 teaspoons dried oregano, 2 8-ounce bricks cream cheese, 2 cups sour cream or Greek yogurt, 2 cups Mozzarella cheese, 6 cloves garlic, 1 teaspoon black pepper, 1/2 teaspoon fine sea salt
- Transfer the mixture to the bowl of a crockpot. Cover, and cook on low for 2-3 hours or on high for 1 hour or until the cheese is completely melted. NOTE: Adjust the cooking time according to your crockpot’s instructions and until the dip has reached the desired consistency.
- Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
- Transfer the dip to a serving dish. Garnish with extra shredded Mozzarella cheese, if desired. Serve warm with tortilla chips, bread slices, or a dipper of choice.
- Store leftovers in an airtight container in the fridge for three to four days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
