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A chip scooping up spinach and artichoke dip from a bowl.
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5 from 4 votes

Crockpot Spinach and Artichoke Dip Recipe

Make this Mediterranean-inspired hot spinach and artichoke dip recipe in the crockpot for a hands-off appetizer to please any crowd!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: artichoke and spinach dip, crockpot spinach and artichoke dip, hot spinach and artichoke dip, spinach and aritchoke dip, spinach and artichoke dip recipe
Servings: 12 servings
Author: Food Dolls

Equipment

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.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 11g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 92mg | Sodium: 914mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5663IU | Vitamin C: 24mg | Calcium: 322mg | Iron: 2mg