Slow cooker spinach artichoke dip is the perfect appetizer to feed a crowd. It only takes 5 minutes to prep, uses fresh spinach and has no mayo in it!
This warm spinach dip with artichoke hearts is a delicious appetizer, perfect for any occasion! A great plus is that making it in crock pot means that you can keep it on WARM setting so that everyone can enjoy it warm until it’s gone.
How to make spinach artichoke dip in slow cooker
Throw all the ingredients in your crock pot and give everything a good mix. You want the seasoning to be distributed evenly.
Then all you have to do is set it on HIGH and cook until ready. It’s that easy!
Tips for making warm spinach artichoke dip in slow cooker:
- If you and your guests like a bit of heat in your food, you can add some dry red chili flakes to the dip. I recommend adding less rather than more when making this for the first time.
- Mozzarella can be substituted with Gouda or Edam, if you prefer one of those cheeses.
- Make sure to use fresh spinach, not frozen one. It does make a difference!
- I used artichokes in oil, but you can use in brine or water. It does not really matter as you will be draining the liquid.
- To make this slow cooker spinach artichoke dip I used Greek yogurt, but you can substitute it with natural yogurt (unsweetened) or sour cream.
- You can adjust the quantities of the ingredients to your liking.
I have a small crock pot. Will double batch fit in it?
This warm artichoke dip with spinach was made in a 4-quart (4-liter) slow cooker. If you have the same size and want to double it, you can go ahead. You might even be able to triple it (the cooking time will be longer though).
This should also fit in a 1.5-quart (1.5-liter) slow cooker without a problem.
In general, when making fresh spinach artichoke dip, the only limitation is the spinach as it takes a lot of space when fresh. However, I am not using a lot of it for this spinach dip as I find the amount stated in my recipe perfect.
Now that being said, you can increase (or change) slightly the quantities. Just note that if you only increase spinach and artichoke quantities, your spinach artichoke dip will turn out quite thick.
Can you freeze spinach artichoke dip?
No, I don’t recommend it. Its texture will change once thawed and so will its quality. The preparation literally only takes minutes so it’s worth making it from scratch to achieve the best flavor.
What is spinach artichoke dip made of?
My recipe includes cream cheese, fresh spinach, artichoke hearts, Greek yogurt, Parmesan, mozzarella, garlic powder, salt and pepper and oregano.
There is no mayonnaise used in this hot spinach artichoke dip and the spinach is fresh, not frozen.
What goes well with spinach dip?
So, are you thinking of making this spinach and artichoke dip in crock pot but don’t know what to serve it with? Here are a few options:
- Fresh French baguette (What about buying some more bread and serve it also with Bread Dipping Oil?)
- Mini toasts check name
- Celery sticks
You can serve this dip with other tasty appetizers or bite size finger foods. My latest favorites are Olive Stuffed Cheese Ball Bites. These can be made ahead and look great on a party table!
If you haven’t tried Loaded Chocolate & Apricot Goat Cheese Log, I highly recommend giving it a go. It’s sweet, salty and just perfect for entertaining at home. Plus, it is easy and quick to make.
If you are looking for more crock pot appetizers, you might like Slow Cooker Sweet & Spicy Meatballs.
Those who are looking for gourmet appetizers, will like Bacon Wrapped Dates. This Spanish tapas is very popular in Spain during Christmas so why not add it to your Christmas menu list?
Sometimes we need quick bites that only need a few simple ingredients, especially when unexpected guests pop in. Cranberry Olive Cheese Skewers are definitely one of those quick appetizers that save your day. And, they look so cute.
- 8 ounces Cream Cheese
- 1.5 cups chopped Fresh Spinach, see note 1
- 7 ounces Artichoke Hearts, drained and chopped
- ½ cup Unsweetened Greek Yogurt, see note 2
- ½ cup Grated Parmesan Cheese
- ½ cup Shredded Mozzarella Cheese
- 1 teaspoon Garlic Powder
- Black Pepper, a generous pinch
- Salt, a pinch
- 1 teaspoon Dried Oregano
- Put all the ingredients in your slow cooker and give everything a good mix so that all the seasonings are distributed as evenly as possible. Cover with lid and cook on HIGH for 1-1.5 hours or on LOW for 2-3 hours.
- Serve warm! Best served right away or when kept on WARM in your slow cooker.
- You can use less spinach or slightly increase it to 2 cups (which is about 2 ounces of fresh spinach). Adding more than that would make this dip very thick so you might need to add extra yogurt.
- Greek yogurt can be substituted with natural yogurt or sour cream.
- The number of servings can vary. This will depend on many factors: whether you will be serving other appetizers/snacks at your party, how long your party will last but most importantly while I can enjoy only a teaspoon of this dip on my cracker you might enjoy a full tablespoon. For this reason, take the serving number as a guide only. I counted with a 1/3 cup of dip per person.
- I cook this on HIGH for 1 hour (if 1 hour does not seem to be enough add an extra 30 minutes. It should not need more than this.) You can cook it on LOW for 2-3 hours (check if the dip is warm and the cheeses are melted).
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Amount Per Serving: Calories: 222 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 51mg Sodium: 373mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 10g