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Slow Cooker Spinach-Artichoke Dip

This slow cooker spinach-artichoke dip is easy to make and delicious!
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 544.9 kcal

Equipment

  • 1 Slow Cooker
  • 1 Spatula or wooden spoon For mixing and stirring
  • 1 Can Opener For artichoke hearts
  • 1 Cutting Board and Knife For chopping artichoke hearts, if not pre-chopped
  • 1 Measuring Cups For milk and shredded cheeses

Ingredients
  

Main

  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 9 ounce package frozen spinach
  • 1 8 ounce package cream cheese
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ¼ cup milk
  • salt and ground black pepper to taste

Instructions
 

  • Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
  • Cover and cook on High, stirring occasionally to combine, for 2 hours.

Notes

To prevent a watery dip, ensure frozen spinach is thoroughly thawed and squeezed dry before adding. For optimal creaminess, use room-temperature cream cheese, which will blend more easily into the other ingredients. A common pitfall is not stirring, leading to uneven melting; stir occasionally as directed. Enhance flavor by adding a minced garlic clove or a pinch of red pepper flakes for a subtle kick. A small splash of lemon juice or Worcestershire can brighten the profile. For a richer, tangier dip, consider adding a couple of tablespoons of sour cream or Greek yogurt in the last 30 minutes. Serve hot with crusty bread, pita chips, or fresh vegetables, perhaps garnished with fresh parsley.