Crockpot Spinach & Artichoke Dip
This Crockpot Spinach & Artichoke Dip is rich, cheesy, and unbelievably creamy, the kind of party dip people hover around until the crockpot is scraped clean. Everything melts together low and slow, and the result is a warm, velvety dip packed with spinach, tender artichokes, and layers of bold flavor. It’s the easiest set-it-and-forget-it appetizer for game days, gatherings, or holiday spreads.
Before You Get Started
A few quick notes that make all the difference:
- Drain your spinach well. Excess water will thin the dip, so really squeeze it dry.
- Use softened cream cheese. This helps everything melt smoothly.
- Taste before serving. Adjust seasoning after all the cheese melts, the flavor deepens as it cooks.
What You’ll Need
- Cream cheese
- Artichoke hearts
- Frozen chopped spinach
- Sour cream
- Mayonnaise
- Shredded mozzarella
- Italian blend shredded cheese
- Garlic
- Onion or Easy Onion
- Creole Trinity & Herb seasoning
- Salt and pepper
How to Make Spinach & Artichoke Dip
1
Prep the Spinach
Thaw spinach completely and squeeze out as much liquid as possible. This keeps your dip thick and creamy.
2
Load the Crockpot
Add cream cheese, sour cream, mayonnaise, garlic, onion, Creole Trinity & Herb seasoning, salt, and pepper to the crockpot.
3
Cook & Melt
Cover and cook on LOW for 1½–2 hours, stirring occasionally, until smooth and melted.
4
Add Spinach & Artichokes
Stir in chopped artichokes, spinach, mozzarella, and Italian shredded cheese.
5
Finish Cooking
Cook on LOW for 30–45 more minutes, stirring once or twice, until creamy and fully combined.
6
Serve Warm
Taste, adjust seasoning if needed, and serve right from the crockpot.
Crockpot Spinach & Artichoke Dip
Ingredients
- 2 blocks 8 oz each cream cheese, softened
- 2 14-oz cans artichoke hearts, drained and chopped
- 2 10-oz boxes frozen chopped spinach, thawed and squeezed very dry
- 1 8-oz container sour cream
- 1 cup mayonnaise
- 1 bag shredded mozzarella cheese about 2 cups
- 1 bag creamy melt Italian shredded cheese about 2 cups
- 2 tablespoons minced garlic
- 2 tablespoons minced onion or Easy Onion
- 2 tablespoons Creole Trinity & Herb seasoning
- Salt and black pepper to taste
Instructions
Prep the spinach
- Thaw the frozen spinach completely and squeeze out all excess liquid. This is key for a thick, creamy dip.
Add to the crockpot
- Add cream cheese, sour cream, mayonnaise, garlic, onion, Creole Trinity & Herb seasoning, salt, and pepper to the crockpot.
Cook & melt
- Cover and cook on LOW for 1½–2 hours, stirring occasionally, until the cream cheese is fully melted and smooth.
Stir in the good stuff
- Fold in the chopped artichokes, spinach, mozzarella, and creamy melt Italian cheese.
Finish cooking
- Cover and continue cooking on LOW for 30–45 minutes, stirring once or twice, until hot, creamy, and fully combined.
Serve
- Taste and adjust seasoning if needed. Serve warm straight from the crockpot.
