This slow cooker cheesy spinach and artichoke dip is artichoke hearts and spinach nestled in a creamy, cheesy sauce and thanks to the crockpot, effortless.
This crockpot cheesy spinach and artichoke dip is not only delicious but easy!
When I make this dip for my family, will power goes out the window.
It’s so good, everyone wants it for themselves.
My kiddos claim that could eat the entire pot themselves–I’m not open to testing this because I KNOW I could.
It’s the perfect dip to serve with baguette slices, crackers, or tortilla chips for a delicious appetizer or snack.
I am a believer in using the best ingredients you can.
This recipe becomes creamier with higher fat cheese.
However, you can make this “lower-fat” by replacing Greek Yogurt for the sour cream, reduced-fat cream cheese, etc.
In a pinch one day I didn’t have shredded Asiago, so I used the cheap Parmesan from the can and it still tasted delicious.
Did I mention it’s easy?
It is SO easy!
You put it all in the slow cooker and cook until the cheeses are melted.
Give it a stir.
Then it’s time to FEAST!
I love that this dip is hands-free allowing me to start it while I prep for my guests and it does its thing.
It pairs so great with so many things:
It tastes incredible as it is, but it can be customized to your own taste.
Here are some suggestions:
Add in cooked chicken, beef, shrimp or crab meat
2 teaspoons of ground brown mustard, like Dijon
Hot sauce or red pepper flakes, to give it some kick
Pepper Jack cheese
chopped tomatoes (pictured)
Slow Cooker Cheesy Spinach and Artichoke Dip
Prep Time: 5 minutes
Cook Time: 30-60 minutes
Total time: 35-65 minutes
1 jar (6 ounces) artichoke hearts, quartered
1 package (10 ounces) frozen chopped spinach, thawed and dry
8 ounces fresh mozzarella cheese, cubed
1 cup Asiago Cheese
6 ounces cream cheese, softened and cubed
1 cup crumbled feta cheese
1/2 cup shredded provolone cheese
1/4 cup chopped red onion
2 Tablespoons mayonnaise
1 garlic clove, minced
Fresh Basil, cut
Drain artichokes, reserving 3 tablespoons liquid.
Roughly chop the artichokes.
Spray slow cooker with non-stick cooking spray and add spinach, cheeses, basil, onion, mayonnaise, garlic, and artichoke hearts.
Add the reserved artichoke liquid.
Cook on high for 2 hours.
Stir occasionally, while cooking, covered.
Opt for the Block when It Comes to Cheese:
I get it.
We reach for the pre-shredded cheese package over the block of cheese because it’s easy.
It’s already grated.
I get that too.
However, there is a difference between the two.
It’s the stuff that keeps each shred of cheese separate from its neighbor in that bag.
It’s the stuff that keeps the cheese from melting into an ooey-gooey state.
For the best flavor, take the time to shred your cheese and trust me when I tell you block cheese is better.
- 1 jar (6 ounces) artichoke hearts, quartered
- 1 package (10 ounces) frozen chopped spinach, thawed and dry
- 8 ounces fresh mozzarella cheese, cubed
- 1 cup Asiago Cheese
- 6 ounces cream cheese, softened and cubed
- 1 cup crumbled feta cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup chopped red onion
- 2 Tablespoons mayonnaise
- 1 garlic clove, minced
- Fresh Basil, cut
- Drain artichokes, reserving 3 tablespoons liquid.
- Roughly chop the artichokes.
- Spray slow cooker with non-stick cooking spray and add spinach, cheeses, basil, onion, mayonnaise, garlic, and artichoke hearts.
- Add the reserved artichoke liquid.
- Cook on high for 2 hours.
- Stir occasionally, while cooking, covered.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 659mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 17g
The Nutritional Information may not be accurate.