Go Back
To make this creamy spinach artichoke dip, you need: - 1 (10 oz) package frozen chopped spinach, thawed and drained - 1 (14 oz) can artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup mayonnaise - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon crushed red pepper flakes (optional) - Fresh parsley for garnish These ingredients work together to create a rich and creamy dip. The spinach gives it a nice green color. The artichokes add a unique taste that everyone loves. You can add some extra ingredients for more flavor: - 1 teaspoon lemon juice for a zesty touch - 1/2 teaspoon smoked paprika for a hint of smokiness - 1/2 cup diced jalapeños for a spicy kick Feel free to mix and match these options. They enhance the dip and make it fun to customize. If you don’t have something on hand, here are some good swaps: - Use Greek yogurt instead of sour cream for a tangy taste. - Swap mayonnaise for more cream cheese for a thicker dip. - Try fresh spinach if you prefer it over frozen. Just cook it down first. These substitutions let you tailor the dip to your needs. You can make it lighter or even richer depending on what you use. First, gather all your ingredients. You need frozen spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella cheese, and Parmesan cheese. Also, have garlic, onion powder, salt, black pepper, and red pepper flakes ready. Drain and chop the artichoke hearts. Thaw and drain the spinach well. This step is key for a thick dip. In a large bowl, mix the cream cheese, sour cream, and mayonnaise. Stir until it is smooth. Then, add the spinach, artichokes, and cheeses. Toss in the garlic, onion powder, salt, pepper, and red pepper flakes, if you want some heat. Mix everything until it is nicely blended. This is where the magic starts! Now, transfer your dip mixture into the slow cooker. Spread it evenly across the bottom. Cover the slow cooker and set it to low heat. Cook for about 2 to 3 hours. Stir the dip every now and then. This helps all the flavors mingle. Once it is hot and bubbly, give it a final stir. Taste it to see if you want more seasoning. Serve it warm with your favorite dippers. Enjoy the creamy goodness! To get that dreamy, creamy texture, start with softened cream cheese. If it's too cold, your dip will be lumpy. Mix the cream cheese first with sour cream and mayonnaise until smooth. Then, fold in the spinach and artichokes gently. This keeps everything mixed well. Stir often while cooking to prevent sticking and ensure even heat. This dip shines with crunchy snacks. Serve it with tortilla chips, pita bread, or fresh veggie sticks. You can also pair it with toasted baguette slices for a nice crunch. For a fun twist, use it as a spread on sandwiches or wraps. Just remember to keep it warm for the best taste! Want to make it even tastier? Add a pinch of cayenne for heat or a squeeze of lemon for brightness. You could also mix in some cooked bacon bits for a smoky flavor. Fresh herbs like basil or thyme can bring a new layer of taste. Just make sure not to overpower the spinach and artichokes. {{image_2}} If you want a lighter dip, swap sour cream for Greek yogurt. It adds creaminess and protein. You can also use low-fat cream cheese. This will cut calories without losing taste. Use fresh spinach instead of frozen for a fresher flavor. This will make your dip even healthier. For a spicy kick, add jalapeños or diced green chilies. Mix these in with the other ingredients. You can also increase the crushed red pepper flakes. This will give your dip a nice heat. Serve it with spicy tortilla chips for a fun twist. To make a vegan dip, use cashew cream instead of cream cheese. Blend soaked cashews with water until smooth. Replace sour cream with coconut yogurt and mayonnaise with vegan mayo. Use nutritional yeast for a cheesy flavor. This keeps the dip creamy and delicious without any dairy. To keep your creamy spinach artichoke dip fresh, store it in an airtight container. Let the dip cool down to room temperature before sealing it. This helps prevent moisture build-up. You can keep leftovers in the fridge for up to three days. If you want to enjoy it later, consider freezing it. Freezing the dip is simple. Use a freezer-safe container. Make sure to leave some space at the top, as the dip may expand as it freezes. It can last up to three months in the freezer. When you’re ready to enjoy it, take it out and let it thaw overnight in the fridge. To reheat, you can use the slow cooker, oven, or microwave. If using the slow cooker, heat it on low until warm. This takes about 1 to 2 hours. In the oven, place it in a dish at 350°F for 20-30 minutes. If using a microwave, heat in short bursts, stirring in between to avoid hot spots. Make sure it is hot all the way through before serving. Yes, you can make this dip ahead of time. You can prepare the dip and store it in the fridge. Just mix all the ingredients, then cover the bowl. When you are ready to serve, put it in the slow cooker. Cook it on low for 2 to 3 hours. This way, you save time on the day of your gathering. You can serve this dip with many tasty options. Here are some ideas: - Tortilla chips - Pita bread - Vegetable sticks like carrots or celery - Breadsticks - Crackers These options add crunch and flavor. They also make eating the dip fun and easy. You can tell the dip is done when it is hot and bubbly. Stir it occasionally while it cooks. This helps to heat it evenly. If you see bubbles on the edges, it is ready. You can also taste it to check if the flavors are just right. Once done, give it a good stir and serve. Enjoy! In this post, we covered all you need to make a great dip. We discussed main ingredients, optional flavors, and how to mix them well. I shared tips for a creamy texture and ideas for serving. We also explored different variations, like healthy and vegan options. Lastly, I provided storage tips and answered common questions. Now, you have the tools to enjoy this dip anytime. Dive into making your perfect Spinach Artichoke Dip!

Slow Cooker Creamy Spinach Artichoke Dip

Dive into the delicious world of slow cooker creamy spinach artichoke dip! This easy recipe combines rich cream cheese, tangy artichokes, and savory spinach for a crowd-pleasing appetizer that's perfect for any gathering. With simple ingredients and effortless preparation, this dip cooks to creamy perfection in your slow cooker. Click through to explore the full recipe and impress your guests with this irresistible treat!
Print Recipe Pin Recipe

Ingredients
  

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (14 oz) can artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup sour cream

1 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

Fresh parsley for garnish

Instructions
 

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.

    Add the thawed spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, pepper, and red pepper flakes (if using). Stir until all ingredients are well incorporated.

      Transfer the mixture to your slow cooker and spread it evenly.

        Cover and cook on low for about 2 to 3 hours, stirring occasionally, until the dip is hot and bubbly.

          Once cooked, give the dip a good stir to combine any ingredients that may have settled.

            Taste and adjust seasoning if needed.

              To serve, transfer the dip to a serving bowl and garnish with fresh parsley. Enjoy with tortilla chips, pita bread, or vegetable sticks.

                Prep Time: 10 mins | Total Time: 2 hrs 30 mins | Servings: 8-10