Don’t forget to plan the dips you’re going to make if you’re having a party. But not just those cold dips you can get from the grocery – hot dips such as this wonderfully warming, creamy spinach and artichoke dip. Hot dips are especially good when the weather is cold, but this recipe is delicious enough to serve anytime you want.
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You can dip anything you want in there, including chips, crusty bread, crackers or even vegetable crudites.
It’s ideal for any occasion from a birthday party or anniversary party to a baby shower or game day. It’s a hearty option with artichokes and spinach, ingredients that offer nutrients as well as flavor.
If you want something filling that isn’t a main dish, this dip works well served with a selection of dippers. You will need artichoke hearts which are easy to find in cans or jars, spinach, cream cheese, parmesan and mozzarella, garlic, and milk.
Why You’ll Love the Recipe:
This hot dip is really easy to make. In fact, you just need to mix the ingredients together in a slow cooker and turn the machine on!
How to Serve It:
Enjoy this creamy dip with crackers, chips, pita bread or crusty bread slices, or vegetable sticks like celery, bell pepper and carrots. You can also spread it over grilled steak or roasted chicken as a tasty topping.
Can You Make It Ahead?
Combine the ingredients in advance if you like. Another option is to cook the dip on low, in which case you can give it 3-4 hours of cooking time, and then just switch to the ‘keep warm’ setting until ready to serve.
- Artichoke hearts
- Shredded parmesan
- Shredded mozzarella
- Cream cheese
- Minced garlic clove
- Salt and black pepper, to taste
How to make Crockpot Spinach Artichoke Dip:
If using frozen spinach, thaw it in the microwave and squeeze out excess water.
Put all the ingredients in a crockpot and stir well to combine.
Cover and cook for 2 hours on high, stirring every half hour or so.
You can’t go wrong with the deliciously creamy spinach and artichoke dip. You can serve it out of the crockpot. Just leave it plugged in and take the cover off. That way it will stay warm.
Crockpot Spinach Artichoke Dip
- 9 ounces thawed well drained spinach (or 8-10 ounces fresh)
- 1 x 14-ounce can artichoke hearts chopped and drained
- ½ cup shredded parmesan
- ¾ cup shredded mozzarella
- 8 ounces cream cheese
- ¼ cup milk
- 1 minced garlic clove
- Salt and black pepper to taste
- If using frozen spinach, thaw it in the microwave and squeeze out excess water.
- Put all the ingredients in a crockpot and stir well to combine.
- Cover and cook for 2 hours on high, stirring every half hour or so.
Keep leftovers in an airtight container and eat within a few days.
Variations and Substitutions:
If you want to make this in the oven, mix the ingredients and spoon into a greased baking dish, and then bake at 375°F for 40 minutes or until bubbling hot.