Spinach Artichoke Dip
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Spinach Artichoke Dip is a warm, creamy dip filled with melted cheese, spinach, and chunks of artichokes. Whether you make it in the slow cooker or bake it in the oven, it’s always a crowd-pleasing appetizer for parties, holidays, and game days.
I am providing a double dose of both cooking methods so you can get exactly what you need for your next party.
Ingredients
The ingredients vary slightly in each recipe based on the cooking method.
Crockpot Dip Method
- 10 oz frozen spinach, thawed and drained
- 14 oz jar quartered artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz cream cheese, softened and cubed
Oven-Baked Method
Here are the ingredients to make Spinach Artichoke dip in the oven.
- 8 to 10 slices cooked bacon (optional)
- 12 oz can marinated artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and drained
- 8 oz chive and onion cream cheese spread
- 8 oz sour cream
- 1 cup shaved Parmesan cheese
- 1/2 cup mayonnaise
How to make Crockpot Spinach Artichoke Dip
This slow cooker version is simple and stays warm for easy serving. Its the best method if you are serving at a party or potluck and need it to stay good for a few hours.
How to make it:
Spray your slow cooker with nonstick spray or use a liner. Add spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, salt, pepper, and cubed cream cheese. Give it a quick stir. Cover and cook on high for 2 hours or low for 3 hours, stirring at least once per hour. Once melted and bubbly, stir well and serve warm right out of the slow cooker.
Tip: You can make this dip ahead of time, refrigerate it, and reheat in the slow cooker before serving.
Oven-Baked Spinach Artichoke Dip
If you love a golden, bubbly top, the oven-baked version is perfect.
How to bake it:
Preheat the oven to 400°F. Grease a 9×11 baking dish. In a large bowl, mix spinach, artichokes, cream cheese spread, sour cream, Parmesan, mayonnaise, and bacon if using. Spread the mixture into the dish and bake for 15 to 20 minutes until hot, melted, and golden on top.
Serve warm with chips, crusty bread, or veggies.
Variations and Add-Ins
These ingredient variations are fine for either method.
- Add extra mozzarella or Gruyère for a cheesier version.
- Mix in cooked crab or shrimp for a seafood twist.
- Spoon into large mushroom caps and bake for stuffed mushroom appetizers.
- Substitute sour cream with plain Greek yogurt for a lighter option.
- Add chopped water chestnuts for crunch.
Best Dippers for Spinach Artichoke Dip
This dip is heavy and creamy, so thick dippers work best. Try sliced French bread, pita chips, or sturdy crackers like Triscuits. For a low-carb option, serve with celery, bell pepper slices, cucumber, or carrots.
Can I Use Fresh Spinach?
Yes, but it requires more prep. Blanch fresh spinach leaves, drain well, chop, and use as you would frozen spinach.
Can I Make Spinach Artichoke Dip Ahead of Time?
Yes. Assemble the dip and store it covered in the fridge overnight. If baking, let it sit at room temperature for about 30 minutes before placing it in the oven. Pre-chilled dips may need a few extra minutes to bake fully.
- If you want to skip the artichokes, I do have the original Knorr Spinach Dip Recipe here. Its just as tasty.
Spinach Artichoke Dip (Crockpot & Oven Method)
Ingredients
Crockpot Ingredients
- 10 oz frozen spinach thawed and drained
- 14.1 oz quartered artichoke hearts cut into small pieces
- 8 oz. block of cream cheese softened and cut into cubes
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Oven Baked Ingredients
- 8-10 slices cooked bacon chopped, optional
- 12 oz quartered marinated artichoke hearts chopped
- 8 oz chive and onion cream cheese spread
- 8 oz sour cream
- 1 cup shaved Parmesan cheese
- 12 oz frozen chopped spinach thawed and drained of excess water
- 1/2 cup Hellman’s mayonnaise
- Butter for greasing the pan
Instructions
Prep Ingredients
- Thaw and drain frozen spinach from excess water. Drain can of artichoke hearts. Artichoke hearts do not need to be chopped from the quartered size, but if looking for a less chunky dip just chop down into smaller bite sized pieces before moving on.
How to make Crockpot Spinach Artichoke Dip
- Grease a slow cooker with nonstick cooking spray to help prevent spinach artichoke dip from sticking to sides too much. Add all ingredients to slow cooker and mix well until thoroughly combined.
- Cover spinach artichoke dip and heat on high for 2 hours, stirring after one hour so you can continue to mix any additional melting cream cheese. Dip is ready when everything is melted together. Move crockpot to warm to prevent burning once done. Serve spinach dip warm with chips, bits of bread, or vegetable dippers.
How to make Oven Baked Spinach Artichoke Dip
- Preheat oven to 400 degrees. Use a stick of butter to coat the sides and bottom of a 9 x 11 pan to help prevent excess sticking.
- In a bowl, use a wooden spoon or spatula to combine all ingredients.
- Dump spinach artichoke dip into casserole dish and use a spatula to even the top. Put dip into oven for approximately 15-20 minutes until its warm, melted, and slightly brown around the edges. Serve with vegetables, pieces of French bread, or pita chips while dip is still hot and melty.
Video
Notes
- OVEN TIMING: Times on warming Spinach Artichoke Dip vary from 15-20 minutes. I personally start checking at the 15 minute point. Dip should have some slight browning where the Parmesan cheese is and be hot and bubbly around the edges.
- SLOW COOKER: This dip can be translated easily to slow cooker by combining ingredients and placing into a slow cooker for 2 hours on high or 3 hours on low. Stir once an hour to keep incorporating cream cheese. Dip is ready when everything is melted.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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