Crockpot Spinach Artichoke Dip

Spinach Artichoke Dip, loaded with creamy, cheesy goodness and chunky bits of artichokes, is the ultimate hot dip for any gathering.

Whether you prefer the convenience of a Crockpot or the golden, bubbly top of an oven-baked dish, we’ve got you covered with two mouthwatering recipes.

Ingredient Preparation

• Bacon: For the best flavor and texture, cook your bacon until crispy. You can use an air fryer, oven, or stovetop. If you’re short on time, pre-cooked microwave bacon will work, but fresh is always better!
• Marinated Artichoke Hearts: Drain the can and chop the artichoke hearts into small pieces.
• Spinach: Thaw and drain the frozen spinach thoroughly. Squeeze out as much water as possible to keep the dip from becoming watery.

Crockpot Spinach Artichoke Dip

This Crockpot Spinach Artichoke Dip is a simple, dump-and-go recipe that stays warm and creamy throughout your event. Perfect for hassle-free entertaining!

Ingredients:

• 1 package (10 oz) frozen spinach, thawed and drained
• 1 jar (14.1 oz) 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
• 1 brick (8 oz) cream cheese, softened and cubed

How to make Spinach Artichoke dip in Crockpot

1. Prep the Slow Cooker: Grease your slow cooker with nonstick spray or use a slow cooker liner for easy cleanup.
2. Combine Ingredients: Add the spinach, artichoke hearts, mozzarella, Parmesan, garlic, onion powder, salt, pepper, and broke up block of cream cheese to the slow cooker. Mix.
3. Cook: Cover and cook on high for 2 hours or on low for 3 hours, stirring atleast once an hour. The dip is ready when all the cheese is melted and bubbly.
4. Serve: Stir well before serving. Keep warm in the slow cooker on the “warm” setting for easy serving.

Tips:

• Use a slow cooker liner for effortless cleanup.
• Prepare this dip a day in advance, refrigerate, and reheat in the slow cooker before serving.

Oven-Baked Spinach Artichoke Dip

For those who love a golden, bubbly crust, this oven-baked version is a must-try! It’s perfect for serving right out of the oven with your favorite dippers.

Baked Ingredients

• 8-10 slices cooked bacon
• 1 can (12 oz) marinated artichoke hearts, drained
• 8 oz chive and onion cream cheese spread
• 8 oz container of full-fat sour cream
• 1 cup shaved Parmesan cheese
• 1 package (10 oz) frozen chopped spinach – thawed and drained of excess water
• 1/2 cup Hellman’s Mayo

How to Bake Spinach Artichoke Dip

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×11-inch baking dish with butter or nonstick spray.
2. Mix Ingredients: In a large bowl, combine the spinach, artichoke hearts, cream cheese spread, sour cream, mayonnaise, Parmesan, and bacon (if using). Mix until fully combined.
3. Bake: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until the top is golden and bubbly. Check at the 15-minute mark to avoid over-browning.
4. Serve: Serve hot with chips, bread, or veggies.

Variations:

• Cheesier Version: Add an extra cup of shredded mozzarella or 1/4th cup shredded Gruyère cheese for a super cheesy dip.
• Seafood Twist: Mix in cooked crab or shrimp for a gourmet touch.
• Stuffed Mushrooms: Spoon the dip into large, hollowed-out mushrooms and bake for a unique appetizer.

Additional Tips:

• For a healthier version, substitute sour cream with plain Greek yogurt.
• Add chopped water chestnuts for crunch.
• Try Knorr Spinach dip if you want to omit the artichokes

Recipe FAQ’s