Slow Cooker Spinach Artichoke Dip

Ingredients

• 567 g (20 oz)frozen spinach, thawed and drained
• 2 cans, 397 g (14 oz) eachartichoke hearts, quartered and drained
• 2 packages, 227 g (8 oz) eachcream cheese, softened
• 200 g (2 cups)shredded mozzarella cheese
• 100 g (1 cup)grated Parmesan cheese
• 2 clovesgarlic, minced
• 120 ml (½ cup)milk
• 7.5 ml (½ tbsp)salt
• 1 tsppepper

Instructions

1. 1

   Combine ingredients

   Add the spinach, artichoke hearts, softened cream cheese, mozzarella, Parmesan, garlic, milk, salt and pepper to the slow cooker. Stir to combine, cover and cook on high for 2 hours, or until fully melted.

2. 2

   Stir and serve

   Stir the dip until combined before serving with crisps, crackers or sliced baguette.

What is spinach artichoke dip?

Spinach artichoke dip is a creamy, cheese-based appetiser popular on restaurant menus in the United States. It pairs mild greens and tangy artichoke hearts with a rich, savoury base.

This slow cooker version keeps the preparation simple: combine the ingredients, cover and let them melt together. Mozzarella gives it a stretchy finish, while Parmesan adds a more savoury, salty note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 18g protein, 15g carbs, 31g fat.

The cream cheese and cheeses provide most of the fat and protein, while the milk and vegetables contribute smaller amounts of carbohydrate. Serve a modest scoop with vegetable sticks alongside the usual crisps or bread to add a fresh, crunchy contrast.

Choosing and preparing the ingredients

Spinach: Thaw it fully and drain it well before adding it. Excess water can leave the dip loose rather than thick and creamy.

Artichokes: Drain the hearts before quartering or adding them. The recipe uses canned hearts, which are convenient and tender enough to soften further as the dip cooks.

Cream cheese: Let the blocks soften before mixing. This helps them combine more readily with the other ingredients.

Let the slow cooker do the work

The ingredients go straight into the slow cooker together, so there is no separate pan to wash. Give them a thorough stir at the start to distribute the spinach and seasonings.

Cook covered on high for 2 hours. Slow cookers can vary, so use the stated cue—everything fully melted—rather than relying on the clock alone.

Getting a creamy texture

Drainage: Well-drained spinach and artichokes are important for a thick dip. Press excess liquid from the spinach before measuring it into the cooker.

Final stir: Stir again just before serving to bring the melted cheeses and vegetables together. If the mixture looks uneven, keep stirring until the cream cheese is incorporated.

Seasoning and serving

The Parmesan, garlic, salt and pepper season the creamy base. Since the cheeses are already savoury, taste the finished dip before adding any extra salt.

Serve it warm with crisps, crackers or slices of baguette. Choose sturdy dippers that can scoop up the thick mixture.

Timing and make-ahead notes

Allow 2 hours of cooking on high, as given in the method, and serve once the ingredients have melted. The slow cooker makes it practical to prepare the dip while you get other parts of a gathering ready.

For the best texture, stir it immediately before serving. If it has cooled and thickened, reheat it gently and stir until smooth.

Recipe notes & tips

• Drain the thawed spinach thoroughly to avoid a watery dip.
• Soften the cream cheese before adding it to help it melt evenly.
• Stir all the ingredients well before covering the slow cooker.
• Check that the mixture is fully melted after 2 hours on high.
• Stir the dip again just before serving for an even texture.

Variations

• Add chilli: Stir in a little chilli to bring gentle heat to the creamy dip.
• Use fresh garlic: Mince the cloves finely so they distribute throughout the mixture.
• Change the dippers: Offer sliced baguette, crackers and crisps for different textures.
• Make it extra savoury: Add a little more Parmesan after cooking, tasting as you go.
• Serve with vegetables: Put crunchy vegetable sticks alongside the dip as another option.

Common mistakes to avoid

• Wet spinach: Excess water can thin the dip; thaw and drain it thoroughly first.
• Undrained artichokes: Liquid from the cans can loosen the mixture; drain the hearts well.
• Cold cream cheese: It may take longer to blend smoothly; soften it before cooking.
• Skipping the first stir: Ingredients may not be evenly distributed; combine them before covering.
• Serving without stirring: The melted mixture can be uneven; stir thoroughly before dipping.

How to store

Refrigerate leftover dip in a covered container and use within 3–4 days. Reheat gently in the microwave or slow cooker, stirring until hot and smooth; add a small splash of milk if it has thickened.

Frequently asked questions