Crockpot Spinach Artichoke Dip
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It doesn’t get much better than this Crockpot Spinach Artichoke Dip. Simply toss all of your light and healthy ingredients into a slow cooker and let it cook for 3 hours. You’re left with a cheesy, magical, and creamy party-ready dip!
Why you’ll love this dip:
- Made with Greek yogurt instead of cream cheese, so it’s tangy and lightened up.
- It’s the best party dip EVER!
- A simple, no-nonsense recipe. Toss everything in the slow cooker and you’re done!
I bet if you asked a crowd of people what their favorite creamy, savory dip was, they’d point to this Crockpot Spinach Artichoke Dip. It’s just one of those dips that everyone flocks to! Yes, caramelized onion dip and whipped feta are amazing, but there’s no competing with the cheesy and garlicky flavors in a homemade spinach artichoke dip.
You wanna know why this easy spinach dip is the best? Because it’s made entirely in the crockpot and is actually healthy. Literally throw everything in a slow cooker and let it work its magic for a few hours. The Greek yogurt actually lightens up each bite, so you can feel good about digging in!
Ingredients for Spinach Artichoke Dip
- Artichokes – Use marinated artichokes from a can or jar to keep everything simple. Just make sure to drain the marinade so the dip isn’t too liquidy.
- Spinach – I like using frozen spinach because it’s really convenient. Fresh spinach works just as well! If you’re using frozen, make sure to thaw it beforehand, and squeeze out any remaining liquid.
- Cheese – A salty, creamy, and tangy mix of parmesan and feta cheese makes the dip extra savory and light. Mozzarella works too, in case you’re craving a richer dip.
- Greek yogurt – Most spinach artichoke dips are made with cream cheese but I’ve swapped it for Greek yogurt instead. This really lightens it up so you won’t feel as heavy after eating. Go ahead and use regular plain yogurt or sour cream instead.
- Savory seasonings – Fresh shallots and garlic are a must in this creamy dip, as well as a pinch of salt and pepper.
How to Make Crockpot Spinach Artichoke Dip
Step 1: Grease the crockpot. Drizzle some olive oil into the crockpot so nothing sticks to the bottom.
Step 2: Add the ingredients and cook. Add all of the ingredients to the bowl of the crockpot, place the lid on top, and cook. Make sure to stir the dip a few times throughout.
Step 3: Serve and enjoy. When the dip is ready, serve with all sorts of crackers and veggies and enjoy!
Expert tips and FAQs
- The recipe calls for milk. I suggest using dairy milk, since this dip is already on the lighter side. Using almond milk or something similar might make it less creamy tasting.
- Make the dip more substantial by adding in pre-cooked shredded chicken, red chili flakes, kale or other leafy greens, more vegetables, or extra cheeses.
My Pro Tip
Recipe Tip
Remove as much water from the frozen, thawed spinach and from the artichokes as possible. Otherwise, the dip will be watery. I suggest using a nut milk bag to do this if you have one! Or, pour into a fine mesh strainer and press as much liquid out as you can.
What can you serve with spinach artichoke dip?
Make sure you serve it with crusty bread, toasted crostini, tortilla chips, sliced vegetables (celery and carrots are my favorites), hearty crackers, and pita bread on the side. A platter with plenty of options is best for the party!
Spinach Artichoke Dip FAQs
Absolutely! Cook the batch as normal and store it in the fridge until it’s time to eat. Leave it in the slow cooker on Low heat so your guests can enjoy a warm and creamy dip throughout the party.
Spinach artichoke dip is best served hot and fresh because the cheesy mixture will be steamy, creamy, and satisfying. I suppose you could serve the leftover dip cold as a quick snack, but it may not be as comforting.
You can easily bake the spinach artichoke dip if you don’t have a crockpot at home. To do so, mix everything together in a baking dish and bake at 350° for 20 minutes or until the cheese has melted.
Storage
- Refrigerator – Leftover spinach artichoke dip can be stored in the fridge for about 4 or 5 days. Just keep it in an airtight container until you’re ready to eat.
- Freezer – Transfer the cooled, assembled dip in an airtight container and freeze for up to 3 months. Reheat it from frozen in the crockpot or in a 350ºF oven for about 40 minutes.
More creamy dip recipes
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Crockpot Spinach Artichoke Dip
Ingredients
- 1 shallot, minced
- 1 garlic clove, minced
- 16 oz. frozen spinach, thawed with moisture squeezed out
- 12 oz. artichokes, jarred or canned, liquid drained
- 2 lb. Greek yogurt
- 1/2 cup milk of choice
- 1 1/2 cups parmesan cheese, shredded
- 3/4 cup feta cheese
- 1/2 tsp black pepper
- salt to taste
Instructions
- Spray the inside or your crockpot with nonstick spray to prevent any sticking.
- Add the spinach and artichokes to a nut milk bag (if you have one) and squeeze as much moisture out as you can. If you don't have one, add them to a fine mesh strainer and use the back of a rubber spatula to press the moisture out.
- Next, add ALL of the ingredients to your crockpot, place a lid on top, and cook on HIGH for 1.5 hours or on LOW for 3 hours, stirring occasionally.
- Serve dip with crackers, carrots or celery and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in July 2019. It was updated with new text and photos in September 2021.
