Go Back
–+ servings
A white bowl filled with creamy spinach and artichoke dip, surrounded by a ring of round crackers on a white plate.
Print Recipe
No ratings yet

Slow Cooker Spinach Artichoke Dip With Fresh Spinach

This basic spinach artichoke dip with fresh spinach is a must at your next party. No crazy ingredients needed and prep time is minimal. Creamy, cheesy, and packed with the perfect balance of savory flavors, this easy-to-make recipe is a guaranteed crowd-pleaser. Perfect for gatherings, game days, holiday celebrations, or simply treating yourself to a delicious snack.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Sauces, Dressings, and Dips
Cuisine: American
Keyword: basic spinach artichoke dip, spinach artichoke dip with fresh spinach
Servings: 6
Calories: 305kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Cut the artichokes into small bits.
  • Cut the cream cheese in eight pieces
  • Add the cream cheese, chopped artichokes, sour cream, mozzarella cheese, seasoning and spinach in that order to the slow cooker.
  • Set the slow cooker on LOW and cook for 2 hours. Fold in the spinach with some gentle stirring about halfway through the cooking time, after about 1 hour. Serve warm with crackers, or bread.

Video

Notes

  • For the best texture, drain canned artichokes well and pat them dry to avoid extra liquid in your dip.
  • For a dairy-free version, use coconut yogurt, vegan cream cheese, and plant-based cheese alternatives.
  • For a spicy twist, mix in a pinch of red pepper flakes or a diced jalapeño.
  • Stir in a splash of milk or cream to loosen it up if the dip is too thick.
  • Use the “warm” setting on your slow cooker during serving to keep the dip perfectly gooey.
Oven-baked version: Simply preheat your oven to 350 F and lightly grease a 1-quart baking dish. Add the cream cheese, sour cream, mozzarella, garlic powder, onion powder, and salt to a mixing bowl and combine well, then fold in the fresh spinach and artichokes. Transfer to the prepared baking dish and bake for 20 minutes until heated through and gooey.
Serve: Serve this delicious spinach artichoke dip with chips, bread, crackers, or fresh veggies to cater to all preferences. For a unique pairing, try fried wonton wrappers, soft pita bread, potato skins, parmesan potatoes, mozzarella sticks, or serve the dip in a bread bowl.
Store: Let the spinach artichoke dip cool completely, then transfer it to an airtight container. Keep in the refrigerator for 3 to 4 days. To reheat, warm individual portions on the stovetop or in the microwave, or bake in the oven at 325 F until warmed through.

Nutrition

Calories: 305kcal | Carbohydrates: 13g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Sodium: 437mg | Fiber: 4g | Net Carbohydrates: 9g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!