Dessert

Easy Slow Cooker Spinach Artichoke Dip Recipe

ByElena Hart April 10, 2026April 10, 2026

Introduction

This easy slow cooker spinach artichoke dip is a creamy, crowd-pleasing appetizer perfect for gatherings or cozy nights in. With simple ingredients and minimal effort, you’ll have a warm, melty dip ready to enjoy in just a couple of hours.

A round white bowl is filled with thick, creamy spinach dip that has visible bits of dark green spinach and lighter-colored artichoke pieces mixed in, giving it a textured appearance. The dip is somewhat piled up unevenly with a few toasted golden brown crostini slices partly dipped into the spread, showing a crunchy texture. Around the bowl, more crostini slices are scattered on a white marbled surface, some stacked on a white wooden board with a slightly worn look. In the lower right corner, two small white salt and pepper shakers are partially visible, and a white cloth with thin black stripes is casually placed beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 10 oz package frozen spinach (thawed, drained and squeezed dry)
1 14 oz can artichoke hearts (drained & roughly chopped)

1/2 cup finely chopped sweet onion
8 oz cream cheese (softened and cut into cubes, or substitute dairy-free)

1 cup full-fat Greek yogurt (or substitute dairy-free yogurt of choice)
2 tablespoons mayonnaise

2 tablespoons milk
1 1/4 cups freshly shredded mozzarella (or dairy-free cheese)
1/2 cup freshly grated parmesan (or dairy-free cheese)

5 cloves garlic (minced)
Salt and pepper to taste
1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper (optional)
2 teaspoons lemon juice

Instructions

Step 1: In the bottom of a slow cooker, combine the artichokes, spinach, cream cheese, mozzarella, Parmesan, milk, salt, and pepper. Add the chopped onion, Greek yogurt, mayonnaise, garlic, onion powder, crushed red pepper (if using), and lemon juice. Stir well to mix all ingredients evenly.

Step 2: Cover and cook on High for 2 hours, stirring occasionally until the mixture is bubbly and melted. If the dip is too thick, add a tablespoon of milk at the end and stir to loosen it up.
Step 3: Serve warm with toasted baguette slices, crackers, or fresh veggies for dipping.

Tips & Variations

For a dairy-free version, substitute cream cheese, yogurt, and cheeses with your preferred vegan alternatives.

Use fresh garlic instead of powder for a stronger garlic flavor if preferred.
Add a pinch of smoked paprika or cayenne pepper for a smoky or spicier kick.
For extra texture, sprinkle some toasted breadcrumbs or chopped nuts on top before serving.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, stirring occasionally. Add a splash of milk while reheating if the dip thickens too much.

How to Serve

A white bowl filled with a thick, creamy spinach and artichoke dip that has a light green color with visible small pieces of spinach and artichoke throughout. The dip has a slightly chunky texture and is spread unevenly inside the bowl. Around the bowl, there are several toasted slices of baguette with a golden brown color and a few black pepper specks on top. A woman's hand is holding one toast dipped into the creamy mixture. The setting includes a white marbled textured surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture ahead and refrigerate it overnight, then cook it in the slow cooker the next day. Just allow extra cooking time if starting cold.