Slow Cooker Spinach Artichoke Dip
This warm, cheesy dip is usually the first to go on a snack table. Frozen spinach and canned artichoke hearts keep it simple, and the slow cooker leaves the oven free for wings or pizza. Squeeze the spinach really dry; it is the one step that stops the dip turning watery.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 2 hrs
- Total Time
- 2 hrs 10 mins
- Servings
- 10 servings
How do you make Slow Cooker Spinach Artichoke Dip?
Squeeze 300 g thawed frozen spinach very dry and chop a drained can of artichoke hearts. Stir them into a small slow cooker with cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic and pepper. Cook on LOW for 2 hours or HIGH for 1 hour, stirring halfway, until hot and melted. Serve warm with tortilla chips, pita chips or bread.
- Total time
- 2 hrs 10 mins
- Calories
- 210 per serving
- Protein
- 7 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (3-4 litre) · Clean kitchen towel · Spatula
Quick Directions
Squeeze the spinach
Wrap the thawed spinach in a clean kitchen towel and twist it hard over the sink until no more liquid comes out.
Mix
Put the spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic, pepper and chili flakes, if using, in the slow cooker and stir until evenly mixed.
Slow cook
Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring well halfway through, until the cheese has melted and the dip is hot and creamy.
Season and serve
Stir, taste and add a pinch of salt only if needed, since the parmesan is already salty.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker spinach artichoke dip.
Squeeze the spinach
Wrap the thawed spinach in a clean kitchen towel and twist it hard over the sink until no more liquid comes out. You should be left with a compact ball about half its original size.
Mix
Put the spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic, pepper and chili flakes, if using, in the slow cooker and stir until evenly mixed.
Slow cook
Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring well halfway through, until the cheese has melted and the dip is hot and creamy.
Season and serve
Stir, taste and add a pinch of salt only if needed, since the parmesan is already salty. Switch to WARM and serve with chips, bread or vegetables, stirring now and then.
Recipe Tips
- Wet spinach is the main cause of watery dip. Squeeze it in a towel rather than just pressing it in a sieve.
- Artichoke hearts in water or brine both work. If you use marinated artichokes, drain them well and skip the chili flakes, since the marinade brings its own seasoning.
- Traditional parmesan is made with animal rennet. For a strictly vegetarian dip, use a vegetarian hard cheese.
- Use a small slow cooker so the dip is deep enough not to scorch at the edges.
Variations
- Oven-baked: spread the mixture in a 20 cm (8 inch) baking dish, top with 50 g extra mozzarella and bake at 190°C (375°F) for 20-25 minutes, until bubbling and golden.
- Fresh spinach: wilt 450 g fresh spinach in a dry pan, cool it, squeeze it dry and chop it before adding.
Nutrition (per serving)
| Calories | 210 |
|---|---|
| Protein | 7 g |
| Carbs | 6 g |
| Fat | 18 g |
| Saturated fat | 8.5 g |
| Fibre | 2 g |
| Sugar | 2 g |
| Sodium | 400 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
- Reheat
- Reheat in the microwave in 30-second bursts, stirring between each, or in a small baking dish at 180°C (350°F) for about 15 minutes, until hot through. Do not reheat leftovers in the slow cooker.
Slow Cooker Spinach Artichoke Dip FAQs
How do I stop spinach artichoke dip from being watery?
Squeeze the thawed spinach in a clean towel until it is completely dry, and drain the artichokes well. Excess water from either one thins the dip as it heats.
Can I make spinach artichoke dip ahead?
Yes. Mix everything up to 24 hours ahead and refrigerate it in a covered bowl. Transfer it to the slow cooker and cook on LOW for about 2.5 hours, stirring halfway, since it starts from cold.
Is spinach artichoke dip vegetarian?
It contains no meat or fish, but traditional parmesan is made with animal rennet. Choose a vegetarian hard cheese if you avoid rennet.
What should I serve with spinach artichoke dip?
Tortilla chips, pita chips and toasted baguette slices are classic. For a lighter option, serve it with sweet pepper strips, cucumber, carrots and celery.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
