Slow Cooker Spinach and Artichoke Dip
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Without plenty of dips to eat… it’s just not December for me! I’m pretty sure I could survive on appetizers and snack foods alone all month and be totally content. And with all of the get-togethers, holiday parties and family events, the opportunities are plenty to make your favorites to share. And so I felt, I really must finally come up with a tasty spinach dip recipe that was super easy and perfect for not only the season, but the slow cooker!
And while I’m a huge fan of frozen spinach for things like smoothies, what I really wanted to try out here was some fresh spinach. I mean, at least I could feel healthy while chowing down on dips, right?
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My slow cooker of choice right now for making dips is my little mini casserole slow cooker. It holds up to 2.5 quarts and cooks evenly. And more importantly, it’s got a wide open top… big enough for several people to go in with chips all at once!
With some whipped cream cheese, sour cream, canned artichoke hearts and a little cheese (plus a little red pepper for good measure) this can all basically be thrown in for a few hours to heat and that’s it! A very simple to make dip that will have everyone digging in!
Cheesy Slow Cooker Spinach Artichoke Dip
Equipment
- Slow Cooker
Ingredients
- 10 oz baby spinach
- 15 oz can quartered artichoke hearts
- 8 oz whipped cream cheese
- 1/2 cup sour cream
- 3/4 cup shredded Parmesan cheese
- 1/4 cup crumbled goat cheese
- 1/4 teaspoon red pepper flakes
Instructions
- Wash, dry, and chop fresh baby spinach.
- Drain and chop artichoke hearts
- Add all ingredients to slow cooker
- Cover and heat on high for 1 1/2-2 hours, or until hot and cheese is melted and bubbly
- Stir well and let sit with lid off for about 15 minutes before serving
Notes
- Let leftover dip cool slightly, then store in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low to medium heat or in the microwave in short bursts, stirring gently to restore a smooth consistency.
- Dip can remain on the warm setting for up to 2 hours. Stir occasionally to prevent overcooking around the edges.
- Let the dip sit uncovered for a few minutes before serving to allow it to thicken slightly.
- Drain as much excess moisture as possible from the spinach and artichokes to avoid a watery dip.
- A mini casserole slow cooker works wonderfully for a recipe of this size!
Nutrition
Looking for more of my favorite dip recipes?
Slow Cooker Cheesy Buffalo Chicken Dip
Slow Cooker Sweet Corn and Jalapeño Dip
This recipe sounds soo good, but I am a little nervous about the goat cheese. Does it have a foul flavor at all? I am planning on making this for a Christmas party Saturday. I love blue cheese, and Feta, is there any resemblance to them? Thanks in advance!
You can leave it out!! It gives it a bit of a tangy flavor.
Would this work in a larger slow cooker with the same recipe?
Hi Tori! I think this recipes will work just fine in any 2-4 quart slow cooker, if you go larger than that I would double it. Hope that helps!
How do you get that much spinach into a mini crockpot? 10 oz is a lot.
Hi Chris! Just cram it in there 🙂 It will reduce in no time then you will be able to stir.
Hi! I do not like goat cheese, would you suggest a substitute or to leave it out? Thanks!
Hi Chelsea! I think you can just leave it out. It just adds a little tang so it should be just as tasty without!
How big is the slow cooker for this recipe?
Hi Taylor! I used my 2.5 quart mini casserole slow cooker.
Now that the holidays are over, all I’m thinking about is the Superbowl. Okay, let me clarify- Superbowl FOOD. This is a must-have, and I looove that it can be thrown in a slow cooker!
It’s really all about the food 😉