Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip is that go to appetizer I rely on for gatherings where I want zero stress and total crowd approval. It turns frozen spinach and canned artichokes into a bubbling cheesy dip that everyone scoops up faster than I can put out the crostini. No need for last minute prep and the crockpot keeps it warm and gooey the entire party.

The first time I made this my friends could not believe how easy it was compared to oven baked dips and I loved being able to just enjoy the party.

Ingredients

• Frozen spinach: adds green flavor and nutrition buy bagged prechopped for easy use and squeeze the water out well
• Artichoke hearts: bring tang and texture get canned plain not marinated for the best creamy balance
• Diced onion: gives classic savory depth fresh white or yellow both work and pick a firm onion for the sweetest results
• Fresh garlic: provides aromatic punch mince finely or use a garlic press for even flavor
• Cream cheese: gives that lush creamy base use brick style for best texture and let it soften fully before mixing
• Sour cream: adds tang and helps the dip stay scoopable use full fat for richness
• Mayonnaise: increases silkiness and brings the ingredients together opt for olive oil or real egg mayo for best flavor
• Parmesan cheese: brings salty nutty flavor real Parmigiano Reggiano if possible for deep taste
• Mozzarella cheese: adds that satisfying cheese pull use freshly shredded for meltability
• Fresh mozzarella (optional on top): gives gorgeous melted bursts pick soft buffalo or cow’s milk mozzarella for creaminess
• French baguette (for crostini): slice fresh and slightly stale is fine for better crisping
• Olive oil (for crostini): drizzle for golden color go for extra virgin for best flavor
• Fine sea salt: enhances every layer sprinkle on crostini and dip
• Fresh ground black pepper: adds pungent bite grind fresh for a gentle kick

Step-by-Step Instructions

Prep the Mix:

Add thawed and well drained spinach artichoke hearts diced onion and minced garlic to your crockpot stir so the flavors start mingling from the jump

Add Dairy and Cheeses:

Spoon in softened cream cheese dollops the sour cream mayonnaise Parmesan and shredded mozzarella stir until no big clumps remain and everything looks even

Slow Cook:

Cover the crockpot with its lid set the heat to medium and let it cook for one and a half to two hours until melted cheesy and bubbling be sure to stir every half hour to avoid burning on the edges

Make Crostini:

Set oven to a medium high temperature line baguette slices onto a baking sheet and drizzle with olive oil sprinkling evenly with salt and pepper bake until golden brown and crisp for ten to fifteen minutes and let cool

Finish with Fresh Mozzarella:

Once main dip is hot and smooth tear fresh mozzarella over the top in pieces cover again and heat twenty to thirty minutes more until beautifully melted this step gives fabulous texture on the surface

Serve:

Switch crockpot to warm or low arrange crostini alongside and dig in with a scoop of cheesy spinach artichoke goodness

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My favorite moment is tearing the fresh mozzarella for the top my kids always compete for those gooey cheese stretches and it is the best part to watch disappear from the dish

Storage Tips

Keep any extra dip covered in the fridge for up to three days it reheats beautifully on low in the microwave or right back in the crockpot just stir halfway through
Crostini stay crisp if stored in a ziptop bag at room temp
Freezing the dip is not recommended because the creamy texture will break once thawed

Ingredient Substitutions

If you do not have sour cream swap in Greek yogurt for a lighter tang
Fresh spinach can work in place of frozen just sauté first to wilt and squeeze out excess liquid
Use Monterey Jack or provolone in place of all or part of the mozzarella for a different cheese profile
Skip the fresh mozzarella topping if needed but it does give a fabulous finish

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Serving Suggestions

Spoon hot dip into a bread bowl for a dramatic presentation
Serve with vegetable sticks crackers or sturdy tortilla chips for scooping
Top with extra Parmesan or a sprinkle of chili flakes for some extra zing

Cultural and Historical Context

Spinach artichoke dip became a mainstay of American party tables in the late twentieth century alongside the rise of casseroles and potluck comfort foods
The crockpot version keeps the spirit of the original but with even less fuss as families gather for game days or celebrations

Recipe FAQs

→ How do I keep the spinach artichoke dip from burning in the crockpot?

Stir occasionally during cooking and set the crockpot on medium or low heat. This helps the mixture cook evenly and prevents burning along the sides or bottom.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it a day in advance and refrigerate. Reheat in the crockpot or use the microwave before serving.

→ Is it possible to use fresh spinach instead of frozen?

Yes, sauté or steam fresh spinach, drain well, then chop before adding. Be sure to remove excess moisture for best texture.

→ What bread works best for serving?

Thin-sliced French baguette toasted into crostini pairs perfectly. Crackers, pita chips, or fresh vegetables are also great choices.

→ How should leftovers be stored?

Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Reheat gently before serving again.

→ Can this dish be frozen for later?

Freezing is not recommended as the texture may change when thawed due to the cheese and creamy base.