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Spinach artichoke dip just got a lot easier with this crockpot version. It’s made with three different cheeses, frozen spinach and canned artichoke hearts. The cream cheese makes it nice and creamy; the mozzarella creates those drool-worthy strings, and the parmesan adds the perfect amount of saltiness. Everything melts together effortlessly in the crockpot after two hours on low. The hardest part of this spinach artichoke dip is pressing all the water out of the spinach and artichoke hearts. It’s the most important step as your dip will turn out watery and will separate if the time isn’t taken to really work all that water out.

You can serve this spinach artichoke dip with tortilla chips, bagel chips, pretzel crisps, crackers or celery sticks. It is just as good as a restaurant, and the recipe makes a ton of dip! You can turn the crockpot to the warm setting once everything is melted together and stir as needed. It will stay ready for guests all night.

If you love a good dip, check out whipped goat cheese with candied bacon and dates or almond baked brie


Tips for the Best Spinach Artichoke Dip


  • You must get the water out of the spinach and the artichoke hearts. I can’t stress this enough. Use a colander or a mesh strainer and press the rinsed spinach against the sides over and over again until all the water is expressed. Take each artichoke heart and turn upside down and squeeze out the water. It’s okay if the hearts break apart some when you do this. They all break apart during the cooking process anyway.
  • Don’t turn the crockpot higher than low.
  • You don’t need to soften the cream cheese before adding to the crockpot.
  • If your dip starts to dry out, add a little heavy whipping cream and stir.



Crockpot Spinach Artichoke Dip

A three-cheese spinach artichoke dip made in the crockpot in just 2 hours.
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Course Appetizer


  • 12 oz thawed frozen spinach
  • 28 oz artichoke hearts (2 cans) drained, rinsed
  • 16 oz cream cheese
  • 1/2 c mayonnaise
  • 1/2 c sour cream
  • 16 oz mozzarella cheese
  • 1 c parmesan cheese grated
  • 1 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp garlic powder


  • Set a crockpot to low.
  • Thaw frozen spinach or place in a colander and rinse until thawed. Squeeze all of the water out.
  • Drain canned artichoke hearts. Squeeze all the water out of each one.
  • Place cream cheese, mayonnaise, sour cream, spinach, artichoke hearts, mozzarella and seasoning to crockpot. Stir. Cover and cook for 2 hours.
  • Remove lid, stir and serve.


If your dip starts to dry out, stir in heavy whipping cream. 
Tried this recipe?Let us know how it was!