Slow Cooker Spinach Artichoke Dip Recipe
Slow Cooker Spinach Artichoke Dip Recipe photo by Taste of Home

Slow Cooker Spinach Artichoke Dip Recipe

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This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Jan Haberstich, Waterloo, Iowa
TOTAL TIME: Prep:10 min. Cook: 2 hours
MAKES:12 servings
TOTAL TIME: Prep:10 min. Cook: 2 hours
MAKES: 12 servings


  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 cup fresh baby spinach, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped red onion
  • 1/4 teaspoon garlic powder
  • Assorted crackers or sliced breads

Nutritional Facts

1/4 cup (calculated without crackers): 127 calories, 11g fat (3g saturated fat), 15mg cholesterol, 217mg sodium, 3g carbohydrate (1g sugars, trace fiber), 4g protein


  1. Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through.
  2. Stir to blend. Serve with crackers. Yield: 12 servings (1/4 cup each).
Originally published as Spinach Artichoke Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p89

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 1, 2013

"I made a double batch of this and it was super bland. I wound up adding a whole container (16oz!) of Parmesan cheese as well as some garlic salt."

Reviewed Dec. 9, 2012

"I doubled this recipe & added a brick of cream cheese, a few diced jalapeños, & served it with toasted baguette & pita chips..Yummy"

Reviewed Nov. 24, 2012

"I made this for a group of friends and they said it was the best artichoke dip they've ever had! And then they asked for the recipe..... Delicious!!"

Reviewed Dec. 27, 2011

"Best I've ever had! I made it in the oven instead of using a crock pot and it turned out just as good. Baked covered at 350F for 30 minutes. I will definitely double the recipe the next time."

Reviewed Dec. 4, 2011

"Very tasty dip. :) I added a couple drops of Tabasco for a little tang, but it was great even without it. :) Will be a great addition to my Packer Party spread! :)"

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