Slow Cooker Cheesy Spinach and Artichoke Dip

My Slow Cooker Cheesy Spinach and Artichoke Dip is a perfect holiday appetizer. Easy to make, and warmed in a slow cooker for a simple hands-off recipe that everyone will love. Packed with cheese, spinach, and artichoke hearts this slow cooker dip will be a fast favorite.

Ohhhh…My weakness…. I love slow cooker spinach and artichoke dip (or crock pot spinach and artichoke dip- whichever you prefer). The cheesier and gooier the dip the better!

This dip recipe fits perfectly in a mini slow cooker or crock pot. Typically, a mini slow cooker is 1 ½ - 2 quarts, and great for dips. I also have a little dipper, but I like the mini better because I can adjust the heat and it isn't automatically on.

This dip is also mayo free, which I love for warm dips, and uses ricotta. The ricotta gives the dip a light and creamy texture, and warms perfectly with the other cheeses.

My Slow Cooker Cheesy Spinach and Artichoke Dip is great for a family night, or maybe a small group. The portion is smaller, and it reheats beautifully for quick snack.

Ingredients

• cream cheese: I use plain full-fat cream cheese
• ricotta cheese: I prefer to use whole-milk ricotta
• sour cream
• canned chopped artichoke hearts: canned artichoke hearts that are not chopped are also fine, but increase to two cans and chop at before putting them in the slow cooker.
• frozen chopped spinach: fresh spinach can work, but it needs to be chopped and the stem removed.
• shredded Monterrey jack cheese: shredded and bagged cheese works fine, but you can shred from a block of cheese as well.
• shredded Parmesan cheese: shredded and bagged cheese works fine, but you can shred from a block of cheese as well.
• onion powder
• garlic salt
• black pepper

Let's Talk Cheese

This slow cooker dip is loaded with lots of cheesy goodness. My Slow Cooker Spinach and Artichoke dip used cream cheese, ricotta, and sour cream for the base. I love this mixture because is stays light and fluffy, but there is no shortage of a creamy texture.

I also add monterrey jack cheese and parmesan. I love the nutty and salty parmesan flavor, and the monterrey jack cheese melts perfectly.

If you are looking to substitute a cheese here are a few great options:

For monterrey jack: mozzarella, cheddar jack, colby, muenster, or baby swiss are great options.

For parmesan: asiago or romano are great substitutions.

This dip has the perfect amount of cheese. It is important not to use a cheese that doesn't melt well because it will impact the texture of the dip. I am a sharp cheddar lover, but it is not my first choice for this recipe.

Instructions

1. In a large bowl mix all ingredients together.
2. Pour into a small crock pot and heat on low until warm and gooey for 2 hours.
3. Serve with tortilla chips, crackers, and veggies.

Tips

Use a mini slow cooker for this recipe. It can be made in a larger cooker, but reduce the warming time by half.

Frozen chopped spinach works well for my Slow Cooker Cheesy Spinach and Artichoke Dip. However, it is important to press all the liquid from the thawed spinach. If you can fresh spinach for this recipe, but I recommend chopping it well and removing the stems.

For dip delivery systems, I recommend tortilla chips, sliced bread, and veggies.

Another tip: when the dip is warm turn down the heat to the warm setting or the sides will get a little too well done.

Looking For More Festive Dip Recipes?

Loaded Beer Dip

Homemade French Onion Dip

Caramel Apple Dip

Slow Cooker Cheddar Bacon Ale Dip

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This post was originally published in 2011 and was updated in 2020 for reader enhancement and enjoyment.