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Slow Cooker Spinach Artichoke Dip

by Katerina

5 from 6 votes

Dec 16, 2023

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Indulge in the ultimate appetizer with our Slow Cooker Spinach Artichoke Dip, a rich and cheesy deliciousness that’s a must-have for any gathering.

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Infused with the sweet and savory flavors of roasted red peppers, this dip elevates the classic spinach artichoke blend to new heights of deliciousness. It’s the perfect warm, comforting snack that combines tangy, piquant notes with a melt-in-your-mouth cheesy experience, making it an irresistible start to any meal or a festive highlight at parties.

Why We Love This Dip

• Convenience: The slow cooker method makes it incredibly easy to prepare and keep warm, perfect for entertaining without a hassle.
• Flavor Fusion: The addition of roasted red peppers adds sweetness and depth to the traditional spinach and artichoke combination.
• Versatility: It’s a versatile dip that pairs with various dippers, from bagel chips to veggie sticks and tortilla chips.

Spinach Artichoke Dip Ingredients

• Roasted Sweet Red Peppers: These are usually stocked near the salad dressings or canned veggies. You’ll need one 12-oz jar.
• Marinated Artichoke Hearts: A 6.5-oz jar. These are usually quartered. You’ll also need to reserve 1/3 cup of the liquid to use in the dip.
• Frozen Chopped Spinach
• Cream Cheese: Cube the cream cheese and bring it to room temperature.
• Fresh Mozzarella: The mozzarella should also be cubed, or get fresh mozzarella mini balls.
• Fresh Shredded Parmesan: This adds a wonderful depth of flavor and a needed punch of salt.
• Feta Crumbles: For tartness and richness.
• Mayonnaise: Feel free to use a keto-friendly mayonnaise if desired.
• Fresh Garlic: Mince or put through a garlic press.
• Crackers: For serving.

How to Make Slow Cooker Spinach Artichoke Dip

1. Chop the Peppers and Artichokes. Grease the insert of a 3-quart slow cooker with cooking spray. Remove peppers and artichokes from their marinades. Chop the peppers and artichokes roughly and sprinkle into the slow cooker.
2. Add the Spinach and Cheeses. Evenly sprinkle the chopped spinach, cream cheese cubes, mozzarella, parmesan, feta, mayonnaise, and garlic over the peppers and artichokes.
3. Add Reserved Liquid. Stir in liquid; mix until everything is combined.
4. Cook the Dip. Cover and cook on HIGH for 2 hours. Then uncover, stir, re-cover, and continue to cook for 30 more minutes (or up to 1 hour). Stir again before serving.

Possible Recipe Variations

• Spicy and Tasty: Add some heat by stirring in some spicy wing sauce, Tabasco sauce, Sriracha, or cayenne to taste.
• Switch up the cheese: Opt for your preferred type of shredded cheese instead of using Mozzarella.
• Did Someone Say Bacon? I love sprinkling crunchy, crispy bacon bits over the top of this delicious dip just before serving. So good! You can also stir in cooked diced ham.
• Crunchy and Crisp: Add a can of drained water chestnuts, roughly chopped, to give this dip a refreshing, crunchy bite.

Serving Suggestions

• Go Crackers! I love serving this delicious dip with pita crackers, water crackers, and butter crackers.
• Pastry Chef: Add a side of my Puff Pastry Cheese Sticks – you will love them!
• Expect the Unexpected: Serve Spinach Artichoke Dip with Crispy Popcorn Shrimp! The flavors complement each other.

How to Store and Reheat Leftovers

• To refrigerate, cover well or store in airtight food-storage containers and keep for up to 4 days.
• To freeze, separate dip into portions and seal each portion in a freezer bag, pushing out as much air as possible before sealing. Thaw completely in the refrigerator before reheating.
• To reheat, place in an oven-proof dish and bake at 350°F until heated through, 10-20 minutes. Stir well before serving.

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5 from 6 votes

Slow Cooker Spinach Artichoke Dip

by Katerina | Easy Weeknight Recipes

Infused with the sweet and savory flavors of roasted red peppers, this Slow Cooker Spinach Artichoke Dip elevates the classic dip to new heights of deliciousness.

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings: 16

Ingredients 

1x2x3x

• ▢ 1 (12-oz jar) roasted sweet red peppers,
• ▢ 1 (6.5-oz jar) marinated quartered artichoke hearts,, ⅓-cup liquid reserved
• ▢ 1 (10-oz package) frozen spinach,, chopped into cubes
• ▢ 1 (8-oz package) cream cheese,, room temperature, cut in cubes
• ▢ 8 ounces fresh mozzarella cheese,, cut in cubes (or use fresh mozzarella mini cheese balls)
• ▢ 1 cup fresh shredded parmesan cheese
• ▢ 1 cup crumbled feta cheese
• ▢ ¼ cup mayonnaise
• ▢ 2 cloves garlic,, minced
• ▢ crackers,, for serving

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Instructions 

• Grease the insert of a 3-quart slow cooker with cooking spray.
• Remove the peppers from the jar and chop them up, then transfer them to the slow cooker insert.
• Drain the artichokes, reserving 1/3 cup of the liquid. Chop the artichokes and transfer them to the slow cooker.
• To the slow cooker, add chopped spinach, cream cheese, mozzarella, feta, mayonnaise, and garlic.
• Stir in the reserved liquid; mix until everything is combined.
• Cover and cook on HIGH for 2 hours.
• Stir and continue to cook for 30 minutes and up to 1 hour longer.
• Remove cover and stir well.
• Let stand several minutes.
• Serve with crackers.

Equipment

• Measuring Cups and Spoons
• Chef Knife
• Slow Cooker
• Wooden Spoons

Notes

• To make the Dip in the oven, thaw the frozen spinach and wring out as much of the water as possible. Preheat the oven to 350˚F. Combine all the ingredients in a mixing bowl, transfer them to a 2-quart baking dish, and bake for 18 to 22 minutes or until hot and bubbly.

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 419mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3233IU | Vitamin C: 31mg | Calcium: 233mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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