Indulge in the ultimate appetizer with our Slow Cooker Spinach Artichoke Dip, a rich, cheesy crowd-pleaser that’s ideal for parties, game days, or cozy nights in.
Layered with the sweet, savory brightness of roasted red peppers and a blend of cheeses, this dip elevates the classic spinach-artichoke mix. Served warm from the slow cooker, it delivers tangy, piquant notes and a melt-in-your-mouth texture that keeps guests coming back for more.
Why We Love This Dip
- Convenience: Make it in the slow cooker and keep it warm for hours—perfect for entertaining with minimal effort.
- Flavor Fusion: Roasted red peppers add sweetness and depth to the traditional spinach and artichoke base.
- Versatility: Serve with crackers, pita chips, tortilla chips, or fresh veggie sticks for a crowd-pleasing starter.
Ingredients
- Roasted sweet red peppers — 1 (12-oz jar)
- Marinated artichoke hearts — 1 (6.5-oz jar), quartered; reserve 1/3 cup of the liquid
- Frozen chopped spinach — 1 (10-oz) package
- Cream cheese — 1 (8-oz) package, room temperature, cut into cubes
- Fresh mozzarella — 8 oz, cut into cubes (or use mini mozzarella balls)
- Fresh shredded Parmesan — 1 cup
- Crumbled feta — 1 cup
- Mayonnaise — 1/4 cup
- Fresh garlic — 2 cloves, minced
- Crackers — for serving
How to Make Slow Cooker Spinach Artichoke Dip
- Prep the slow cooker. Grease the insert of a 3-quart slow cooker with cooking spray.
- Chop the peppers and artichokes. Drain and chop the roasted red peppers. Drain the artichokes, reserving 1/3 cup of the liquid, then chop them roughly and add both to the slow cooker.
- Add spinach and cheeses. Evenly distribute the frozen spinach, cream cheese cubes, mozzarella, Parmesan, feta, mayonnaise, and minced garlic over the peppers and artichokes.
- Incorporate the reserved liquid. Stir in the reserved artichoke liquid and mix until combined.
- Cook. Cover and cook on HIGH for 2 hours. Uncover, stir, re-cover, and continue cooking for an additional 30 minutes to 1 hour as needed. Stir well before serving and let stand a few minutes.
Recipe Variations
- Make it spicy: Add hot sauce, Sriracha, Tabasco, or a pinch of cayenne for heat.
- Change the cheese: Substitute your favorite shredded cheese—cheddar or pepper jack work well.
- Add bacon or ham: Top with crispy bacon bits just before serving or stir in cooked diced ham for savory richness.
- For crunch: Fold in chopped, drained water chestnuts for a refreshing texture contrast.
Serving Suggestions
- Serve warm with pita crackers, water crackers, butter crackers, or tortilla chips.
- Offer puff pastry cheese sticks or fresh vegetable sticks on the side for variety.
- For a fun twist, pair the dip with crispy shrimp or other fried finger foods.
Storing and Reheating Leftovers
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Portion the dip into freezer bags, remove excess air, and freeze. Thaw completely in the refrigerator before reheating.
- Reheat: Transfer to an oven-safe dish and bake at 350°F until warmed through, about 10–20 minutes. Stir before serving.
Slow Cooker Spinach Artichoke Dip
Infused with the sweet and savory flavors of roasted red peppers, this slow cooker version brings the classic dip to life with minimal effort.
Prep Time: 15 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes | Servings: 16
Ingredients
- 1 (12-oz jar) roasted sweet red peppers
- 1 (6.5-oz jar) marinated quartered artichoke hearts, reserve 1/3 cup liquid
- 1 (10-oz) frozen spinach
- 1 (8-oz) cream cheese, room temperature, cubed
- 8 oz fresh mozzarella, cubed
- 1 cup fresh shredded Parmesan
- 1 cup crumbled feta
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Crackers, for serving
Instructions
- Grease a 3-quart slow cooker insert with cooking spray.
- Chop the roasted peppers and add them to the slow cooker.
- Drain the artichokes, reserving 1/3 cup of the liquid. Chop the artichokes and add them to the slow cooker.
- Add the frozen spinach, cream cheese, mozzarella, Parmesan, feta, mayonnaise, and garlic.
- Stir in the reserved liquid and combine ingredients.
- Cover and cook on HIGH for 2 hours. Stir, then continue cooking for 30 minutes to 1 hour more if needed.
- Remove the cover, stir well, let stand a few minutes, and serve with crackers.
Equipment
- Measuring cups and spoons
- Chef knife
- 3-quart slow cooker
- Wooden spoon or spatula
Notes
Oven method: Thaw and squeeze excess water from the spinach. Combine ingredients in a mixing bowl, transfer to a 2-quart baking dish, and bake at 350°F for 18–22 minutes or until hot and bubbly.
Nutrition (per serving, approximate)
Calories: 189 kcal | Carbohydrates: 4 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 419 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portions.
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