Slow cooker spinach artichoke dip delivers all the rich, bubbly goodness of the party classic with barely any hands-on time. Cream cheese, mayonnaise, Parmesan, and cheddar melt around tender spinach and artichokes, finished with toasted pecans for crunch — guests really will ask for the recipe.
Craving that irresistibly creamy, cheesy spinach artichoke dip from your favorite restaurant? Skip the reservations! This slow cooker version delivers all the rich, bubbly goodness you love with minimal effort. It’s so decadent and flavorful, your guests will be begging for the recipe. Be warned: you might want to make a double batch, because this dip disappears fast! Perfect for parties, game days, or just a cozy night in.
Ingredients
• Nonstick cooking spray
• 3 tablespoons (45 ml / 1.5 fl oz) butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 13.75-ounce can artichoke hearts, drained and chopped
• 1 8-ounce package full-fat cream cheese, cut into small cubes
• ½ cup mayonnaise
• ¾ cup shredded Parmesan cheese
• 2 cups (480 ml) shredded cheddar cheese
• ½ cup coarsely chopped pecans, toasted
Instructions
1. Spray the stoneware of your slow cooker with nonstick cooking spray.
2. Melt the butter in a medium skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, for 3 to 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant. Transfer the onion mixture to a large bowl.
3. Add the drained spinach, chopped artichokes, cream cheese, mayonnaise, Parmesan cheese, and cheddar cheese to the bowl. Stir until everything is well combined.
4. Spoon the mixture into the prepared slow cooker. Cover and cook on High for 1 hour, stirring after 30 minutes to ensure even melting.
5. Sprinkle with toasted pecans just before serving.
Nutritional Information
• Per Serving: 300 Calories ★ 27 g (0.95 oz) Fat (81%) ★ 3 g (0.11 oz) Net Carbs (4%) ★ 9 g (0.32 oz) Protein (12%)
Pro Tips
• To toast nuts and intensify their flavor, spread them in a single layer on a baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until fragrant.
• For the creamiest dip, ensure you squeeze as much water as possible from the thawed spinach. A clean kitchen towel or cheesecloth works perfectly for this.
• This recipe is designed for a small slow cooker (1.5 to 3 quarts). If doubling the recipe, be sure to use a larger slow cooker to accommodate the .
• Serve with a variety of dippers like tortilla chips, pita bread, crusty baguette slices, celery sticks, or bell pepper strips for a beautiful presentation.
FAQ
Q: How do I prevent my spinach artichoke dip from being watery
A: For the creamiest, non-watery dip, it’s crucial to squeeze as much liquid as possible from the thawed frozen spinach before mixing it with the other ingredients. Using a clean kitchen towel or cheesecloth is the most effective method.
Q: What can I serve with this slow cooker dip
A: This versatile dip pairs wonderfully with a variety of dippers. For a classic presentation, serve it with tortilla chips, pita bread, or crusty baguette slices. For lower-carb options, celery sticks and bell pepper strips are excellent choices.
Q: Can I double this spinach artichoke dip recipe
A: Yes, you can easily double this recipe for a larger crowd. If you do, make sure to use a larger slow cooker (4 quarts or more) to ensure there is enough room for the ingredients to cook and melt evenly.
Q: Can I make this dip without pecans
A: Absolutely. The toasted pecans are a topping for added crunch and flavor, but they are completely optional. The dip is delicious on its own without any nuts.
Pro Tips
- Squeeze as much water as possible from the thawed spinach in a clean kitchen towel or cheesecloth — that is the difference between a creamy dip and a watery one.
- Toast the pecans on a baking sheet at 350°F for 5 to 7 minutes until fragrant, and scatter them over the dip just before serving so they stay crunchy.
- This recipe is sized for a small 1.5 to 3-quart slow cooker; if you double it, move up to a larger cooker so the dip melts evenly.
- Stir the dip at the 30-minute mark so the cream cheese melts smoothly instead of sitting in unmelted cubes.
- Use freshly shredded cheeses if you can — pre-shredded varieties with anti-caking agents can make the finished dip slightly grainy.
Frequently Asked Questions
Is spinach artichoke dip keto-friendly?
This version is — about 3 g net carbs per serving with 27 g fat and 9 g protein. Serve it with celery sticks, bell pepper slices, or pork rinds instead of chips or bread.
Can I make this dip ahead of time?
Yes. Mix everything together, refrigerate, and cook it in the slow cooker when guests arrive. You can also cook it fully and rewarm it on Low, stirring occasionally.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Rewarm gently on Low in the slow cooker or in short microwave bursts, stirring between each.
Can I use fresh spinach instead of frozen?
Frozen chopped spinach works best here because it is wilted and compact. If using fresh, wilt and squeeze it dry first so the dip keeps its thick, creamy texture.
Recipe card below.
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Slow Cooker Spinach Artichoke Dip
Ingredients
Method
- Spray the stoneware of your slow cooker with nonstick cooking spray.
- Melt the butter in a medium skillet over medium-high heat.
- Add the onion and cook until tender, stirring frequently, for 3 to 5 minutes.
- Add the garlic and cook for an additional 30 seconds until fragrant.
- Transfer the onion mixture to a large bowl.
- Add the drained spinach, chopped artichokes, cream cheese, mayonnaise, Parmesan cheese, and cheddar cheese to the bowl.
- Stir until everything is well combined.
- Spoon the mixture into the prepared slow cooker.
- Cover and cook on High for 1 hour, stirring after 30 minutes to ensure even melting.
- Sprinkle with toasted pecans just before serving.
