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5 from 3 votes

Slow Cooker Spinach and Artichoke Dip

Course: Appetizer
Cuisine: American
Author: Nikki - Soulfully Made


  • 10 ounces baby spinach, chopped
  • 1 (13.75 ounce) can quartered artichokes, drained and chopped
  • 8 ounces block cream cheese, cubed
  • 1 cup sour cream
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated or shredded
  • 4 cloves garlic, minced
  • 1/4 tsp salt (or to taste)
  • 1/2 tsp pepper


  • Spray Slow Cooker with cooking spray. 
  • In a bowl combine all ingredients and mix well. You can do this in the slow cooker as well.
  • Place slow cooker on high for 2 hours or on low for 3 to 4 hours and cook until warm and cheeses are melted. Stir to make sure well combined and taste to adjust salt as needed. 
  • Transfer to a serving dish, top with addition cheese, if desired, and place in oven  under the broiler to brown cheese for a minute or two (just watch it so it doesn't burn) or leave in slow cooker and serve.


This can also be made the day before. Let cool down a bit and then store in air tight container and served cold. Stores well in refrigerator for up to three days.