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My go-to appetizer pretty much anywhere and this Slow Cooker Spinach and Artichoke Dip beats any I have ever had. Hands down! Made in the Crockpot to keep it warm, as that is how it is best enjoyed. You can serve with tortillas, but I really love these small slices of baguette. Toasted, or not, I’ll leave that up to you 🙂
Canned baby artichokes are drained and chopped. If there are any tough outer leaves, discard those. There is a lot of moisture content, so press them dry with paper towels.
Can I use frozen spinach?
Absolutely! I actually prefer it in this recipe. I’m using a box of frozen spinach that has been thawed, drained and squeezed dry of any excess liquid. You’ll also need about 1/4 cup of diced red bell pepper.
Can I make spinach artichoke dip in advance?
Yep! Just prep all of your ingredients and place into a container in the fridge. Everything goes into the Crockpot and you are ready to go. Just allow a bit more cooking time since you are starting out with cold ingredients and they take a bit more time to warm up.
Ready to cook? Let’s get started…
Place the ingredients into your slow cooker or Crockpot.
Next, add mayonnaise.
And my secret ingredient, jarred Alfredo sauce. Did you know that restaurants like Applebee’s also use prepared Alfredo sauce in their dip? That’s what makes it so creamy and dreamy and delicious! I’m so addicted to this dip. Can you tell? 🙂
Add a bit of garlic powder.
Salt helps bring out the flavors.
About a cup of shredded Swiss cheese goes in. If you wanted to add more, you wouldn’t get any complaints from me!
This little Crockpot was the best thing I have ever invested in. It’s only 2.5 quart and perfect for smaller jobs such as this one. You can still find them on Amazon (*affiliate link) for around $26.
I purchased long, thin baguette and cut them into 1/2″ pieces and lightly toasted them. If you prefer, you could make them crisp by cooking them a bit longer.
Again, feel free to use tortilla chips if that’s more your thing. Equally as delicious!
Can I reheat Slow Cooker Spinach and Artichoke Dip?
Yes! It actually reheats really well. Just refrigerate any leftovers and reheat, either in the slow cooker or for faster results, a microwave!
Did you make this recipe for Slow Cooker Spinach and Artichoke Dip? If so, leave me a comment and let me know what you thought. You can always tag me on Instagram @aimee_stock. I always love seeing what you come up with. As always, I appreciate your likes, comments, shares and PINS. It helps so much!
Slow Cooker Spinach and Artichoke Dip
- Slow Cooker / Crockpot
- 14 oz Can of Artichokes drained, chopped and patted dry
- 1 box Frozen Spinach thawed and squeezed to drain
- 1/4 c Red Pepper diced, plus a bit more for garnish
- 1/2 c Mayonnaise
- 1/2 c Alfredo Sauce
- 1/8 tsp Garlic Powder
- 1/4 tsp Salt
- 1 c Swiss Cheese grated
- Tortilla Chips or Toasted Baguette Slices
- Add everything to the slow cooker and cook on low for 2 to 4 hours.
- Garnish with extra diced red pepper and/or parsley.
- Serve warm with tortilla chips or sliced & toasted baguette.