Appetizers Editor's Picks Slow Cooker

Slow Cooker Spinach and Artichoke Dip

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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 🙂

Slow Cooker Spinach and Artichoke Dip HERO SHOT

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.

Chopping artichokes

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.

Chopping spinach

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.

Placing ingredients into a slow cooker

Next, add mayonnaise.

Adding mayonnaise to the slow cooker

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? 🙂

Adding Alfredo sauce to the slow cooker

Add a bit of garlic powder.

Adding garlic powder to the slow cooker

Salt helps bring out the flavors.

Adding salt to the slow cooker

About a cup of shredded Swiss cheese goes in. If you wanted to add more, you wouldn’t get any complaints from me!

Adding cheese to the slow cooker

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.

Overhead of Slow Cooker Spinach and Artichoke Dip

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!

Pinterest image for Slow Cooker Spinach and Artichoke Dip

Slow Cooker Spinach and Artichoke Dip

Slow Cooker Spinach and Artichoke Dip
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer
Cuisine: American
Keyword: slow cooker
Servings: 8 servings
Author: aimeestock

Equipment

  • Slow Cooker / Crockpot

Ingredients

  • 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

FOR SERVING:

  • Tortilla Chips or Toasted Baguette Slices

Instructions

  • 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.

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