Spinach Artichoke Dip

Spinach Artichoke Dip is a warm, creamy dip filled with melted cheese, spinach, and chunks of artichokes. Whether you make it in the slow cooker or bake it in the oven, it’s always a crowd-pleasing appetizer for parties, holidays, and game days.

I am providing a double dose of both cooking methods so you can get exactly what you need for your next party.

Ingredients

The ingredients vary slightly in each recipe based on the cooking method.

Crockpot Dip Method

• 10 oz frozen spinach, thawed and drained
• 14 oz jar quartered artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 oz cream cheese, softened and cubed

Oven-Baked Method

Here are the ingredients to make Spinach Artichoke dip in the oven.

• 8 to 10 slices cooked bacon (optional)
• 12 oz can marinated artichoke hearts, drained and chopped
• 10 oz frozen chopped spinach, thawed and drained
• 8 oz chive and onion cream cheese spread
• 8 oz sour cream
• 1 cup shaved Parmesan cheese
• 1/2 cup mayonnaise

How to make Crockpot Spinach Artichoke Dip

This slow cooker version is simple and stays warm for easy serving. Its the best method if you are serving at a party or potluck and need it to stay good for a few hours.

How to make it:
Spray your slow cooker with nonstick spray or use a liner. Add spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, salt, pepper, and cubed cream cheese. Give it a quick stir. Cover and cook on high for 2 hours or low for 3 hours, stirring at least once per hour. Once melted and bubbly, stir well and serve warm right out of the slow cooker.

Tip: You can make this dip ahead of time, refrigerate it, and reheat in the slow cooker before serving.

Oven-Baked Spinach Artichoke Dip

If you love a golden, bubbly top, the oven-baked version is perfect.

How to bake it:
Preheat the oven to 400°F. Grease a 9×11 baking dish. In a large bowl, mix spinach, artichokes, cream cheese spread, sour cream, Parmesan, mayonnaise, and bacon if using. Spread the mixture into the dish and bake for 15 to 20 minutes until hot, melted, and golden on top.

Serve warm with chips, crusty bread, or veggies.

Variations and Add-Ins

These ingredient variations are fine for either method.

• Add extra mozzarella or Gruyère for a cheesier version.
• Mix in cooked crab or shrimp for a seafood twist.
• Spoon into large mushroom caps and bake for stuffed mushroom appetizers.
• Substitute sour cream with plain Greek yogurt for a lighter option.
• Add chopped water chestnuts for crunch.

Best Dippers for Spinach Artichoke Dip

This dip is heavy and creamy, so thick dippers work best. Try sliced French bread, pita chips, or sturdy crackers like Triscuits. For a low-carb option, serve with celery, bell pepper slices, cucumber, or carrots.

Can I Use Fresh Spinach?

Yes, but it requires more prep. Blanch fresh spinach leaves, drain well, chop, and use as you would frozen spinach.

Can I Make Spinach Artichoke Dip Ahead of Time?

Yes. Assemble the dip and store it covered in the fridge overnight. If baking, let it sit at room temperature for about 30 minutes before placing it in the oven. Pre-chilled dips may need a few extra minutes to bake fully.

• If you want to skip the artichokes, I do have the original Knorr Spinach Dip Recipe here. Its just as tasty. Love warm dips? Browse the full collection of hot dip recipes for more cheesy party favorites