I’m excited to share my take on this creamy, cheesy Spinach Artichoke Dip—a dependable crowd‑pleaser that combines earthy spinach, tangy artichokes, and molten cheeses into one irresistible party dip.
Why I’ll Love This Recipe
I love how rich and comforting this dip is, yet it’s surprisingly easy to throw together. The balance between the tang of artichokes and sour cream, the gooey stretch of mozzarella, and the sharp finish from Parmesan never fails to satisfy. Hosting feels effortless, and I know this dip disappears first every time I bring it out.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen chopped spinach (12 oz)
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Artichoke hearts (14 oz, drained and roughly chopped)
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Sweet onion (½, diced)
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Cream cheese (8 oz, cubed)
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Sour cream (⅔ cup)
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Mayonnaise (¼ cup)
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Mozzarella cheese (2 cups, shredded)
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Parmesan cheese (1 cup, grated)
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Minced garlic (1 tsp)
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Salt & pepper (to taste)
directions
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Prep Your Veggies and Artichokes
I begin by dicing the sweet onion and roughly chopping the drained artichoke hearts. I add them straight into the slow cooker so the flavors can mingle early on. -
Add the Cheese, Spinach, and Creamy Goodness
Next, I toss in the frozen spinach, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, and minced garlic. A good stir makes sure everything’s well combined. -
Top with Cream Cheese
I cut the cream cheese into cubes and scatter them across the top—this ensures they melt in gradually, giving the dip its luxurious creaminess. -
Slow Cook to Perfection
I cover the slow cooker and set it on LOW for 2 hours so the flavors deepen and the cheeses meld beautifully. -
Final Stir and Finishing Touch
After 2 hours, I uncover and stir thoroughly, then cook uncovered on LOW for another 30 minutes to finish things off.
Servings and timing
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Servings: About 12–14 dips (1/4‑cup serving per person)
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Prep time: 10 minutes
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Cook time: 2½ hours (2 hours covered + 30 minutes uncovered)
Variations
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Fresh spinach option: Sauté 1 pound fresh spinach until wilted, squeeze out liquid, then add.
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Spicy twist: Stir in crushed red pepper flakes or diced jalapeño for heat.
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Cheese swaps: Mix in pepper jack instead of mozzarella for a sharper kick, or feta for tanginess.
storage/reheating
Let the dip cool to room temperature, then store in an airtight container in the fridge for up to 4 days—flavors even improve! To freeze, leave space in the container and freeze up to 2 months; thaw overnight before reheating. To reheat, I return it to the slow cooker on LOW for 30–60 minutes (stirring halfway), or microwave individual portions in 30‑second bursts, stirring between until warm and silky. Optionally, I add a sprinkle of cheese before serving to revive the gooey top.
FAQs
Can I make this dip without a slow cooker?
Absolutely! I mix everything in an oven‑safe dish and bake at 350 °F (175 °C) for about 30 minutes, stirring halfway. It bubbles beautifully and gets golden edges just like the slow‑cooked version.
Is it possible to use fresh spinach instead of frozen?
Yes! I use 1 pound fresh spinach, sauté it until wilted, squeeze out excess moisture, and then add. This ensures the dip stays creamy, not runny.
Can I prepare this dip ahead for a party?
Definitely. I prepare the mixture a day ahead, cover it, and refrigerate. On the day of, I cook as directed. It’s a great potluck dish—I transport it right in the slow cooker.
How do I make this gluten‑free?
The dip itself is gluten‑free. I just serve it with gluten‑free crackers, chips, or veggies to keep everything safe and delicious.
What if I want an extra‑spicy version?
For a little kick, I add a pinch of crushed red pepper flakes or finely diced jalapeño when stirring the base. The spicy heat contrasts nicely with the creamy mix.
Conclusion
This Spinach Artichoke Dip is my go‑to whenever I want to wow a crowd without the fuss. Rich, melty, and totally addictive, it’s guaranteed to be the first thing to vanish at any gathering. Grab your chips, gather your friends, and enjoy the creamy goodness together!
