Crockpot Spinach and Artichoke Dip at the Table

A bowl of spinach and artichoke dip with a cracker sticking out.

Cheesy and silky, with just a subtle hint of tang, this Spinach and Artichoke Dip recipe is made in the crockpot for a hands-off appetizer. Cooked until warm and bubbly, it’s given a boost of flavor with Mediterranean-inspired ingredients for a crowd-pleasing dip everyone will fall head over heels for.

The Finest Spinach and Artichoke Dip: Why This Recipe Will Knock Your Socks Off

You’ve probably had spinach and artichoke dip, but we’re willing to bet you’ve never had it like this before! Our recipe elevates the original version into an appetizer or snack that’s absolutely bursting with a rich, tangy flavor that will leave you coming back for more.

Even better, it’s:

Made in the crockpotfor simple assembly and minimal prep.
Created with simple ingredients.
Reliable for feeding a crowd.
Simple to prepare in advance and lasts for days in the fridge.

Close up image of ingredients to make Mediterranean-inspired spinach and artichoke dip.

Ingredients for a warm spinach and artichoke dip recipe in a crockpot.

What’s In This Spinach and Artichoke Dip Recipe?

This crockpot artichoke and spinach dip features all the classic ingredients you’d expect, plus a few extra goodies to dial up the deliciousness. Here’s the lineup of what you’ll need:

Spinach – We use fresh baby spinach and chop it finely. If preferred, frozen chopped spinach can be substituted. Just be sure to let it thaw, and squeeze out all the excess liquid.
Artichokes – Use canned, quartered artichokes that have been drained and chopped.
Olives – Kalamata olives add a tangy, briny flavor that nicely balances out the richness of the cheese.
Pimentos– Sold in jars, these peppers provide extra sweetness and a pop of color.
Cheese – A combination of feta cheese, cream cheese, and mozzarella cheese creates the smooth, silky consistency and rich flavor we look for in warm spinach and artichoke dip. For the finest results, we recommend using full-fat varieties.
Sour Cream – This is incorporated to help combine the ingredients, creating a smoother, fluffy texture and a decadent base.
Garlic – Use fresh cloves for the finest taste.
Seasonings – Salt, pepper, and oregano enhance the rest of the ingredients while adding a hint of herbaceousness.

How to Make Hot Crockpot Spinach and Artichoke Dip in Just a Few Steps

Thanks to the crockpot, this is the simplest warm spinach and artichoke dip recipe you’ll ever whip up!

Combine the Ingredients. In a large bowl, add all the ingredients, stirring until they’re well incorporated.
Cook. Transfer the mixture to the crockpot, cover, and cook until the cheese is melted.
Adjust. Stir the mixture, and give it a taste test. Adjust the seasonings as needed.
Serve. Scoop the dip into a serving dish, garnish with extra cheese, and serve warm.

A chip scooping up spinach and artichoke dip from a bowl. — Make a big batch of this artichoke and spinach dip for the reliable party appetizer.

Serving Suggestions

Savor the goodness of this simple spinach and artichoke dip with your go-to dippers. We like to serve it with irresistible pairings like:

Warm tortilla chips
Toasted crostini
Pita bread
Crackers
Veggie sticks

How to Store and Reheat

Make Ahead: To prepare in advance, combine the ingredients for the dip. Then, keep them covered, and store them in the fridge for up to 48 hours. To cook, allow the mixture to come to room temperature, and follow the instructions listed in the recipe card below.
To Store: Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to three to four days.
To Reheat: To warm, transfer your dip back to the crockpot set to warm. Or, heat them in the microwave for a few seconds until your desired temperature is reached.

Common Questions About This Spinach and Artichoke Dip Recipe

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and thoroughly drain the spinach to avoid a watery dip. It’s a super convenient shortcut with the same silky result.

Do I need fresh or canned artichokes?

Either works great! Canned artichoke hearts are simple and plump perfectly, while fresh-packaged ones (in water) have a more vibrant texture—just drain well before tossing in.

Does it stay hot on the “warm” setting?

Yep, the warm setting maintains a cozy dip without overcooking, keeping everything melted and scoopable throughout your party or movie night.

Can I prep it ahead of time?

Definitely—assemble all of the ingredients in the crockpot, cover, and refrigerate for up to a day. Then just pop it on low a few hours before serving for simple entertaining.

More Crowd-Pleasing Dip Recipes

Whether you’re throwing a party or simply scouting for snack inspiration, we’ve got your back with these fantastic dips listed below!

A bowl of crockpot spinach and artichoke dip with a pita chip sticking out.

the Ayyem kitchenServings: 12 servings

Prep: 5 mins
Total: 5 mins

Make this Mediterranean-inspired hot spinach and artichoke dip recipe in the crockpot for a hands-off appetizer to please any crowd! Email

Ingredients

2 10-ounce bags fresh baby spinach, roughly chopped
2 13-ounce cans quartered artichoke hearts, drained and chopped
1/2 cup Kalamata olives sliced
1 4 ounce jar pimentos, drained
8 ounces feta cheese crumbles
2 teaspoons dried oregano
2 8-ounce bricks cream cheese
2 cups sour cream or Greek yogurt
2 cups Mozzarella cheese shredded + more for garnish
6 cloves garlic minced
1 teaspoon black pepper
1/2 teaspoon fine sea salt

Instructions

In a bowl, add the chopped spinach, artichoke hearts, Kalamata olives, pimentos, feta cheese, oregano, cream cheese, sour cream, Mozzarella cheese, garlic, black pepper, and salt. Stir briefly to combine.2 10-ounce bags fresh baby spinach, roughly chopped, 2 13-ounce cans quartered artichoke hearts, drained and chopped, 1/2 cup Kalamata olives, 1 4 ounce jar pimentos, drained, 8 ounces feta cheese crumbles, 2 teaspoons dried oregano, 2 8-ounce bricks cream cheese, 2 cups sour cream or Greek yogurt, 2 cups Mozzarella cheese, 6 cloves garlic, 1 teaspoon black pepper, 1/2 teaspoon fine sea salt
Transfer the mixture to the bowl of a crockpot. Cover, and cook on low for 2-3 hours or on high for 1 hour or until the cheese is completely melted. NOTE: Adjust the cooking time according to your crockpot’s instructions and until the dip has reached the desired consistency.
Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
Transfer the dip to a serving dish. Garnish with extra shredded Mozzarella cheese, if desired. Serve warm with tortilla chips, bread slices, or a dipper of choice.
Store leftovers in an airtight container in the fridge for three to four days.