Creamy, cheesy Crockpot Spinach & Artichoke Dip the easiest warm appetizer for parties and game day!

Scale

10 oz frozen chopped spinach, thawed and drained

14 oz canned artichoke hearts, drained and chopped

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded mozzarella

1/2 cup grated Parmesan

1/4 cup mayonnaise (optional)

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp onion powder

1/4 tsp crushed red pepper flakes (optional)

Tortilla chips, crackers, bread, or veggies for serving

1. Add cream cheese, sour cream, mozzarella, Parmesan, mayo, garlic, salt, pepper, and onion powder to the crockpot.

2. Stir in chopped spinach and artichokes.

3. Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally.

4. Once hot and melted, stir well.

5. Top with extra Parmesan or red pepper flakes if desired.

6. Serve warm with chips, crackers, or veggies.

Be sure to drain spinach very well to avoid watery dip.

Fresh spinach works—sauté 5 oz until wilted.

Keeps warm in the crockpot for hours.

Add pesto or roasted garlic for extra flavor.

Leftovers reheat easily on the stovetop.

Keywords: spinach artichoke dip, crockpot dip, party appetizer