This Spinach Artichoke Dip is one of the best spinach artichoke dips. It is always a crowd favorite, and everyone asks for the recipe. The great thing is that this recipe is so simple to make. It requires very little time, and it is easy to transport. It can serve anywhere from 10 to 12 people, perfect for parties.
Recipe Ingredient Notes
To make spinach artichoke dip, you will need the following ingredients:
Slow Cooker Ingredients
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese, cubed
- salt and pepper, to taste
Instant Pot Instructions
- salt and pepper, to taste
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, roughly chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, minced
- 8 ounces cream cheese, cut into pieces
- ½ cup chicken broth
- 2 cups parmesan cheese, shredded
- 2 cups mozzarella cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Spinach Artichoke Dip
Slow Cooker Instructions
- Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
- In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
- Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
- Cook on high for 2 – 2 ½ hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on “warm” setting until eaten. Serve with crackers, bread, or vegetables.
Instant Pot Instructions
- Plug in the Instant Pot.
- Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
- Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
- When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and add in the parmesan and mozzarella cheeses; mix until everything is incorporated.
- Keep on warm setting until served. Serve with crackers, bread or vegetables.
Recipe Modifications
We think this recipe is pretty tasty as is, but you can make substitutions to make it lower-fat or add things to make it your own recipe.
- Low Fat Substitutions
- Low-fat cream cheese instead of regular cream cheese
- Low-fat mayonnaise or vegan mayonnaise for regular mayonnaise
- Plain Greek yogurt for sour cream
- Low-fat mozzarella cheese instead of full-fat mozzarella cheese
- Skim milk for 2% Milk
- Flavor substitutions
- Crumbled bacon
- Chopped crab
- Corn
Frequently Asked Questions
This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach. If you used canned spinach, it will have a slightly saltier taste. If you use frozen spinach, you will want to thaw it and drain it really well before using it.
To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed. We would not recommend freezing this dip, because frozen mayonnaise tends to separate.
We like to serve this dip with sliced baguettes, ritz crackers, veggies (carrots, celery, cucumbers), Wheat Thins, cubed bread, tortilla chips, and pita crackers.
You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
If you are feeding a smaller crowd, you can use a 1.5-qt slow cooker and halve the recipe, but be sure to watch the cooking time, because it may not take as long to cook.
If you are not a fan of chicken broth or happen to be out of chicken broth there are a few substitutes you can use in its place, however it will alter the taste of the easy appetizer recipe slightly. Pure Wow has a great list of substitutes for chicken broth that you can use in a pinch! Some that you might not have even thought about!
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- Baked BLT Dip
- Hot Bacon & Swiss Dip
- Hot Crab Dip
- Slow Cooker Warm Chili Cheese Dip
- Warm Bacon Cheese Dip
Spinach Artichoke Dip
Ingredients
Slow Cooker Ingredients
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese, cubed
- salt and pepper, to taste
Instant Pot Instructions
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, roughly chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, minced
- 8 ounces cream cheese, cut into pieces
- ½ cup chicken broth
- 2 cup Parmesan cheese, shredded
- 2 cup Mozzarella cheese
- salt and pepper, to taste
Instructions
Slow Cooker Instructions
- Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
- In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
- Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
- Cook on high for 2 – 2 ½ hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Instant Pot Instructions
- Plug in the Instant Pot.
- Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
- Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
- When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and add in the parmesan and mozzarella cheeses; mix until everything is incorporated.
- Keep on warm setting until served. Serve with crackers, bread or vegetables.
Notes
- To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.
- You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
- This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach. Canned spinach makes it taste saltier and frozen spinach tends to water the dip down as it thaws.
- Total Time for Instant Pot: 5 minutes of prep time, 4 minutes of cook time, 10 minutes of pressurized time, for a total of 19 minutes.
- If you are not a fan of chicken broth or happen to be out of chicken broth there are a few substitutes you can use in its place, however it will alter the taste of the easy appetizer recipe slightly.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yum! Thank you.
Looks great
My family loves this stuff too! I add in some diced water chestnuts. They give it an interesting crunch. Since they don’t really have much of a taste, it doesn’t change the flavor, just the texture.
Does grated parmesan mean in the can or fresh parmesan? Also, could you use lowfat mayo and lowfat cream cheese or does full fat make a difference? Thanks!
Justine, you could use either fresh or container for the parmesan. I have always used container when I need parm. Never had an issue with it. Also lowfat products would not make much of a difference. It just won’t have that full flavor. It really just depends on what you want taste wise. I would go with a good brand of mayo and cream cheese rather than a generic.
Yes, I get confused when it says grated parmesan. Does this mean the more powdered one like that KRAFT sells in the plastic tube or do we use the fresh or long shredded parmesan in the prepackaged bags? Thanks, I am excited to try this!
Would it be safe to assume I could half all ingredients for a 2quart pot instead of a 4 quart?
That should work just fine.
This is the grated Kraft one that comes in the plastic tube like container. 🙂
Do you drain the artichokes?
Hi Pam! Yes, drain the artichokes first
Would it be possible to double the recipe? And do u just double the cook time for it as well?
If you double the recipe you will need at least a 6 quart crock pot. Or you could make it in 2 separate crock pots. Just watch it closely on the cooking time. It may take just a little bit longer to cook. You will want the cream cheese melted and it heated and cooked through.
Thanks so much for your help :)..im going to try it tomorrow
Hello! What kind of onion did you use? White, yellow, sweet? I’m just curious if any kind makes a difference in taste. Can’t wait to make this for my family get together! Thanks!!
We used a yellow onion.
Has anyone tried freezing this to make it ahead of time?
What would you suggest for a mayo substitute? My daughter has an egg allergy. Do you think a vegan mayo substitute would work or should I use something completely different.
Do you use frozen spinach or fresh?
Fresh spinach for this recipe.
Would it work if I were to slow-cook half of the recipe and freeze the other half for later?
And how long would the leftover dip last in the fridge?
We have never made this and then put it in the freezer. We eat it as fast as we make it! You can easily cut the recipe in half it it’s too much.
I made this for my New Year’s Eve party and it was AWESOME. So glad I found this website and this recipe. I used real, full fat mayo and cream cheese (It’s a party!). It was delicious.
Could you use heavy cream or half & half instead of the milk?
Great recipe i added 1lb of bacon and 1/4 cup feta and 1/4 cup cheddar to mine, put it on low and used blue tortillas, everyone loved it!!
I made this a month ago and everyone loved it. I’m making it again today and wondered if I could cook on low for 4 or 5 hours instead of high for 2-2/12. Have you tried it?
Thanks
Hi Mary. You should be fine on low but watch it closely to be sure!! 🙂
Hi, I’d like to try this in a 1.5 qt. slow cooker, what cooking time do you suggest?
Thanks a bunch!
I’m not sure that a 1.5 quart slow cooker would be big enough. You need to stir in the cream cheese and it might be to small for stirring. But the main thing is to be sure it is heated through. Just check it to be sure it’s heated through and not burning.
Hi There:
Can’t wait to try this tomorrow. I am making for teacher appreciation week and wondering about 2 things…
1) Can I mix all ingredients(maybe minus the fresh spinach)and keep in fridge overnight to save on prep time? That way I can just throw it in the crockpot in the morning.
2) Does this make a fairly sizable portion? There are 24 teachers, and there will be lots of other dishes at the luncheon. Is one recipe’s worth enough for a tasting?
Thanks,
Cheryl
I made this for a staff potluck at luck. Everyone loved it and it’s much fuller-flavored than my old standby! Definitely keeping this around for football season!
This sounds wonderful with the exception of the onion. My husband & I detest them….I know, we’re weird. We do like dried chives. Would that be a good substitution or should I just not worry about replacing the onion with something else?
Jay, couple of questions. I’m assuming you cooked bacon before adding & did you add these additional ingredients to the original recipe or did you omit anything? Thanks! Sounds yummy this way. Just wanted to clarify before attempting.
I used frozen – thawed and thoroughly drained – and it worked just fine!
This recipe was a total hit at my party today! I made sure to chop the artichokes much more finely than normal. It was so yummy, I can’t wait to eat the leftovers tomorrow!
I’m planning on making this for my work party which will be during our work day. do you think I could mix the ingredients together the night before and refrigerate?
What’s the best crackers or type of bread to eat the dip with?
Hola,
Can I use frozen spinach?
Frozen spinach works great too. Thaw and drain first.
Made this for a Christmas party. Served it with beer bread and tortilla chips. It was amazing and got tons of compliments! Thank you!
I used the leftovers on grilled chicken. So good!
I made this recipe for New Years and it was a hit! Everyone ate it including my picky 1 and 3 yr olds. I love artichokes so I doubled the amount and it worked just fine. Also, I prepped the whole thing in the crockpot and put it in the fridge overnight, traveled it two hrs the next day, plugged it in at destination and it worked out perfectly! I’m making it again next weekend for my meal exchange club.
Mine came out super watery! Not sure why I used the exact amount?! Any ideas?
We have never had a problem with this recipe coming out watery. Hopefully you drained your artichokes.
use only fresh grated parmesan. use only mayo and sour cream and real cream cheese. low fat no touch not worth eating. eat less and use the best ingredients. sallie newman
I have made this recipe many times, and it is a huge hit every time. I use fresh baby spinach (think Dole salad bags). I’ve always taken the stems off. Do I have to do this step? It is extremely time consuming.
Hi Ellen. I don’t think you need to take the stems off, especially if you are using baby spinach. And then it is roughly chopped and it will also soften as it cooks in the slow cooker! Hopefully this will save you a lot of time.
I use ‘just mayo’ by Hampton Creek and it is wonderful. Sure Veganaisse or the new vegan “mayo” Hellmans just came out with would work fine. They are not low in fat, just contain egg or other animal product
When I am making this in the crock pot. Do I need to stir it during the 2 hours or just leave it?
You can give it a stir halfway through the cooking time.
Do you think this recipe could be made up ahead of time and frozen? Looking to get ahead for the holidays. Maybe used canned spinach instead?
Not sure how well this will freeze. Looking over the ingredients, I’m thinking it would be fine. But we haven’t personally frozen it before.
This is my go-to spinach artichoke dip recipe. I’m an American living in Finland and while this dip is popular in the US, most people here have not ever had it. I’ve brought it to several parties and people always love it!
Hi Nichole. Thanks for taking a minute to leave us a note on the spinach artichoke dip. It is one of our favorite dips. You’ll have everyone in Finland loving it! Ha Ha! Have a great week!
Your page is saturated with ads and videos that prohibit us from viewing the reciepe. Very annoying. Definately won’t be signing up for your stuff.
Can this be baked in the oven instead since my crock pot will be in use for something else?
You can cook this in the oven if needed. Be sure you cover it with aluminum foil while cooking.
Can this dip be reheated, if there are leftovers that is? If so, would you reheat in an oven or microwave?
You could reheat it in either the oven or microwave. Microwave is easiest!
I made it last night for the first time. Had friends over to watch the hockey playoffs. They LOVED it!! One guy said he likes it even more than his favorite one from a restaurant!
This is definitely going to be a recipe I make over and over again. So simple. Thank you!
Yah!! So glad your guests liked the dip!
How would you cook this without an instant pot? It looks so creamy and delicious!
Search for Slow Cooker recipes in Six Sisters Stuff. The slow cooker dip is awesome. I haven’t tried making it in the Instant Pot yet. I have always been told not to pressure cook dairy, but to mix it in at the end. I don’t know what I think about pressurized mayo, sour cream and cream cheese. Doesn’t it curdle?
We also have a recipe for the slow cooker. https://www.sixsistersstuff.com/recipe/slow-cooker-spinach-artichoke-dip-recipe/
I enjoyed putting this together to make in the IP. I recently got an 8Qt IP and this is my 3rd recipe to make in it. Do I need to add more broth since I have a larger instant pot? I followed the directions for this and added the 1/2 cup but I got a burn notice. Still turned out delicious though.
You may want to add a little more liquid to help with the burn notice next time.
Here are the 7 common reasons that trigger the Instant Pot Burn Message:
Not enough liquid in the Instant Pot.
The liquid in Instant Pot is too thick.
Pressure cook cream of milk directly in the Instant Pot.
Did not deglaze the bottom of the inner pot.
Forgot to turn the venting knob to sealing position.
Steam is leaking from the silicone sealing ring.
Objects are stuck under the inner pot above the heating element.
Could frozen spinach be used?
Frozen should work too, but may not be quite as good as fresh.
If I use frozen spinach will I need to adjust the time? Will it effect the taste or be watery?
Frozen spinach is more watery than fresh, so try to squeeze all the liquid out of the frozen spinach that you can.
Any idea if this would work with almond milk?
I think you are referring to replacing the almond milk with the regular milk – we have not yet tried this with almond milk but know that almond milk can be subbed into recipes 1:1 ratio. But keep in mind that almond milk has more water in it than dairy milk.
I make this every single year. I add a small dash of cayenne pepper to ours but other than that I follow this to a tee! Every holiday everyone asks for it
Why is there such a difference in the amount of cheese in the IP version vs the slow cooker version? I made mine in the IP and it was just a massive glob of cheese. It still tasted good but I wasn’t a fan of the consistency.
Why is there so much more cheese in the instant pot recipe versus the slow cooker recipe? I’m going to use the slow cooker version but just wonder why there was such a big difference before I make it.