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Crockpot Spinach and Artichoke Dip


  • 1 block Cream Cheese
  • 1 C Mozzerela Cheese
  • 1/2 C grated parmesan cheese
  • 1 13.75 oz can of artichoke hearts
  • 8 oz fresh spinach (I usually buy 2 of the prepacked bags and use 1 1/2)
  • 1 tbsp minced garlic
  • 1/2 tsp black pepper


  • Spray your crockpot with cooking spray. This will help the cheese from burning and sticking to the crockpot.
  • Cut your cream cheese into blocks. This will help it melt evenly.
  • Drain juice from artichoke hearts and chop. (pro tip: don’t use the jar of artichoke hearts as they’ve been sitting in oils)
  • Chop your spinach a few times, just to break the pieces up a bit.
  • Add all the ingredients into your crockpot: cream cheese, mozzarella, parmesan, spinach, garlic, and pepper.
  • Stir to mix the ingredients together.
  • Hit HIGH for 2 hours.
  • After about an hour through, stir your dip. You may notice the cheese starting to turn brown on the side of the crockpot bowl. That’s ok and makes it taste super yum. Continue to cook for the other hour.
  • Transfer to a dish to keep it warm or hit warm on your crockpot and serve from there.
  • Eat with Triscuits, chips or bread
  • Best if served warm.