Spinach Artichoke Dip (Slow cooker and oven directions!)

December 2, 2019Brianna

I love spinach artichoke dip so much. My husband likes it fine but doesn’t eat much of it because in general it’s not his favorite. It’s not exactly a food toddlers typically love as much so I don’t make it very often. But when I do make it, I live on it for days and am happy. I hope this spinach artichoke dip will be a part of one of your holiday gatherings this year!


Spinach Artichoke Dip (Slow cooker and oven directions!)

Perfect for hosting holiday parties or to just eat with your family.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: At least 15 servings 1x



1 ½ pounds fresh spinach, chopped *see note

6 tablespoons of water, divided

2 tablespoons butter

3 cloves of garlic, minced

2 tablespoons flour

1 cup heavy cream

½ cup milk

½ teaspoon salt

¼ teaspoon pepper

8 oz cream cheese, softened

¼ cup sour cream

2 tablespoons mayo

½ teaspoon sriracha

2, 15 oz cans artichoke hearts, drained and chopped into quarters

2 cup fresh grated parmesan cheese

1 ¼ cup fresh mozzarella cheese cut into small chunks (or 1 ¼ cups shredded mozzarella cheese)


In a large skillet add ½ pound of spinach and 2 tablespoons of water. Turn heat to medium, cover with lid, stirring once in a while, till spinach is completely wilted drain into mesh strainer and push out as much excess water as possible. Transfer spinach to a large mixing bowl. Repeat process till all spinach is cooked and drained.

In the same skillet you wilted the spinach add butter and garlic over medium heat and cook for 1-2 minutes. Whisk in flour and cook till starting to brown. Slowly pour in the cream and milk and whisk till fully incorporated. Add in salt and pepper and whisk till mixture comes to a simmer and thickens.

Scoop cream cheese into sauce and add in the sour cream, mayo, sriracha and stir till heated and combine.

Pour over spinach and then add the artichoke hearts. Stir mixture together and then add in the shredded cheese.

Pour into either a 9×13 baking dish and bake at 350 F for about 30 minutes until bubbling and starting to brown on top or pour into a slow cooker and cook on low for 2-3 hours till bubbling.


Instead of wilting fresh spinach, you can use 10 ounces of frozen spinach, drained, and press out all extra water.

I prefer to use (in all instances) cheese I shred myself. Pre-shredded cheese has a coating on it to prevent it from clumping so it gives things a weird texture when melted.

You can halve this very easily and still cook in a slow cooker, only for 1-2 hours instead. Or put in roughly a 9×9 baking dish and cook about 20-25 minutes in an oven instead.

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