Slow Cooker Artichoke Dip {without spinach}
15 Comments Mar 02, 2023
Updated Apr 30, 2025
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It’s not a party unless there’s ooey-gooey hot slow cooker artichoke dip. This is an appetizer I never get tired of! It’s creamy, savory, and very easy to make; it’s the perfect snack for any occasion.
Serve a full dip bar for your game day get-together by pairing this dip alongside my Slow Cooker Beer Cheese Dip and Velveeta Rotel Dip Recipe.
If you love artichokes and have always wanted to make your own artichoke dip, this is the crockpot artichoke dip recipe to try. The prep is easy and the cooking time is short.
Slow cooker artichokes combined with a variety of seasonings and flavors yield a dish that will keep you going back for me. This artichoke recipe also feeds a crowd, so all you’ll need are a few sides for dipping and you’re all set for basketball, baseball, or football season!
Ingredients
- Artichokes: You’ll use canned artichokes, making prep time quick and easy.
- Wet Ingredients: Cream cheese, mayo, and sour cream all form the creamy base of the artichoke dip.
- Seasonings: Vegetable soup mix, pepper, fresh minced garlic, and lemon give this dip the perfect taste. (You may want to add a bit of salt to taste as well.)
- Parmesan Cheese: Used for adding a cheesy addition. You can use mozzarella cheese if you want more of a cheesy dish.
How to Make Crockpot Artichoke Dip
Step One – Add the cream cheese, sour cream, and mayo to a large bowl.
Step Two – Stir together until well combined.
Step Three – Fold in soup mix, garlic, lemon juice, pepper, artichokes, and one cup of cheese.
Step Four – Spread the dip down in an even layer into a prepared (with non-stick spray) crock pot.
Step Five – Top the spread with the remaining cheese.
Step Six – Cover and cook on HIGH for 1.5 – 2 hours. Make sure the very center is cooked as well. Serve the crock pot artichoke dip with sliced baguette and enjoy!
How to serve
- One way to serve this dip is right out of the slow cooker. Turn it to the warm setting so it doesn’t continue to cook and turn it completely off once the dip gets low.
- When it comes to dipping, French bread, tortilla chips, pita chips, and crackers are all yummy options.
- If you’re serving a large crowd, consider splitting the dip into several medium-sized serving bowls and surround the bowl and something people can use for dipping.
- Another great idea is to eat this dip as a side to other game day appetizers like Slow Cooker Bacon Wrapped Little Smokies.
Recipe FAQs
Yes! Simply add one box of thawed spinach that is drained VERY well (squeeze out the water). Or you can use a few handfuls of fresh spinach.
If you have them on hand and know how to prepare them for a dip, go for it! Cooking artichokes is fairly easy to do.
If you have plain yogurt on hand, you can use that instead.
You will want to use a 4-quart or larger.
Store any remaining dip in an airtight container and keep it in the fridge for up to 3 days. You can reheat it on the stovetop over medium-low heat until warmed throughout.
I recommend sticking with the recipe as is; however, you can drizzle some on the top right before serving to add additional flavor and smooth texture to the dip.
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Slow Cooker Artichoke Dip {without spinach}
How to Video
Ingredients
- 8 oz. pkg. cream cheese , room temperature
- 1 cup sour cream
- ½ cup mayo
- 1.8 oz. pkg. leek soup mix, (Knorr brand) Knorr vegetable soup mix works great too!
- 2 garlic cloves, minced
- 1 Tbsp. lemon juice
- ¼ tsp. pepper
- 28 oz. canned artichokes, drained and chopped (two 14-oz. cans)
- 1 ½ cup shredded parmesan cheese , divided
- French bread for serving
Instructions
- In a large bowl, stir together the cream cheese, sour cream, and mayo.
- Fold in soup mix, garlic, lemon juice, pepper, artichokes, and one cup of the cheese.
- Spray a 4-quart or larger slow cooker with non-stick spray, and spread the dip down in an even layer, top with remaining cheese.
- Cover, and cook on HIGH for 1.5 – 2 hours.
- Serve with soft french bread. Enjoy!
Sarah’s Notes
- Store any remaining dip in an airtight container and keep it in the fridge for up to 3 days. You can reheat it on the stovetop over medium-low heat until warmed throughout.
- Want to add spinach? Go ahead! Add one small box of thawed frozen spinach (drained VERY well).
- Nutritional values do not include bread.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Nice recipe! Went over well at a family gathering.
I want to make this for me and hubby on our vacation, I am taking a 2 quart crockpot away with us
Can I just cut recipe in half and cook it in my smaller crockpot, and if so would it be the same amount of time?
Smaller crockpots do tend to cook faster, so keep an eye on it, it’s hard to say. I’m sure it will be less time.
Can I make this ahead of time
Yes, I would make ahead of time and cook right before (don’t cook twice, it tends to dry out).