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Slow-Cooker Spinach and Artichoke Dip

By Stephanie Pixley

Published on October 15, 2019

Time

1 to 2 hours on low

Yield

Serves 6 to 8

Slow cooker size

1½ to 7 quarts

Slow-Cooker Spinach and Artichoke Dip

Ingredients

6 ounces cream cheese, softened½ cup mayonnaise 2 tablespoons water 1 tablespoon lemon juice 3 garlic cloves, minced¼ teaspoon salt ¼ teaspoon pepper 3 cups jarred whole baby artichokes packed in water, rinsed, patted dry, and chopped10 ounces frozen spinach, thawed and squeezed dry2 tablespoons minced fresh chives

Before You Begin

While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. Serve with crusty bread, crackers, and/or crostini.

Instructions

  1. 1. Whisk cream cheese, mayonnaise, water, lemon juice, garlic, salt, and pepper in large bowl until well combined. Gently fold in artichokes and spinach.
  2. For 1½- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.For 5½- to 7-quart slow cooker: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
  3. Gently stir dip to recombine. Sprinkle with chives and serve. (Dip can be held on warm or low setting for up to 2 hours.)
Slow-Cooker Spinach and Artichoke Dip
Styling by Marie Piraino.

Slow-Cooker Spinach and Artichoke Dip

Headshot of Stephanie Pixley
By Stephanie Pixley
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Time

1 to 2 hours on low

Yield

Serves 6 to 8

Slow cooker size

1½ to 7 quarts

Ingredients

6 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons water
1 tablespoon lemon juice
3 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon pepper
3 cups jarred whole baby artichokes packed in water, rinsed, patted dry, and chopped
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons minced fresh chives

Ingredients

6 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons water
1 tablespoon lemon juice
3 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon pepper
3 cups jarred whole baby artichokes packed in water, rinsed, patted dry, and chopped
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons minced fresh chives

Ingredients

6 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons water
1 tablespoon lemon juice
3 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon pepper
3 cups jarred whole baby artichokes packed in water, rinsed, patted dry, and chopped
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons minced fresh chives

Why This Recipe Works

Spinach and artichoke dip is a bona fide crowd-pleaser, but it often ends up watery, bland, and left behind on the buffet table. We wanted a reliable dip that was rich, creamy, and packed with flavorful chunks of artichokes and earthy spinach. We discarded versions with flour-thickened cream mixtures in favor of an easy-prep combination of softened cream cheese and mayonnaise that gave our dip both the creaminess we were after and a subtle tanginess that tasters enjoyed. Jarred artichoke hearts and frozen spinach were easier options than their fresh counterparts; we just made sure to rid them of excess moisture. With a sprinkle of fresh chives, our dip was ready for the party. 

Before You Begin

While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. Serve with crusty bread, crackers, and/or crostini.

Instructions

  1. 1. Whisk cream cheese, mayonnaise, water, lemon juice, garlic, salt, and pepper in large bowl until well combined. Gently fold in artichokes and spinach.
  2. For 1½- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.For 5½- to 7-quart slow cooker: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
  3. Gently stir dip to recombine. Sprinkle with chives and serve. (Dip can be held on warm or low setting for up to 2 hours.)

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