Easy Spinach Artichoke Dip

Dive into this rich and cheesy Easy Spinach Artichoke Dip! This easy crockpot recipe is made with spinach, artichoke hearts, rich cream cheese, tangy Greek yogurt, mozzarella, Parmesan cheese, and a blend of aromatic spices. Perfect for game night, Super Bowl Sunday, and parties, this thick and delicious dip is a crowd pleaser, making it perfect for almost any social gathering.

Instead of using mayonnaise, this slightly healthier version of spinach artichoke dip is amazingly decadent, and gets its added protein from Greek yogurt. To learn how to make this incredible spinach artichoke dip recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations and Make Ahead Instructions, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below.)

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Appetizers, Vegetarian, Gluten Free, Keto, Quick and Easy, Entertaining

American

Servings: 8

Author: Prep My Recipe

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EASY SPINACH ARTICHOKE DIP

Dive into this rich and cheesy Easy Spinach Artichoke Dip! This easy crockpot recipe is made with spinach, artichoke hearts, rich cream cheese, tangy Greek yogurt, mozzarella, Parmesan cheese, and a blend of aromatic spices. Instead of using mayonnaise, this slightly healthier version of spinach artichoke dip is amazingly decadent, and gets its added protein from Greek yogurt.

Prep Time: 10 MinCooking Time: 2 H & 15 MTotal Time: 2 H & 25 M

Cook modePrevent screen from turning off

Ingredients

• 10 ounce bag frozen chopped spinach, thawed & drained
• 14 ounce can artichoke hearts, drained & roughly chopped (see Note #1)
• 8 ounce cream cheese block, cut (see Note #2)
• ½ cup plain 2% Greek yogurt (see Note #3)
• 1 ¼ cups shredded mozzarella cheese, divided
• ½ cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 pinch ground nutmeg (optional)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon kosher salt (or to taste)
• ¼ teaspoon ground black pepper

Instructions

1. Using a reusable nut milk bag or cloth kitchen towel, drain thawed spinach, and squeeze out as much of the water as possible. Drain and roughly chop artichokes. Cut cream cheese into 8 pieces (about 1 inch cubes).
2. To a 6 quart crockpot, add spinach, artichokes, cream cheese, yogurt, ¾ cup mozzarella, ½ cup Parmesan, nutmeg, garlic powder, onion powder, oregano, salt, and pepper. Toss gently to combine, and cook on low for about 2 hours (see Note #4) or until the cheese is melted.
3. Place oven rack in the center of the oven, and preheat to 375°F. Once the dip is cooked (and cheese has melted), stir briefly to combine, then taste and adjust for seasoning. Transfer to a shallow baking dish (9.5 x 1.5 inch round or 10 x 8 x 2 inch oval).
4. Sprinkle remaining ½ cup mozzarella cheese, and 2 tablespoons Parmesan cheese over the top. Then drizzle olive oil over cheese, and bake for 10-15 minutes until golden brown. Serve warm or hot (see Note #5) with tortilla chips, pita chips, or fresh veggies, and enjoy!

Notes

1. I buy a can of quartered artichokes that are packed in water, not oil. You can buy a can of whole artichoke hearts, but it’s quicker to chop them when they are already quartered. 
2. Use a block of cream cheese, not whipped cream cheese.
3. For a rich and thicker dip, use a very dense plain Greek yogurt (Fage 2% Greek yogurt or Fage 5% Greek yogurt work well). Many other Greek yogurt brands are very watery and will make your dip too thin and liquidy. The higher the fat content, the richer your dip will be. 
4. 2 hours on low is usually enough to heat up the ingredients and melt all the cheese. You don’t want to overcook it, as it finishes baking in the oven. If you are going to serve it directly from the crockpot, you can cook it for a total of 2-3 hours or until thoroughly cooked through (and you can omit the parmesan, mozzarella, and olive oil topping in Step 4).
5. If you are serving at a party and want to keep it warm, set the hot baking dish on an electric hot plate and keep it on the low setting.
6. For Make Ahead Instructions and recipe variations, visit my Blog Comments & Tips for this recipe on the website for details.
7. Makes about 8 servings.

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Nutrition Facts

Calories

148.64

Fat (grams)

7.19 g

Sat. Fat (grams)

4.15 g

Carbs (grams)

8.15 g

Fiber (grams)

1.9 g

Net carbs

6.26 g

Sugar (grams)

3.32 g

Protein (grams)

15.48 g

Sodium (milligrams)

680.32 mg

Cholesterol (grams)

27.5 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

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SERVING SUGGESTIONS

For a golden brown cheesy topping, finish this Easy Spinach Artichoke Dip in oven. Or to feed a crowd, just skip this step and serve it straight from the crockpot! It’s great served with tortilla chips, toasted baguette slices, pita chips, and assorted veggies.

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VIDEO

How to Make this Super Easy Spinach Artichoke Dip!

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Blog Comments & Tips

Best game day and party appetizer!

In the realm of party-ready appetizers, few dishes can rival the allure of a perfectly executed Spinach Artichoke Dip. With the help of a trusty crockpot and a finishing touch in the oven, you can easily prepare this crowd-pleasing favorite with ease. So, gather your ingredients, fire up your slow cooker, and quickly throw together this Easy Spinach Artichoke Dip. This dip is as delicious as it is effortless, and your guests will be wowed by the richness and flavor. It’s no wonder this creamy and cheesy appetizer recipe is so popular with all ages! 

This easy crockpot recipe requires minimal chopping and is made with spinach, tender artichoke hearts, rich cream cheese, tangy Greek yogurt, mozzarella, Parmesan cheese, and a blend of aromatic spices. I can’t think of a better appetizer for a hungry crowd, which makes it perfect for game night, parties, and Super Bowl Sunday.

I’m not a huge fan of using mayonnaise in dips, so I loved the idea of replacing it with thick Greek yogurt instead. It makes it slightly healthier and adds a fair amount of protein to this dip. Despite the absence of mayonnaise, this spinach artichoke dip is surprisingly decadent and so incredibly delicious. You may even find yourself going back for seconds and thirds! 

Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?

My 5 tips to making the best Easy Spinach Artichoke Dip:

1. Use organic ingredients when possible, and good quality cheeses.

2. Squeeze out as much water from the frozen chopped spinach, so your dip will be rich and thick, and not watery. Using a reusable nut milk bag is a game changer!

3. The only ingredient that needs chopping is your artichoke hearts. If you buy a can of quartered artichoke hearts, it only takes a few minutes to chop them. 

4. To make sure your cheese melts evenly, be sure to cut your block of cream cheese into 10 pieces (about 1 inch cubes). It will melt faster and you can more easily combine the ingredients so the flavors are distributed throughout. 

5. If you love that golden brown cheesy topping on this dip, then definitely finish it in the oven. Although it’s not necessary, it elevates this dish to another level! 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Spicy: Chop up 1 large jalapeño (discard the seeds unless you want it super spicy), and mix it in with all the other ingredients in the crockpot in Step 2. 

• Make it Creamier: This is a very thick and rich dip. If you want it creamier, just add ¾ cup of Greek yogurt instead of ½ cup. The type of Greek yogurt you use is important. For a lighter option (which I prefer), use Fage 2% Greek yogurt, which is still a thick and dense yogurt. If you want it even richer (but still healthier), try using Fage 5% Greek yogurt.

• Make it Lux: This is already a very rich dip, but if you want to take it up another notch, replace the Greek yogurt with sour cream. 

• Make Ahead Instructions: Cook dip in the crockpot until the cheese is melted. Stir to combine, then transfer to an airtight container, and allow to cool. Cover, and refrigerate for up to 2-3 days. When ready to serve, transfer dip to a baking dish, sprinkle with cheeses and olive oil, and bake as directed (if cold from the fridge, it may take up to 20-25 minutes to heat through). 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to squeeze out as much liquid in the spinach to avoid a watery dip.

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Adapted from the Crockpot Spinach Artichoke Dip recipe from delish.com. I changed some ingredients and added a few to really punch up the flavor. My version is of this crockpot recipe is finished in the oven with a delicious golden brown cheesy topping.

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