Spinach Artichoke Dip for a Crowd

Last weekend, a great friend and co-worker of mine had a graduation party. When I asked what I could bring, she requested this dip and since I usually get requests for this recipe no matter where I bring this scrumptious dip, I decided it was time to add it to the blog!

If I’m ever going to cheat on my dairy intake, this spinach artichoke dip is one of the things I’ll make an exception to splurge on. A few years ago — okay, more like 14ish years ago — my Strolling Strings group sold cookbooks of contributed recipes from our family, friends, etc. to raise money for our performance trips.

Side note: what’s Strolling Strings, you ask? Well, it was a rather large group of high schoolers playing stringed instruments (I play violin) and we “strolled” or walked around playing popular show tunes like “There’s No Business Like Show Business” or fiddle classics like “Devil Went Down to Georgia.” Anyway, one of the only recipes that stuck with me was a spinach artichoke dip recipe. The recipe has been updated and adapted a bit to this slow cooker version that feeds a crowd — depending on how many times you go for seconds.

Enjoy this easy, cheesy and satisfying appetizer.

Slow Cooker Spinach Artichoke Dip

A party-pleasing dip for a crowd!

  • Prep Time: 15m
  • Cook Time: 4h
  • Total Time: 4h 15m


  • 1 large onion, diced
  • 1 stick butter
  • 1 cup grated parmesan cheese
  • 2 cups Italian style shredded cheese
  • 16 ounces sour cream
  • 16 ounces cream cheese
  • 24 ounces marinated artichoke hearts, chopped
  • 20 ounces fresh spinach, roughly chopped (2 bags or about 8 C.)
  • salt and pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes
  • tortilla chips or bread slices, for serving


  1. Melt butter in a deep pot or sauté pan
  2. Sauté onions in butter until translucent
  3. Add chopped spinach and sauté until spinach cooks down and any water that accumulates is evaporated
  4. Place the cream cheese, sour cream, artichokes and sauté mixture into slow cooker
  5. Cook on low for 3-4 (1-2 on high), giving it a stir about halfway through the process to make sure nothing is sticking to the bottom
  6. Once heated through (likely around the third hour) add the cheeses and give it another good stir
  7. Allow the cheese to melt and combine for another 15 minutes
  8. Serve with tortilla chips or bread and enjoy!

*Note: Don’t want to wait for it to cook slowly? Follow all the same instructions for the stovetop version! Once you get to the slow cook step, just stir-in the cheeses after your mixture starts to melt together over medium heat and serve immediately.