Vegetarian Slow Cooker Spinach Artichoke Dip

Total time2 hr 10 min

Prep time10 min

Cook time2 hr

Vegetarian Slow Cooker Spinach Artichoke Dip

This creamy, hands-off dip lets the slow cooker do all the work while cream cheese, sour cream, and mayonnaise melt together into a smooth, rich base. Garlic and a pinch of red pepper flakes bring warmth and a little kick, while chopped artichoke hearts and well-drained spinach give every scoop that classic combination of tang and earthy green flavor. Mozzarella and Parmesan stir right into the mixture and then get scattered on top for a final melty, golden layer before serving. It all comes together low and slow, so the texture ends up thick, cohesive, and completely spoonable rather than greasy or separated. Serve it warm straight from the slow cooker with tortilla chips, crackers, or sliced baguette for dipping — it's an easy, crowd-pleasing appetizer that fits neatly into a vegetarian spread.

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Ingredients

8 servings

8 oz cream cheese, cut into cubes and softened
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½ cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and roughly chopped
10 oz frozen chopped spinach, thawed and squeezed very dry
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
salt and pepper, to taste

For serving

tortilla chips, crackers, or sliced baguette, for serving

Instructions

1
Add the cream cheese cubes, sour cream, mayonnaise, garlic, onion powder, and red pepper flakes (if using) to the insert of a 3–4 quart slow cooker. Stir to combine as best you can — the mixture will be lumpy at this stage.
2
Add the chopped artichoke hearts, squeezed spinach, 3/4 cup of the mozzarella, and all of the Parmesan. Stir until the ingredients are evenly distributed throughout the cream cheese base.

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