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Crockpot Spinach Artichoke Dip served in a white bowl with golden tortilla chips in the background, perfect for parties.

Crockpot Spinach Artichoke Dip

Dump-and-go slow cooker spinach artichoke dip with cream cheese, two cheeses and a bottle of salsa verde for a tangy twist. Stays warm all party long.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese room temperature
  • 16 oz frozen spinach thawed and well drained
  • 3/4 cup half and half
  • 15 oz artichoke hearts 1 can, drained and chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded Colby Jack cheese
  • 1/4 tsp garlic powder
  • 12 oz mild salsa verde 1 bottle
  • tortilla chips, pita chips or sourdough chunks for dipping

Method
 

  1. Put the cream cheese, spinach, half and half, artichokes, Parmesan, Colby Jack, garlic powder and salsa verde in the Crockpot.
  2. Cover and cook on LOW about 2 hours, stirring occasionally if you are home, until the cheese is melted and everything is creamy.
  3. Stir well and serve straight from the slow cooker on WARM with chips or bread.

Notes

Squeeze the thawed spinach very dry so the dip is not watery. Portion some into ramekins for little double-dippers.