This hot Spinach Artichoke Dip recipe is easy, cheesy, and delicious! Bake in the oven or make crockpot spinach artichoke dip in your slow cooker! Make ahead and freezer-friendly. It's a crowd-favorite dip and perfect for entertaining!
Preheat oven to 350º F. Mix all ingredients until well combined, reserving 1/2 cup Parmesan cheese for topping, and pour into a shallow baking dish.
Bake for 20 minutes. Serve warm with chips, crackers, vegetables, or toast.
Slow Cooker Spinach Artichoke Dip Recipe
Mix all ingredients together until well combined, reserving 1/2 cup Parmesan cheese for topping. Transfer into a 3-quart slow cooker.
Cook on low for 2 hours or high for 1 hour, checking every 30 minutes to ensure it does not overcook. Serve warm with chips, crackers, vegetables, or toast.
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Notes
Make Ahead and Storage Tips:
To Make Ahead: Prepare the spinach artichoke dip mixture following the recipe instructions without baking. Cover tightly with wrap and store in the refrigerator for up to 2 days. When ready to serve, bake in the oven or cook in the slow cooker as directed. Serve warm. To Store: Allow spinach artichoke dip to cool. Wrap well and refrigerate for up to 4 days. Reheat in the oven or briefly in the microwave until warmed throughout.To Freeze: Prepare the dip without baking and place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake in the oven or cook in the slow cooker as directed. Serve warm. (Note - If you use mayonnaise, it may slightly change the texture.)
Note about frozen spinach:
Make sure the frozen spinach is completely thawed. Then, drain well and squeeze out any excess moisture before adding to the dip mixture.