We have been going to Applebee’s ever since I can remember and the Applebee’s spinach and artichoke dip has always been my favorite appetizer there. I could never nail it until nowwwww … and, guess what?
This crockpot spinach artichoke dip is not only so very easy but it’s absolutely delicious. Do not let the fresh spinach scare you – afterall, it’s what will make you feel good about devouring the whole dish. 🙂
We love football in the Sorensen house, and in particular college football. We’re huge Iowa Hawkeye fans, and this is a dip that I made this year for one of the games that we entertained friends for — you guys – it literally flew off the countertop – everyone went crazy over it and couldn’t believe that I used real spinach in it (isn’t that crazy that that makes you feel like it’s good for you since it’s healthy-er … well, it is!)
I mentioned above that I have always been a huge fan of Applebee’s spinach and artichoke dip and there’s no doubt that this tastes just like their dip.
But, at a fraction of the price, since you’ll get 5-6 cups of dip for about the same price as about a cup of dip from Applebee’s – YES! So, if you’re wondering how to make spinach and artichoke dip like Applebees, look no further!
And, I wish I could act like some fancy chef and tell you this took such skill to make … nope – not true. It’s three steps.
Literally chop the spinach, mix the ingredients, and put the lid on the crock pot. This is an easy, hot appetizer perfect for entertaining, a girls night (or BUNCO!)
Can Spinach and Artichoke Dip be Made Ahead?
This is a GREAT hot make ahead appetizer because you could easily mix everything, including the spinach up to two days ahead. Then, you’d just put the mixture into the crockpot a few hours before your guests arrive and you’re good to go!
What Goes with Spinach and Artichoke Dip?
I serve pita chips and tortilla chips when I have spinach and artichoke dip. I think that veggies go with this kind of a dip, but I prefer veggies with the cold spinach and artichoke dip (like the Knorr spinach artichoke dip)
Can this dip be used in Spinach and Artichoke Dip Stuffed Chicken?
Yes, yes, and YES! This is a GREAT dip to fold into chicken. You could even dip the chicken in an egg wash and then dip into panko bread crumbs and bake – the more I think about this, the more I realize that I need to make this concoction STAT!
A Closer Look at the Ingredients
Cream cheese and sour cream
An eight ounce brick of cream cheese, softened, and a cup of sour cream are the creamy base. The recipe uses low fat cream cheese and it still comes out rich.
Mozzarella and parmesan
Eight ounces of mozzarella, cubed, for the melt and the stretch. A half cup of grated parmesan for the salt and the flavor. Cubes from a block melt smoother than a bag of shreds.
Garlic
Four cloves, minced. That sounds like a lot until the dip has been in the crock pot for three hours. It mellows into the background the way it does at the restaurant.
Fresh spinach
A ten ounce bag of baby spinach, roughly chopped. It looks like far too much in the bowl and wilts down to almost nothing in the heat. Do not be scared of it.
Artichoke hearts
One can of quartered artichoke hearts, drained well and chopped. Press them in a strainer first. The liquid in the can is what makes a watery dip.
Step by Step, With the Details
Beat the cheeses together
In a big bowl, beat the cream cheese, sour cream, mozzarella, parmesan, and garlic with a hand mixer until there are no lumps of cream cheese left.
Fold in the artichokes and spinach
Stir in the chopped artichokes, then the spinach, a handful at a time. It will be a tight, chunky mixture. That is right.
Into a small crock pot
Spray a two or three quart crock pot and scrape the mixture in. A small crock pot keeps the dip deep enough to stay creamy on the warm setting.
Low for three to four hours
Cover and cook on low for three to four hours, or two hours on high if people are already on the way. Give it a stir halfway if you are nearby.
Stir, taste, serve
When the cheese is fully melted and it spreads on a chip, stir it well and taste for salt and pepper. Turn the crock pot to warm and set out the dippers.
Fresh Spinach or Frozen
Fresh is what the recipe calls for and it gives the dip real texture. If you only have frozen, a ten ounce box, thawed and squeezed very dry in a towel, works.
Squeeze harder than you think you need to. Frozen spinach holds a surprising amount of water, and every drop of it ends up in the dip.
Keeping It Creamy on Warm
On the warm setting, stir it every twenty minutes or so to keep a skin from forming and the edges from browning. If it tightens up, a splash of milk brings it back.
It holds well for two or three hours this way, which is about how long a game lasts.
Add-Ins That Work
Bacon
A half cup of cooked, crumbled bacon stirred in at the end. It is not traditional and it is the version that disappears fastest.
A little heat
A diced jalapeno or a quarter teaspoon of red pepper flakes mixed in with the garlic. The dairy keeps it mild.
Water chestnuts
A small can, drained and chopped, for crunch. This is an old church cookbook trick and it works.
What to Dip
- Pita chips and bagel chips, which do not break
- Tortilla chips
- Toasted baguette slices
- Celery, carrots, and bell pepper strips
- Soft pretzel bites
The Oven Version
If every crock pot in the house is busy, spread the mixture in a greased pie plate and bake at 350 for twenty to twenty five minutes until bubbling at the edges.
The oven version browns on top, which the crock pot version does not. Both are good. The crock pot just keeps it warm longer.
Leftovers and Reheating
Leftovers keep covered in the refrigerator for three to four days. Reheat in the microwave at half power with a stir every minute, or on the stove over low heat.
I do not freeze this one. The sour cream and cream cheese separate when they thaw and the texture never comes all the way back.
Questions I Get About This Dip
Can I use full fat cream cheese?
Yes, and it is a little richer. The recipe uses low fat because it works, and nobody has ever noticed the difference at a party.
Can I use shredded mozzarella?
You can. Cubes from a block melt smoother because bagged shreds are coated to keep them from sticking. If a bag is what you have, it still works.
Why did mine come out watery?
The artichokes were not drained well, or the spinach was frozen and not squeezed. Fix the draining and it comes out thick.
Can I double it?
Yes, in a four quart crock pot. Add about an hour on low and stir it a couple of times.
Can I make it the night before?
Mix everything, cover the crock pot insert, and refrigerate. In the morning, set it in the base and start on low. Add thirty minutes since it starts cold.
More Party Dips
- Real Cheese Queso Blanco Dip
- Cold Asian Chicken Dip
- Crack Chicken Crescent Roll Appetizers
- 8 Cheesy Dip Recipes for Game Day
Crockpot Spinach Artichoke Dip
Ingredients
- 8 ounce brick low-fat cream cheese softened
- 1 cup sour cream
- 8 oz. Mozzarella cheese cubed
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 10 oz. bag fresh baby spinach, roughly chopped
- 1 13.75 oz. can quartered artichoke hearts, chopped and drained
- salt and pepper to taste
Instructions
- Combine cream cheese, sour cream, mozzarella, parmesan cheese and garlic in a large mixing bowl with a hand mixer and stir until everything is combined. Stir in artichoke hearts and lastly chopped spinach. Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
- Slow cook the spinach and artichoke dip on low for 3-4 hours or on high or low for 2 hours. You'll know the dip is done cooking when it's deliciously melted and spreads perfectly on a pita chip, bagel chip or cracker - YUM! Give the dip a good stir and season with extra salt and pepper if needed.
- I am usually serving this to a group of people that help themselves, so a 2-3 quart crock pot is perfect, but you could also transfer the dip to a dish to pass at a table.