Slow Cooker Spinach Artichoke Dip (No Mayo)
Developed and tested by Robyn Conley Downs
on Dec 3, 2025 (last updated Mar 20, 2026) 
If you’re looking for a slow cooker spinach artichoke dip that’s creamy, melty, and totally hands-off, you’re in the right place! My version uses fresh spinach, real Parmesan, and no mayo; and everything goes straight into the slow cooker with zero extra prep! It’s ready in just a couple hours, making it perfect for the holidays, game days, or whenever you need an effortless crowd-pleaser.
This Crockpot Spinach Artichoke Dip Is Always the First Thing to Go
Say hello to my favorite way to simplify appetizers at home, my warm spinach artichoke dip! This dip always shows up in my kitchen around the holidays and during the kind of casual gatherings where you want something warm, familiar, and impossible not to like. The flavor hits that classic creamy spinach-artichoke note, but the fresh spinach and real Parmesan make it taste brighter and a little cleaner than other versions.
t’s melty, scoopable, and comforting in a way that makes a gathering feel instantly welcoming, if ya know what I mean, and the same classic spinach artichoke flavors I use in my spinach artichoke chicken casserole, an easy weeknight dinner worth bookmarking. What makes my crockpot spinach artichoke stand out is how it keeps the nostalgic elements but strips away every bit of unnecessary effort. Everything goes straight into the slow cooker, including cream cheese for richness, mozzarella for that addictive cheese pull action, Parmesan for that fresh savory lift, plus simple seasonings to keep it cozy without being heavy.
The slow cooker handles the heavy lifting, giving you time back for setting out the rest of the spread, answering the door, or taking a minute for yourself before guests arrive. And, because it stays warm beautifully and reheats well, it’s a favorite for holiday appetizer boards, girls’ nights, and low-key hosting. Truly, the combination of classic comfort and fresh brightness makes it a real crowd pleaser, and the ease of the method makes it one of those recipes you’ll rely on again and again! And if you love a no-fuss slow cooker recipe, check out all my dump-and-go slow cooker recipes for more set-it-and-forget-it ideas.
Welcome to My Kitchen, Let’s Make Spinach Artichoke Dip in the Crockpot
Testing Notes from My Kitchen for Warm Spinach Artichoke Dip
- When I tested this, I found that fresh spinach really does give the dip a noticeably cleaner flavor and better texture. If you want to sub frozen however, make sure you ring it extra dry first.
- I tried this with both real Parmesan and canned; real Parmesan melts smoothly while canned versions turned grainy and overly salty. So, please, skip the can for this one!
- I’ve tried thinning it a few different ways, and a tablespoon or two of milk or water at the end creates the best “just-loosened” texture without making it runny.
Slow Cooker Spinach Artichoke Dip (No Mayo)
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups loosely packed fresh baby spinach, roughly chopped
- 8 ounces full-fat cream cheese
- ½ cup plain Greek yogurt (whole or 2%)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Equipment
Instructions
- Assemble: Add all the ingredients to a 3- or 4-quart slow cooker. Stir gently to combine. Cover and cook on low for 2-3 hours, or until everything is melted and creamy.
- Stir And Finish: Uncover and stir well to fully incorporate the ingredients. If the dip seems too thick, stir in 1-2 tablespoons of milk or water to loosen slightly.
- Serve Warm: Serve warm with sliced baguette, crackers, or fresh veggies.
Notes
- Prep Ahead: If you’re prepping it ahead, you can mix everything in the slow cooker insert, refrigerate, then cook it when you’re ready. Holding it on warm for too long can cause it to split a bit, so this is my preferred method.
- Stir: Unlike most slow cooker recipes (where lifting the lid too many times can cause issues), I recommend lifting the lid to stir once or twice during cooking to keep the sides from browning. Then be careful not to over cook, or the dip may separate.
- Don’t Use Non-Fat Yogurt: It will likely split and give the dip a watery consistency.
I can’t wait to make this recipe! My son first had this appetizer at Hollihans Restaurant and became hooked! Now, this recipe is pretty easy to to follow along and make!
This will be a special surprise for him! Maybe he let me have some!!!! If I don’t take some first before he smells what I’m making!!!!!!!!!!!!
Pat, how wonderful to make this for your son. I hope he loves it (and that you get to try some too!). Let me know how it goes.