Crock Pot Spinach Dip Recipe
Spinach Dip is wildly popular in my house but standing over the stove just isn't always an option. This Crock Pot Spinach Dip fixes that completely.
APPETIZERS & SALADS
Lauren Vasnelis
7/27/2026
Crockpot Spinach Dip
This crockpot spinach dip is warm, creamy, and seriously easy to make. With only 10 minutes of prep and almost no hands-on work, it is the perfect crowd-pleasing appetizer for parties, game days, holidays, or whenever you need an excuse to eat dip for dinner. Serve it hot with your favorite gluten-free crackers, pretzels, bread, or vegetables.
Servings: 8
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Ingredient Breakdown
Fresh Spinach
Fresh spinach gives this dip its signature color, texture, and flavor. Ten ounces may look like an overwhelming amount when you first add it to the crockpot, but the leaves will wilt dramatically as they cook.
You can add the spinach whole or roughly chop it first. Remove any damaged leaves and trim especially long or thick stems if desired.
Artichoke Hearts
Artichoke hearts add a mild tang and a tender texture that pairs perfectly with the creamy base. Drain them thoroughly before chopping so they do not add unnecessary liquid to the dip.
Canned artichoke hearts packed in water work best. Chop them into relatively small pieces so they are evenly distributed and easy to scoop.
Cream Cheese
Cream cheese creates the rich, thick base of the dip. As it heats, it softens and blends with the yogurt and mozzarella to create a creamy, scoopable texture.
I used an 8-ounce tub of Tofutti dairy-free cream cheese. Conventional cream cheese can also be used at a one-for-one ratio.
Thick Greek-Style Yogurt
Thick Greek-style yogurt adds creaminess while keeping the dip from becoming overly heavy. A thick consistency works best because a thinner yogurt may make the finished dip too loose or watery.
I used Kite Hill unsweetened almond milk yogurt. Make sure the yogurt is plain and unsweetened so it does not change the savory flavor of the dip. Conventional thick Greek yogurt can also be substituted at a one-for-one ratio.
Garlic
Garlic adds a bold, savory flavor that complements the spinach, artichokes, and creamy ingredients. Three tablespoons create a noticeable garlic flavor throughout the dip.
Freshly minced garlic or jarred minced garlic can be used. Jarred garlic is an especially convenient option for keeping this recipe quick and easy.
Shredded Mozzarella Cheese
Mozzarella melts into the dip and adds a mild cheesy flavor. It also helps bring the creamy ingredients, spinach, and artichokes together into one cohesive dip.
I used Lisanatti Foods almond milk mozzarella cheese to keep my version dairy-free. Conventional shredded mozzarella can be substituted at a one-for-one ratio.
Onion
Finely chopped onion adds savory flavor and a little bite. Chopping it finely allows it to soften during cooking and distribute evenly throughout the dip.
Yellow, white, or sweet onion will all work. Sweet onion will provide the mildest flavor.
Chives
Chopped chives add a fresh finish, mild onion flavor, and a pop of green color. Sprinkle them over the dip immediately before serving.
Ingredients
10 ounces fresh spinach
1 (15-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) tub cream cheese, such as Tofutti dairy-free cream cheese
½ cup thick Greek-style yogurt, such as Kite Hill unsweetened almond milk yogurt
3 tablespoons minced garlic
½ cup shredded mozzarella cheese, such as Lisanatti Foods almond milk mozzarella
½ onion, finely chopped
Salt & pepper, to taste
Garnish
Chopped chives
Instructions
Add the spinach, chopped artichoke hearts, cream cheese, yogurt, garlic, mozzarella, onion, salt, and pepper to the crockpot.
Give the ingredients a quick stir, then cover with the lid.
Cook on high for 2 hours.
Remove the lid and stir thoroughly until the dip is creamy and evenly combined.
Transfer the spinach dip to a serving bowl and garnish with chopped chives.
Serve warm with your favorite gluten-free crackers, bread, pretzels, vegetables, or other dippers. Enjoy!
Lauren’s Tips 💛
Cook It on High: Do not bother cooking this dip on low. The whole point of this recipe is that it is quick, simple, and hands-off. Cook it on high for 2 hours, give it a good stir, and it is ready to serve.
Naturally Gluten-Free: Although this recipe is naturally gluten-free and this is a gluten-free website, I used several dairy-free substitutes in this dip. Whenever I use dairy-free alternatives, I try to keep the recipe easy to convert back to conventional dairy ingredients. Unless otherwise specified, you can substitute the dairy or gluten-containing equivalent at a one-for-one ratio.
Notes
Drain the artichoke hearts thoroughly before adding them to the crockpot.
Conventional cream cheese, Greek yogurt, and mozzarella can be used if dairy works for your dietary needs.
The texture of the finished dip may vary slightly depending on the brands of cream cheese, yogurt, and mozzarella used.
If the dip is thicker than you prefer after stirring, add a small spoonful of yogurt until it's the consistency you prefer.
Keep the finished dip warm in the crockpot while serving, stirring occasionally.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat leftovers in the microwave, on the stovetop over low heat, or in the crockpot until warmed through.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular dairy products?
Yes. Conventional cream cheese, thick Greek yogurt, and shredded mozzarella can be used in the same amounts.
Is this crockpot spinach dip dairy-free?
It can be. I used Tofutti dairy-free cream cheese, Kite Hill unsweetened almond milk yogurt, and Lisanatti Foods almond milk mozzarella. Always check each product label to confirm that it meets your dietary needs.
Can I use frozen spinach instead of fresh spinach?
Yes, but thaw it completely and squeeze out as much moisture as possible before adding it to the crockpot. Excess liquid can make the dip watery.
Do I need to cook the fresh spinach first?
No. Add the fresh spinach directly to the crockpot. It will wilt and cook with the other ingredients.
Can I cook the spinach dip on low?
You can, but there is no real benefit. Cooking it on high for 2 hours keeps the recipe quick and hands-off.
Why is my spinach dip watery?
The artichoke hearts may not have been drained thoroughly, the yogurt may have been too thin, or frozen spinach may have contained excess moisture.
Why is my spinach dip too thick?
Different dairy-free products can vary in thickness. Stir in a small amount of additional yogurt until the dip reaches your preferred consistency.
Can I make this dip ahead of time?
Yes. Prepare the dip, allow it to cool, and refrigerate it in an airtight container. Reheat it before serving and stir thoroughly once warmed.
Can I keep the spinach dip warm in the crockpot?
Yes. Once it has finished cooking, switch the crockpot to the warm setting and stir the dip occasionally while serving.
What should I serve with crockpot spinach dip?
Serve it with gluten-free crackers, gluten-free pretzels, toasted gluten-free bread, tortilla chips, carrots, celery, cucumber slices, or sliced bell peppers.
How should I store leftovers?
Allow the dip to cool, transfer it to an airtight container, and refrigerate it for up to 3 to 4 days.