Warm, garlicky, and ultra-creamy — this Vegan Slow Cooker Spinach Artichoke Dip (Crockpot) delivers all the gooey, party-ready vibes without a single dairy product. You’ll plug in the Crock-Pot, do a tiny bit of prep, and come back to a bubbling bowl of dip that people will swear isn’t vegan. Trust me — it happens.
I make this when friends pop by or when I want a no-fuss appetizer that still looks like I tried. The slow cooker melts everything together gently, so the texture turns silky and dreamy while you get on with life. Ready? Let’s walk through the recipe, equipment, calories, tips, and clever swaps so you nail it every time.
Vegan Slow Cooker Spinach Artichoke Dip recipe Info
- Prep time: 10 minutes
- Cook time: 120 minutes (low)
- Total time: 130 minutes
- Yield: 6–8 servings
Vegan Slow Cooker Spinach Artichoke Dip Ingredients (100% vegan — use vegan cheeses)
- 1 (10-ounce) bag fresh baby spinach, roughly chopped
- 1 (13-ounce) can quartered artichoke hearts, chopped and drained
- 1 (8-ounce) brick vegan cream cheese, cut into 1-inch cubes
- 1 cup vegan sour cream or plain vegan yogurt
- 1 cup shredded vegan mozzarella
- 1/2 cup grated vegan Parmesan (or 1/3 cup nutritional yeast)
- 1/3 cup finely chopped white or red onion
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine sea salt, or to taste
Bold tip: Choose good-quality vegan cream cheese and mozzarella — they make the texture lush.
Equipment (keep it simple)
- Crock-Pot / slow cooker (3-quart) — essential for even, low-temp melting
- Silicone spatula — for scraping and stirring without scratching
- Box grater (if you grate vegan Parmesan or shred block vegan mozzarella)
- Cutting board & knife for chopping spinach and artichokes
FYI: You don’t need fancy kitchen gear; this recipe runs on humble tools and zero drama.
Full instructions — step by step for Vegan Slow Cooker Spinach Artichoke Dip
- Prep the ingredients. Roughly chop the spinach and artichoke hearts. Cube the vegan cream cheese so it melts faster. Mince the garlic and chop the onion.
- Combine everything in the slow cooker. Add the spinach, artichokes, cubed vegan cream cheese, vegan sour cream, shredded vegan mozzarella, grated vegan Parmesan (or nutritional yeast), chopped onion, minced garlic, black pepper, and salt to the crockpot bowl. Toss briefly with a silicone spatula so the ingredients mingle.
- Slow cook. Cover and cook on low for 2–3 hours or on high for 1 hour, checking every 30 minutes to prevent overheating. Once the cheeses melt and the dip looks silky and slightly bubbly, it’s ready. Slow cookers vary, so keep an eye on it.
- Stir and finish. Stir the dip until you get a smooth, even texture. Taste and adjust salt and pepper. If you like, add a pinch of smoked paprika or a squeeze of lemon for brightness.
- Serve warm. Transfer to a serving dish or keep it in the Crock-Pot on the “warm” setting while guests graze. Serve with tortilla chips, toasted baguette slices, pita, or crudités.
Reminder: Check early and often — slow cookers differ, and soft vegan cheeses can go from perfect to overly oozy if left unchecked.
Yield & calories (approximate)
- Serves: 6–8 people (as an appetizer)
- Estimated calories per serving: ~200–260 kcal (range depends on vegan cheese brand and serving size)
Calories note: I calculated a ballpark total for the whole pot using average vegan cheese and cream cheese energy values, then divided by 6–8 servings. Vegan products vary a lot, so if you need precise nutrition, plug your exact brands into a calorie calculator. IMO, this estimate helps plan portions without overthinking.
Serving ideas & garnishes
- Classic: warm dip, tortilla chips, and lemon wedges
- Fancy: drizzle with chili oil and sprinkle smoked paprika for color
- Fresh: top with chopped fresh parsley or chives
- Crunch: toasted breadcrumbs or pepitas add texture — toss them in the oven for a few minutes before serving
Question: Want to make it a meal? Serve this dip alongside a big green salad and roasted potatoes. Works like a charm.
Variations & swaps (keep it vegan and flexible)
- Lower-fat: use light vegan cream cheese and plant-based yogurt instead of vegan sour cream.
- Dairy-like tang without the cheese: stir in 2–3 tablespoons nutritional yeast for cheesiness plus the vegan mozzarella for mouthfeel.
- Spicy kick: add a chopped jalapeño or ½ teaspoon red pepper flakes to the mix.
- Herby: fold in 1 tablespoon fresh dill or basil at the end for brightness.
Pro tip: If you want a smoother, ultra-creamy texture, pulse half the dip briefly in a blender before stirring it back in.
Still Hungry, Try It Next recipe :-
Vegan Tortilla Soup Recipe — Crockpot Recipe
Storage & reheating (make-ahead friendly)
- Refrigerator: Cool the dip to room temperature, transfer to an airtight container, and store for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a small pot over low heat or in the Crock-Pot on the “warm” setting. Stir frequently and add a splash of plant milk or vegetable broth if the dip thickens.
Don’t do this: avoid microwaving on high — you’ll risk uneven reheating and a greasy top layer. Slow and steady wins the texture race.
Why slow cooker beats oven for this dip (comparison)
- Hands-off comfort: The Crock-Pot melts everything evenly and keeps the dip warm for serving.
- No scorching: Unlike the oven, the slow cooker doesn’t brown the top unless you want it to; it keeps texture luscious.
- Perfect for parties: Set it and forget it — guests can help themselves while you mingle.
That said, if you crave a golden-bubbly crust, broil the dip for 3–5 minutes after slow cooking (use an oven-safe dish). I usually leave it as-is because the slow-cooked, custardy texture steals the show.
Some Common Problems (real problems, real fixes)
- Dip looks too thin: Stir in 1/4–1/2 cup extra shredded vegan mozzarella or let it cook uncovered for 10–15 minutes to reduce.
- Dip gets grainy: Avoid high heat and check early. Gently stirring while it warms helps meld ingredients.
- Too bland: Add salt in small increments, a squeeze of lemon, or a teaspoon of mustard for depth.
Rhetorical nudge: Why struggle with a dry, overcooked dip when the slow cooker gives you creamy success every time?
Party planning & pairing suggestions
- Pair with: crisp crudités, warm pita triangles, toasted sourdough, or sturdy crackers.
- Beverage match: a crisp white wine or a bright, citrusy mocktail balances the richness.
- Make-ahead strategy: Assemble the dip in the Crock-Pot bowl the night before and refrigerate. Set to warm an hour before guests arrive and then switch to low until serving.
Pro hosting move: Keep the Crock-Pot on “warm” during the party so the dip stays at the perfect consistency. Your guests will keep coming back for “just one more scoop.”
You may also like Next recipe :-
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My thoughts — why I keep making this
I keep making this Vegan Slow Cooker Spinach Artichoke Dip Crockpot recipe because it hits the sweet spot between effortless and impressive. It saves me from last-minute panics, feeds a crowd, and honestly fools even the dairy-inclined eaters. Plus, the slow cooker frees up oven space for roasting veggies or heating appetizers.
So — are you ready to toss everything in the Crock-Pot and call it a win? I say yes. Make it for game day, a casual get-together, or a cozy night in.
(FYI — this recipe keeps things 100% vegan by swapping classic cheeses for plant-based options. If you try a brand you love, mention it — I always hunt for the best vegan mozz.)
Vegan Slow Cooker Spinach Artichoke Dip — Crockpot Recipe
Ingredients
Equipment
Method
- Prep the ingredients. Roughly chop the spinach and artichoke hearts. Cube the vegan cream cheese so it melts faster. Mince the garlic and chop the onion.
- Combine everything in the slow cooker. Add the spinach, artichokes, cubed vegan cream cheese, vegan sour cream, shredded vegan mozzarella, grated vegan Parmesan (or nutritional yeast), chopped onion, minced garlic, black pepper, and salt to the crockpot bowl. Toss briefly with a silicone spatula so the ingredients mingle.
- Slow cook. Cover and cook on low for 2–3 hours or on high for 1 hour, checking every 30 minutes to prevent overheating. Once the cheeses melt and the dip looks silky and slightly bubbly, it’s ready. Slow cookers vary, so keep an eye on it.
- Stir and finish. Stir the dip until you get a smooth, even texture. Taste and adjust salt and pepper. If you like, add a pinch of smoked paprika or a squeeze of lemon for brightness.
- Serve warm. Transfer to a serving dish or keep it in the Crock-Pot on the “warm” setting while guests graze. Serve with tortilla chips, toasted baguette slices, pita, or crudités.
- Reminder: Check early and often — slow cookers differ, and soft vegan cheeses can go from perfect to overly oozy if left unchecked.
Notes
Some Common Problems (real problems, real fixes)
- Dip looks too thin: Stir in 1/4–1/2 cup extra shredded vegan mozzarella or let it cook uncovered for 10–15 minutes to reduce.
- Dip gets grainy: Avoid high heat and check early. Gently stirring while it warms helps meld ingredients.
- Too bland: Add salt in small increments, a squeeze of lemon, or a teaspoon of mustard for depth.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.