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Vegan Slow Cooker Spinach Artichoke Dip

Vegan Slow Cooker Spinach Artichoke Dip — Crockpot Recipe

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
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8
Course: crockpot
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Rhetorical nudge: Why struggle with a dry, overcooked dip when the slow cooker gives you creamy success every time?