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A warm and inviting crockpot filled with cheesy Christmas party appetizers sits on a kitchen counter.

Ultimate Christmas Party Appetizers Crockpot: Cranberry BBQ Little Smokies & Creamy Spinach Artichoke Dip

This festive duo of crockpot appetizers is the ultimate solution for stress-free holiday entertaining. Enjoy tangy-sweet Cranberry BBQ Little Smokies and a rich, creamy Spinach & Artichoke Dip, both kept perfectly warm in your slow cooker for hours of easy serving.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cranberry BBQ Little Smokies: 1 14-16 oz
  • 1 cup BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Optional: Fresh chopped parsley or thyme for garnish
  • For the Creamy Spinach & Artichoke Dip: 1 8 oz
  • 1 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups shredded mozzarella cheese, divided
  • For serving: Sliced baguette, pita chips, tortilla chips, or crackers

Equipment

  • 3-4 quart crockpot
  • 2-3 quart crockpot
  • Large mixing bowl
  • Mixing spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Kitchen towel or paper towels
  • Can opener
  • Toothpicks or small forks for serving

Method
 

  1. For the Cranberry BBQ Little Smokies: In a 3-4 quart crockpot, combine the jellied cranberry sauce, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar. Stir well until the cranberry sauce breaks down.
  2. Gently stir the Lit'l Smokies into the sauce until evenly coated.
  3. Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until heated through and the sauce is bubbly.
  4. Stir, garnish if desired, set crockpot to 'Warm', and serve with toothpicks.
  5. For the Creamy Spinach & Artichoke Dip: Ensure cream cheese is softened and spinach is thoroughly squeezed dry using a kitchen towel.
  6. In a large bowl, mix the softened cream cheese, 1 cup mozzarella, Parmesan, mayonnaise, sour cream, garlic, and red pepper flakes until smooth.
  7. Gently fold in the chopped artichokes and dried spinach until combined.
  8. Transfer mixture to a 2-3 quart crockpot. Smooth the top and sprinkle with the remaining 1/2 cup mozzarella.
  9. Cover and cook on LOW for 2 hours, until hot and the cheese on top is melted.
  10. Gently stir to incorporate the melted top cheese, switch to 'Warm', and serve with dippers.

Notes

Pro Tips: Wringing the spinach completely dry is crucial to prevent a watery dip. Cooking on LOW is best for flavor melding and to avoid burning. Get creative with dippers like pretzel rods, apple slices, or bell pepper strips. For larger parties, double the Little Smokies in a 6-quart pot, but make separate batches of the dip for best texture. Make-Ahead: Assemble the dip in the crockpot insert and refrigerate overnight; let sit 30 minutes before cooking. The smokies sauce can be mixed and refrigerated in a jar ahead of time. Storage: Refrigerate leftovers in airtight containers for up to 3 days. Reheat dips gently on the stove or in the microwave, adding a splash of milk if needed.