Super Cheesy Spinach and Artichoke Crockpot Dip

Kelly Lollman

By
@kelollman

I made this for the first time ever this past week for a food day at work. Two people immediately asked for the recipe, so I guess it was good! :) What little was left disappeared pretty quickly at home.

Just a note - all recipes I've seen for this type of dip recommend squeezing the spinach dry. I didn't. The extra moisture helps keep this super cheesy recipe from getting too "tight".

For the best taste, make this the night before, heat it through to melt the cheese & refrigerate it in the crock pot (if a unit with a removable crock). The flavors marry together beautifully!


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Rating:

Comments:

Serves:

Many

Prep:

15 Min

Cook:

1 Hr 35 Min

Method:

Slow Cooker Crock Pot

Ingredients

8 oz
cream cheese
1/2 pt
half and half
1 1/2 tsp
adobo powder
1 1/2 c
monterey jack cheese, shredded
1 c
parmesan cheese, shredded
10 bag(s)
spinach, frozen
14 oz
artichoke hearts, canned
black pepper (to taste)
1 small
onion, diced (optional)
1/2 c
mayonnaise

Directions Step-By-Step

1
If including onions, dice and drop in a lightly sprayed frying pan over medium high heat to soften slightly. (I like to let them just start to turn golden brown). Set aside to cool.
2
Drain the artichokes. Roughly chop them into small chunks and set aside.
3
Thaw and drain the spinach; set aside to drain further.
4
In crock pot, blend cream cheese, half and half, mayonnaise, adobo powder and black pepper until smooth.
5
Add shredded cheeses, chopped artichoke, spinach and onions and mix thoroughly. Set crock pot to high and warm through for 1 - 1 1/2 hrs, stirring occasionally.
6
Serve warm with your choice of chips or bread for dipping.

About this Recipe

Course/Dish: Other Appetizers, Dips
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy