Super Cheesy Spinach and Artichoke Crockpot Dip

Kelly Lollman


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!

☆☆☆☆☆ 0 votes
15 Min
1 Hr 35 Min
Slow Cooker Crock Pot


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


1If 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.
2Drain the artichokes. Roughly chop them into small chunks and set aside.
3Thaw and drain the spinach; set aside to drain further.
4In crock pot, blend cream cheese, half and half, mayonnaise, adobo powder and black pepper until smooth.
5Add 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.
6Serve 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