Super Cheesy Spinach and Artichoke Crockpot Dip
By
Kelly Lollman
@kelollman
15
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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Ingredients
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8 ozcream cheese
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1/2 pthalf and half
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1 1/2 tspadobo powder
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1 1/2 cmonterey jack cheese, shredded
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1 cparmesan cheese, shredded
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10 bag(s)spinach, frozen
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14 ozartichoke hearts, canned
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·black pepper (to taste)
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1 smallonion, diced (optional)
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1/2 cmayonnaise
How to Make Super Cheesy Spinach and Artichoke Crockpot Dip
- 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.
- Drain the artichokes. Roughly chop them into small chunks and set aside.
- Thaw and drain the spinach; set aside to drain further.
- In crock pot, blend cream cheese, half and half, mayonnaise, adobo powder and black pepper until smooth.
- 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.
- Serve warm with your choice of chips or bread for dipping.