Real Recipes From Real Home Cooks ®

super cheesy spinach and artichoke crockpot dip

Recipe by
Kelly Lollman
Madison, NY

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!

yield serving(s)
prep time 15 Min
cook time 1 Hr 35 Min
method Slow Cooker Crock Pot

Ingredients For super cheesy spinach and artichoke crockpot dip

  • 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
    spinach, frozen
  • 14 oz
    artichoke hearts, canned
  • black pepper (to taste)
  • 1 sm
    onion, diced (optional)
  • 1/2 c

How To Make super cheesy spinach and artichoke crockpot dip

  • 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.

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