The recipe
The Slow Cooker Is the Point
Spinach Artichoke Dip uses a slow cooker to bring together spinach, artichoke hearts, mayonnaise, Parmesan, red bell pepper and a final layer of Monterey Jack or mozzarella. The site’s legacy record attributes the recipe to Pam Thompson.
The slow-cooker method is the practical center of the recipe: the ingredients can heat together gradually while the cheese melts into the top. Draining the artichokes and squeezing excess moisture from the spinach helps keep the finished dip thick rather than watery.
The cookbook source record identifies Pam Thompson as Mary Thompson’s daughter and notes the Fieldon Unit. Optional additions such as red pepper flakes or alternate dippers should be treated as modern serving suggestions.
Why it matters
Why This One Is Worth Bringing Back
This Spinach Artichoke Dip is worth preserving because the appliance is part of the recipe’s identity. The ingredients are designed to warm together gradually in a slow cooker, with the cheese melting into a dip that can then be held warm for serving.
That makes it a different proposition from a baked casserole-style dip even when some of the ingredients overlap. The source also explicitly values moisture control: drained artichokes and well-squeezed spinach help the mixture stay thick.
The recipe is attributed to Pam Thompson in the legacy record. Within the same cookbook, compare it with Hot Artichoke Dip, which uses a short baked method, and Hot Cheesy Spinach Dip, which starts with a cooked flour-and-half-and-half base.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Use the source’s slow-cooker advantage
The original method says the finished dip can hold for up to three hours, which makes this especially useful for a party spread. Keep it warm and give it an occasional stir around the edges.
Keep it thick
The source explicitly tells you to squeeze the spinach dry. That, plus thoroughly drained artichokes, is the best defense against a watery slow-cooker dip.
Lighten the base
Editorial suggestion, not source-tested: replace up to half of the mayonnaise with plain Greek yogurt. It will be tangier and somewhat less rich, but should still keep the creamy character.
Gluten-free serving option
The dip itself has no obvious wheat-based ingredient, but the suggested baguette is not gluten-free. Serve with certified gluten-free crackers, tortilla chips or vegetable sticks if needed, and always check packaged ingredient labels.
Recipe card
The Preserved Recipe
Spinach Artichoke Dip
Ingredients
- 1 c. mayonnaise or salad dressing
- 1 c. fresh grated Parmesan cheese
- 1 14 oz. can artichoke hearts drained and coarsely chopped
- 1 10 oz. pkg. chopped spinach squeeze to drain
- 1/2 c. chopped red bell pepper
- 1/4 c. shredded Monterey Jack or Mozzarella cheese 1 oz.
- Toasted baguettes crackers, or pita chips
Instructions
- Spray inside of a 1 to 2 1/2 quart slow cooker.
- Mix mayonnaise and Parmesan cheese.
- Stir in artichoke hearts, spinach, and bell pepper.
- Spoon into slow cooker. Sprinkle with cheese.
- Cover and cook on LOW 1 hour or until cheese is melted.
- Serve warm. Will hold up to 3 hours.
Notes
- Really squeeze the spinach dry (paper towels help) so the dip stays thick instead of watery.
- Grate Parmesan fresh if you can—pre-grated won’t melt as smoothly.
- Keep it on WARM for serving and stir once or twice so the edges don’t over-brown.
- Chop the artichokes and pepper ahead of time and refrigerate to make party prep faster.
- Add a pinch of crushed red pepper or a few chopped pickled jalapeños for heat.
- Lighten it up by swapping half the mayonnaise for plain Greek yogurt (still creamy, less rich).
- Gluten-free: serve with tortilla chips, GF crackers, or veggie sticks instead of baguette.
- Dairy-free: use vegan mayo plus plant-based Parmesan and mozzarella-style shreds.
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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