Spinach Artichoke Dip

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.

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5 from 1 vote

Spinach Artichoke Dip

A slow-cooker spinach artichoke dip with Parmesan, red bell pepper and melty cheese.

Total Time1 hour hr 10 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: artichoke hearts, creamy dip, crockpot appetizer, game day snack, make-ahead, Parmesan cheese, party dip, slow cooker dip, spinach artichoke dip, vegetarian appetizer

Servings: 24 2 Tbsp servings

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

Recipe Tips

• 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.
  

Recipe Variations

• 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.