There’s a reason spinach artichoke dip shows up at every good gathering — it’s comfort food you can scoop. In this church-cookbook classic, Pam Thompson (daughter of Mary Thompson) leans into the easiest hosting trick: let the slow cooker do the work while you focus on the fun.
The base is simple but smart: mayonnaise and freshly grated Parmesan create a rich, savory binder, while chopped spinach and coarsely chopped artichoke hearts deliver that familiar, slightly tangy flavor. A bit of red bell pepper adds color and a gentle sweetness, and the final sprinkle of Monterey Jack or mozzarella gives you that irresistible, melty top layer.
I can understand why Pam recommended a crockpot approach — this dip stays warm and welcoming for hours, which is exactly what you want on game day, at a potluck, or during a holiday open house. The biggest success tip is all about moisture: squeeze the spinach thoroughly so the dip doesn’t thin out, and drain the artichokes well. From there, it’s basically “mix, spoon, and let it melt.”
Serve it with toasted baguette slices, crackers, or pita chips, and don’t be surprised if the bowl needs refilling. If you want to put your own stamp on it, a pinch of crushed red pepper adds a little kick, and veggie sticks work beautifully for a lighter dipper option. This is one of those creamy appetizers that disappears fast — so consider making it the first thing you set out.
If you have leftovers, they reheat beautifully in the slow cooker or microwave — just stir and add a splash of milk if needed.
Spinach Artichoke Dip
Equipment
- 1 to 2 1/2 quart slow cooker
- Mixing bowl
- Measuring cups
- Measuring spoons
- Can opener
- Cutting board and knife
- Colander or strainer
- Rubber spatula or spoon
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.
This recipe is sourced from 75 Years of Caring and Sharing (2006), published in Jersey County, Illinois by the Jersey County Homemakers Education Association. Because I’m preserving a large volume of vintage community-cookbook recipes, I sometimes use AI to help organize and present them clearly—then I test and cook through favorites over time as they spark my curiosity.