Spinach Artichoke Dip
A creamy, cheesy dip with classic spinach-and-artichoke flavor, made effortless in the slow cooker. It’s rich, savory, and built for dipping—perfect for potlucks and game day spreads.
Servings: 24 2 Tbsp servings
Cost: $10-13
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
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.
- 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.