Slow-Cooker Cheesy Spinach-Artichoke Dip


To create this recipe, I drew inspiration from my love of spinach-artichoke dip. Since Charles, my better half, and I frequently order this appetizer at restaurants, I wanted to challenge myself with formulating a recipe that I believed was as good as or better than the ones we eat most often.

When I served it to Charles, he gave me rave reviews. Essentially, he said I scored a TD on this tasty treat! Yea! 

Today I’m sharing my dip recipe with you. I hope you enjoy it as much as we do.

Slow-Cooker Cheesy Spinach-Artichoke Dip


                1 (12-oz.) bag frozen chopped spinach, thawed and squeezed to drain

                1 (14-oz.) can quartered artichoke hearts, drained and chopped

                1 (16-oz.) jar prepared Alfredo sauce (I used Walmart’s Great Value brand.)

                1 (8-oz.) block Pepper-Jack cheese, shredded

                1 c. shredded mozzarella cheese

                1/2 c. grated parmesan cheese

                1/2 c. mayonnaise

                1/2 t. finely ground sea salt

                1/4 t. black pepper

                1 t. garlic powder

                2 T. dehydrated minced onion


                Coat the interior of a 3- to 4.5-quart-sized slow cooker’s crock with cooking spray; set aside. Into a large mixing bowl, place all of the ingredients. Stir well to combine and then place mixture into prepared crock.

                Cook on Low for 3-4 hours or on High for 1.5-2 hours or until the cheeses melt and dip is hot. I cooked mine on Low in a 4.5-quart slow cooker, and it was done in 1.5 hours.

                Dip can be held on Warm for a couple of hours if stirred occasionally. If the edges start to brown, turn off heat immediately and stir.

                Serve with sliced French bread, bagel or pita chips, tortilla chips, vegetable sticks, or your favorite dippers.

Refrigerate leftovers. I found that microwaving leftovers worked wonderfully well.