Artichoke and Spinach Dip (Crock Pot)

Artichoke and Spinach Dip (Crock Pot)

Can you believe Christmas Day is next week! Crazy, crazy…I know. I hope you have all your ducks in a row and are enjoying all the holiday season has to offer. Eat some fudge and don’t you dare even feel one bit bad about it. Soon we’ll be immersed in January and carrot sticks will be back in fashion. Enjoy the fudge while you can! ūüôā

Todays recipe is a wonderful crock pot version of the classic Artichoke and Spinach Dip. It’s cheesy, flavorful and delightful. It only takes about 15 minutes to put together and then bubbles away in the crock pot while you attend to other needs like wrapping gifts, singing carols and making all manner of Christmas Magic happen for those you love. It would make a great appetizer for any upcoming parties you might be heading to.

Let’s make it, baby.

Crock Pot Artichoke and Spinach Dip from Jamie Cooks It Up!

Artichoke and Spinach Dip (Crock Pot)

Time: 15 min prep + 2-3  hours crock pot cooking
Yield: 3 cups
Recipe from my sweet friend Katherine Rose

2 Tb butter
2 cloves garlic, minced
1/2 yellow onion, chopped
1 (11 ounce) bag baby spinach
1 Tb water
2 C marinated artichoke hearts, chopped
1 C sour cream
1/2 C mayonnaise
1/2 C Parmesan cheese, grated
1 1/2 C Monterey and Colby Jack cheese blend
1 (8 ounce) package cream cheese, softened

1. Heat a medium-sized skillet up over medium high heat. Melt 2 tablespoons of butter in the pan and add 2 cloves of garlic (minced) and 1/2 a chopped onion. Saute until the onions are translucent and a bit golden in color.


2. Grab a bag of baby spinach…


toss it into a large glass bowl and pour 1 tablespoon of water over the top. Cover it with plastic wrap and heat it in the microwave for 2 minutes or until it has steamed down and reduced in volume.


3. Grab some artichoke hearts…


and chop yourself 2 cups worth.
4. Spray the inside of a small crock pot (2-3 quart works best) and place the onion mixture, spinach, artichoke hearts, 1 C sour cream, 1/2 C mayonnaise, 1/2 C grated Parmesan cheese, 1 1/2 C Monterey and Colby Jack cheese blend and 1  package cream cheese. Stir everything to combine.
5. Cover and cook on high for 2-3 hours, or until the cheese is melted and bubbly. Serve with crusty bread or crackers.


Post a comment!


  1. 1
    December 20, 2013 at 10:38 am

    Thanks for sharing this recipe! I like dips like this. =)

    Happy Holidays!

  2. 2
    December 20, 2013 at 12:18 pm

    OMG! This looks so yummy. I have made a version of this for years, but yours looks over the top delicious. We will be spending Christmas with our son in MO, so will make this.
    Thank you Jamie for your wonderful recipes and stories. Merry Christmas, and a happy, healthy New Year.

  3. 3
    Jenny C.
    December 21, 2013 at 8:30 pm

    Hi, I only have a big crockpot – would it work in that or do you have any suggestions for an oven method? Thanks, it looks amazing!

    • 4
      December 22, 2013 at 7:10 am

      It would still work, it just might cook more quickly. Good luck to you!

  4. 5
    December 25, 2013 at 12:04 am

    Could this be baked instead of put in a crockpot? Looks yummy!!

  5. 6
    January 1, 2014 at 8:19 am

    I made this last night for our New Year’s Eve get together. Big hit! But I also added a bag of frozen spinach to make it a little thicker. I plan on using the leftovers as a sauce for pasta. Thanks for sharing!

  6. 7
    August 13, 2019 at 3:05 am

    WOW! This looks gorgeous AND delicious!

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