Looking for a delicious party dip? THis classic spinach and artichoke dip is kept warm in a slow cooker for a perfect party dish your guests will love!

While meat dishes tend to be the most popular at get-togethers, it is always good to have at least one meat-free option that even the vegetarians can enjoy. Luckily this easy spinach artichoke dip with jalapenos is tasty enough for everyone to enjoy! It’s great served with crackers or sliced baguette. This makes a large batch–enough to fill the bowl of a 2.5 quart slow cooker–but the recipe can easily be cut in half for a smaller crowd.

Hot Spinach Artichoke Dip Recipe

 Ingredients for spinach and artichoke dip

Here is what you need:

2-12oz packages frozen chopped spinach, thawed & drained
1 small onion
1 bunch green onions, coarsely chopped
1 teaspoon minced garlic
2-8oz packages cream cheese
 2-14oz cans artichoke hearts
1 1/2 teaspoons salt
1 tablespoon horseradish
1 teaspoon chili powder
1/2 teaspoon black pepper
1/3 cup sliced canned jalapenos, drained (optional)
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese

Add spinach and garlic to food processor and pulse until well chopped

Step 1:  Add spinach, onion, green onions, and garlic to bowl of a 12 cup food processor. Cover and pulse until well blended.

Add in artichokes and cream cheese to food processor

Step 2:  Add cream cheese, artichoke hearts, and spices to spinach mixture. Cover and pulse again until well blended.

Add parmesan cheese and jalapenos to food processor

Step 3:  Add Parmesan cheese, jalapenos, and mozzarella cheese. Cover and pulse again until well blended.

Add spinach and artichoke dip to the slow cooker and set to low

Step 4:  Transfer mixture to crockpot. Cook on low for 4 hours, stirring once or twice, then keep warm. Serve with crackers, tortilla chips, or baguette slices.

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Hot Spinach & Artichoke Dip

A crowd pleaser for vegetarians and meat-eaters alike! Makes a large batch that can easily be cut in half.
Course Snack
Cuisine American
Keyword Spinach & Artichoke Dip
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Author Ruth Soukup

Ingredients

  • 2-12 oz packages frozen chopped spinach thawed & drained
  • 1 small onion
  • 1 bunch green onions coarsely chopped
  • 1 teaspoon minced garlic
  • 2-8 oz packages cream cheese
  • 2-14 oz cans artichoke hearts
  • 1 1/2 teaspoons salt
  • 1 tablespoon horseradish
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/3 cup sliced canned jalepenos drained (optional)
  • 1 cup shredded parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Add spinach, onion, green onions, and garlic to bowl of a 12 cup food processor. Cover and pulse until well blended.
  2. Add cream cheese, artichoke hearts, and spices to spinach mixture. Cover and pulse again until well blended.
  3. Add parmesan cheese, jalepenos, and mozzarella cheese. Cover and pulse again until well blended.
  4. Transfer mixture to crockpot. Cook on low for 4 hours, stirring once or twice, then keep warm. Serve with crackers, tortilla chips, or baguette slices.

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