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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


  • 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


  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.