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Spinach & Artichoke Dip

The first time I had Spinach Artichoke Dip was at a Christmas party a zillion years ago.  It was so good and was definitely homemade.  This recipe is the closest to that dish and it is simple, easy to make, and delicious.  I like dips that have substance to them or small chunks of the ingredients.  This one is no exception.  I cut the artichoke hearts into ¾-inch pieces. 

I love this recipe because all the ingredients go into a crockpot and in

1 hour, it's ready!   


•  8 oz mayonnaise

• 16 oz mozzarella cheese, shredded

•  8 oz Parmesan cheese, grated

•  8 oz artichoke hearts, drained and chopped (see tip below)

•  8 oz chopped spinach

   (if frozen, thaw, then drain by squeezing)

•  1 red pepper, seed and finely chopped

•  2 cloves garlic, minced

•  You will need a small crockpot to use for cooking.

    It can be used for serving too.


1.  Place all ingredients in crockpot; mix thoroughly, but gently.

2. Cover; cook on high for 1 hour or until cheese is melted.

3. Mix again; transfer to serving dish; serve with toast points, crackers or pita          bread.


•  If your serving dish is ovenproof, place the dip under the broiler just briefly to     get some color on top.

•  I like to chop the spinach and artichoke hearts into ¾-inch pieces.  The                 presentation of the dish looks so much better and easier to eat.

•  I love these bowls from Le Tauci.  They make the best serving bowls and go       with so many styles of dinnerware.


spinach artichoke dip, best spinach artichoke dip

Spinach & Artichoke Dip_edited.jpg
Le Tucci embossed 7-inch bowls
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