crockpot spinach dip recipe
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 24 ounces frozen chopped spinach, thawed
  • 12 to 14 ounce jar quartered artichoke hearts, drained and coarsely chopped (the marinated artichokes are especially good here)
  • 1½ cups chopped onion
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup shredded Parmesan cheese (1 ounce)
  • ½ cup shredded fontina (2 ounces)
  • 2 tablespoons lemon juice
  • Optional pescatarian variation: add in 1½ cups of fresh, cooked crab or lobster meat (DO NOT use the canned: it sucks)
  1. Lightly butter your crockpot.
  2. Squeeze the juice from the spinach, reserving ½ cup of the juice.
  3. You can add the raw chopped onion to the crockpot, or for deeper flavor, sauté in olive oil with a sprinkle if salt to soften and brown before adding. I prefer the latter.
  4. Add in the drained spinach, artichoke, mustard, garlic, oregano, and cayenne.
  5. Mix and cook on low for 3 hours or high for 1½ hours (I find the 3 hours works better).
  6. Just before serving, add mayo, sour cream, cheeses, and lemon juice. Add crab/lobster, if using. Stir to combine and melt cheeses. Serve warm with crusty bread or crackers.
Recipe by story of a kitchen at