Bake it in the oven or make it in your slow cooker — either way, this spinach and artichoke dip will be a huge hit at your next gathering.  Party?  Outdoor BBQ?  Tailgate?  Whatever the event, everyone loves a classic dip!

Is it really a party if there isn’t spinach and artichoke dip involved?  It’s basically a requirement, right?

Wilted spinach and soft artichokes swimming in a sea of cheesy deliciousness.  Served with a side of pita, crackers, baguette, or dipping veggies.  No wonder it’s so popular.

There are a million recipes out there, so why should you try this one?  Well, for starters – it’s extra spinachy.  I know that might not sound like a good thing to a lot of people, but trust me, it is.

There’s extra substance.  Plus, it’s healthier.  Because obviously, “healthy” is a term that definitely pairs with spinach and artichoke dip.  Ha, ha.

Seriously though – more spinach is a good thing!  (And it’s not just me – a few friends have told me my version is their favorite spinach and artichoke dip!)

I also love that this is just as good if you make it in the crock pot or bake it in the oven.  Lots of baked goods or appetizers taking up your oven?  Use the slow cooker!  Big batch of meatballs in the slow cooker?  Bake it in the oven!

My rice cooker even has a “slow cooker” function so I usually make mine in there.  (And put the big batch of meatballs in the crockpot.)

As an additional bonus, this recipe freezes perfectly.  Every year, I make a double batch for our annual holiday party and then freeze the leftovers for the Super Bowl party a month and a half later.

Let’s talk about the most important part of spinach and artichoke dip: the dippers!

While a spoon is a great idea, it’s slightly frowned upon at parties.  Pita chips, pretzels, and crackers are all obvious choices, but we always like to serve ours with a tray of veggies.  Celery, carrots, or pepper strips are all great dipped into a warm vat of spinach and artichoke dip.  Serve some mushrooms with the stems removed, and scoop the dip into the mushrooms.

Spinach and artichoke dip: two ways to make enough dip for two parties, with one set of dirty dishes.  Perfection.

Looking to take your spinach and artichoke dip to the next level?  Make this Spinach and Artichoke Biscuit Skillet!

More Delicious Dips:

• Roasted Garlic White Bean Dip
• Cheesy Bacon Corn Dip
• Creamy Artichoke Dip
• Chili Bean Dip
• Caramelized Onion Dip

All Appetizer Recipes

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Spinach and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Bake it in the oven or make it in your slow cooker — either way, this spinach and artichoke dip will be a huge hit at your next gathering.

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Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup half and half
• 1/2 small onion, minced
• 2 cloves of garlic, minced
• 1.5 10-ounce bags frozen chopped spinach, thawed and drained
• 1 13-ounce jar of artichoke hearts, drained and chopped
• 1/2 cup parmesan cheese, shredded
• 2/3 cup monterey jack cheese, shredded

Instructions

1. Mix together cream cheese and half and half in a bowl until thoroughly combined.
2. Add in onion, garlic, spinach, artichoke hearts, and parmesan cheese, and stir.
3. Sprinkle remaining cheese on top.
4. Cook in crockpot on high for 1.5 hours, stirring occasionally, until thoroughly warmed, OR add to 1.5 quart baking dish and bake for 30 minutes at 350 °F.
5. Serve warm with pita chips, crackers, or sliced vegetables.

Notes

A Bunsen Burner Bakery Original Protocol

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