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Cheesy Spinach Artichoke Dip

Three kinds of cheese guarantee this classic starter cooks up extra rich — for added flavor, stir in some chopped basil.

Serving Size:


Active Time:

20 min.

Total Time:

3 hrs.


  • 2 (8 oz.) pkgs. cream cheese
  • 1 (12 oz.) jar marinated artichoke hearts
  • 3 cloves garlic
  • 1 (8 oz.) pkg. shredded Italian cheese blend
  • ½ cup grated Parmesan
  • 1 (16 oz.) pkg. frozen chopped spinach, thawed (do not drain)
  • 1 cup sour cream
  • 3 scallions
  • ½ tsp. cayenne pepper
  • ¼ tsp. pepper
  • Bread bowl (optional)


  1. Coat 4-qt. slow cooker with nonstick cooking spray. Cut cream cheese into ¾” cubes. Drain and chop artichoke hearts. Mince garlic. Transfer artichoke hearts to bottom of slow cooker.
  2. Top artichokes in slow cooker with cream cheese, shredded cheese, Parmesan, garlic and ¾ cup water. Cover; cook on low 1½ hrs. Stir in spinach and sour cream. Cover; cook on low 1 hr. Stir in scallions, cayenne pepper and pepper. If desired, serve in bread bowl.
  3. Make bread bowl: Using serrated knife, cut top third from 1 round loaf crusty bread. Pull out bread from bottom part of loaf, leaving ½”-thick shell. Cut up bread top and soft insides. Spread on baking sheet and toast at 350°F for 8 min. Fill bread bowl with dip.

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