Easy Spinach Artichoke Dip – Crock Pot

  • 16 ounces sour cream
  • 3 ounces parmesan cheese
  • 14 ounces non-marinated artichoke heart (drain, rinse, chop)
  • 8-10 ounces chopped spinach (can use frozen – thaw and drain well)
  • 10-16oz ounces monterey jack cheese, shredded
  • Salt to taste


  1. Throw into crock pot and cook on High for 1 hour, stirring occasionally.
  2. Keep in crock pot to serve, set to Warm.


  1. Heat in a non-stick stock pot on med-low with top on, stirring occasionally over an hours time.
  2. Start with less spinach & cheese and add each as necessary (sometimes it’s way to spinachy)

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