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)

About la petite chef

Hello! My name is Marielle Christine! Being half Italian and half French I've always enjoyed the art and passion of cooking and my Gourmet Mother has led the path for me! "la petite chef" aka the little chef (en francais) comes from my desire to cook and eat well in conjunction with a healthy and active lifestyle to stay fit! Follow me in my cooking extravaganzas and help yourself to recipes!

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