Name: Crock-Pot Artichoke Dip Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 28 Ounces Canned Artichoke Hearts (Drained); 2 Cups Shredded Monterey Jack Cheese; 2 Cups Shredded Pepper Jack Cheese; 16 Ounces Cream Cheese (Softened); 2/3 Cup Half & Half; 1/2 Cup Diced Green Onion; 1 Tablespoon Diced Jalapeño Peppers

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Enjoy this warm and gooey Crock-Pot Artichoke Dip on bread slices, crackers or veggies. Artichoke dip is so easy to prepare and only takes about an hour to cook!

Slow Cooker Artichoke Dip

Here is a delicious recipe sent into us by reader Candace Laviolette for a warm and gooey artichoke dip made up in the slow cooker. Perfect for entertaining or just snacking!

Because of the addition of diced jalapeno peppers and pepper jack cheese, this artichoke dip does have a bit of a ZIP to it which I personally LOVE. But if you want to tone the spice level down just omit the jalapeno pepper and use 4 cups of shredded Monterey Jack cheese instead.

Classically this artichoke dip is served with slices or hunks of a nice crusty Italian style bread. But if you desire some crunch to go with this warm and cheesy dip try pita chips or cut up vegetables such as carrot sticks, celery sticks, mini bell pepper halves or jicama sticks.

So yummy and tasty!

Products Needed:

Special Diets

Gluten Free | Low Carb | Low Sugar | Vegetarian

Check out these popular slow cooker dip recipes too!

Crock-Pot Artichoke Dip Recipe

Serve this warm and cheesy artichoke dip with slices or chunks of crusty Italian style bread or some crisp cut up vegetables. Either way this recipe is sure to be a huge hit at your next party or get-together!

3.31 from 23 votes

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Prep Time 10 mins

Total Time 10 mins

Course Dips

Cuisine American

Servings Servings

Calories 463 kcal

Ingredients

28 Ounces Canned Artichoke Hearts (Drained)
2 Cups Shredded Monterey Jack Cheese
2 Cups Shredded Pepper Jack Cheese
16 Ounces Cream Cheese (Softened)
⅔ Cup Half & Half
½ Cup Diced Green Onion
1 Tablespoon Diced Jalapeño Peppers

Instructions

Add all ingredients to a 3 to 5 quart slow cooker and stir to combine.
Cover and cook on LOW for 30 minutes to 1 hour, stirring twice during cooking time.
Dip is done when all of the cheeses are melted and gooey.
Turn slow cooker to WARM to serve straight from the slow cooker OR spoon dip into a serving bowl.
Serve with bread, vegetables, pita chips or crackers.

Notes

Serving a crowd? This recipe can easily be doubled or even tripled in a larger slow cooker. Just cook the dip a little longer as needed. Checking it every 30 minutes or so and giving it a stir until the cheeses are all melted.

Nutrition

Tried this recipe?Rate the recipe and then let us know how it was!

Comments

Ashley @ Kitchen Meets Girl says

April 26, 2012 at 5:06 PM

I adore artichoke dip. I could eat a boatload of this!

Jamye says

January 21, 2013 at 8:32 AM

When it says to add 2 cups of monterey and pepper jack cheese, is it shredded or cubed or what?
Thanks!

- Lady Heidi says
  
  January 21, 2013 at 12:56 PM
  
  The cheese is shredded.
  
  - Jamye says
    
    January 21, 2013 at 4:11 PM
    
    Thanks so much 🙂
    
Beth says

November 25, 2013 at 3:26 PM

What size crockpot is this recipe made for? I have the 6.5qt size but also the little crockpot dipper that came with it…not sure what size that is…1.5qt maybe?

Thanks in advance! I’m new to crockpot cooking and cooking in general so any help is greatly appreciated!

- Lady Katie says
  
  November 25, 2013 at 5:27 PM
  
  Your smaller size crock-pot should do just fine. You could do it in the larger ones without a problem.
  
Emily says

November 27, 2013 at 2:50 PM

Could you alter this to make it into a spinach and artichoke dip?

- Lady Katie says
  
  November 27, 2013 at 5:11 PM
  
  yes!!

Crock-Pot Artichoke Dip