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Five-Cheese Spinach & Artichoke Dip

 Five-Cheese Spinach & Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience—I serve it straight from the slow cooker, so set-up and clean-up is a breeze! —Noelle Myers, Grand Forks, North Dakota
16 ServingsPrep: 20 min. Cook: 2-1/2 hours


  • 1 jar (12 ounces) roasted sweet red peppers
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 8 ounces fresh mozzarella cheese, cubed
  • 1-1/2 cups (6 ounces) shredded Asiago cheese
  • 2 packages (3 ounces each) cream cheese, softened and cubed
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/3 cup shredded provolone cheese
  • 1/3 cup minced fresh basil
  • 1/4 cup finely chopped red onion
  • 2 tablespoons mayonnaise
  • 2 garlic cloves, minced
  • Assorted crackers


  • Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain
  • artichokes, reserving 2 tablespoons liquid; coarsely chop
  • artichokes.
  • In a 3-qt. slow cooker coated with cooking spray, combine spinach,
  • cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and
  • peppers. Stir in reserved pepper and artichoke liquids. Cook,

2 of 2

Five-Cheese Spinach & Artichoke Dip (continued)

Directions (continued)

  • covered, on high 2 hours.
  • Stir dip; cook, covered, 30-60 minutes longer. Stir before serving;
  • serve with crackers.
  • Yield: 16 servings (1/4 cup each).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer