Spinach Artichoke Dip uses a slow cooker to bring together spinach, artichoke hearts, mayonnaise, Parmesan, red bell pepper and a final layer of Monterey Jack or mozzarella. The site’s legacy record attributes the recipe to Pam Thompson.
The slow-cooker method is the practical center of the recipe: the ingredients can heat together gradually while the cheese melts into the top. Draining the artichokes and squeezing excess moisture from the spinach helps keep the finished dip thick rather than watery.
The previous article described Pam as Mary Thompson’s daughter, but that relationship is not retained here until it can be verified against the source material. Optional additions such as red pepper flakes or alternate dippers should be treated as modern serving suggestions.
Spinach Artichoke Dip
Ingredients
- 1 c. mayonnaise or salad dressing
- 1 c. fresh grated Parmesan cheese
- 1 14 oz. can artichoke hearts drained and coarsely chopped
- 1 10 oz. pkg. chopped spinach squeeze to drain
- 1/2 c. chopped red bell pepper
- 1/4 c. shredded Monterey Jack or Mozzarella cheese 1 oz.
- Toasted baguettes crackers, or pita chips
Instructions
- Spray inside of a 1 to 2 1/2 quart slow cooker.
- Mix mayonnaise and Parmesan cheese.
- Stir in artichoke hearts, spinach, and bell pepper.
- Spoon into slow cooker. Sprinkle with cheese.
- Cover and cook on LOW 1 hour or until cheese is melted.
- Serve warm. Will hold up to 3 hours.
