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Five-Cheese Spinach & Artichoke Dip


5 different kinds of cheeses makes this spinach-artichoke dip extra special. Serve with crackers or vegetable sticks for dipping.

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Rate this recipe 4.5/5 (22 Votes)


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


Servings 16
Preparation time 20mins
Cooking time 150mins
Adapted from


Step 1

Drain peppers, reserving 1 tablespoon liquid; chopped peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3-quart 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, covered, on high 2 hours.

Stir dip; cook, covered, 30 to 60 minutes longer. Stir before serving; serve with crackers.


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