Hot Artichoke Dip

This delicious dips is great for parties!

Slow Cooker Hot Artichoke Dip


  • 1 Medium Leek Thinly Sliced (2/3 Cup)
  • 1 Tbsp Olive Oil
  • 2 14-oz cans Artichoke Hearts Drained and Coarsely Chopped
  • 2 Cups Mayonnaise
  • 1 Cup Chopped red bell pepper
  • 1 Cup Shredded Parmesan Cheese
  • 1 Tsp Lemon-Pepper Seasoning
  • Finely Shredded Parmesan Cheese
  • Toasted Pita Wedges


  • In a large skillet cook Leeks in olive oil until tender. Place in a 4-quart slow cooker. Stir in the artichoke hearts, mayonnaise, pepper, 1 cup parmesan cheese, and seasoning. Cover and cook on low for 3-4 hours until cheese is melted and mixture is heated through.
  • To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low heat setting for up to one hour. Serve on toasted pita wedges.
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