Spinach and Sausage Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 16 servings
  • 1 lb ground italian sausage
  • 1 jar (12 oz) marinated roasted red peppers
  • 1 jar (6½ oz)marinated artichokes
  • 1 (10 oz) package of fresh baby spinach roughly chopped
  • 1 (6 oz) package cream cheese (softened)
  • ¼ c. mayonnaise
  • 1½ cups parmesan cheese
  • 2 cup mozzarella cheese
  • ⅓ cup minced fresh basil
  • ¼ cup diced red onion
  • ½ tsp minced garlic (1/4 tsp garlic salt)
  • Salt and pepper to taste
  1. Use Spatula to break up Italian sausage into small pieces while cooking in a frying pan over medium heat. Cook until browned ( no visible pink)
  2. Drain excess grease or pat dry with paper towels
  3. Drain peppers (reserve 1 tbsp liquid) and cut in small pieces about the size of a dime
  4. Drain marinated artichokes (reserve 2 tbsp of liquid) and coarsely chop
  5. Dice up ¼ cup red onion
  6. Rinse spinach in colander and then blot dry with paper towels
  7. Coarsely chop the baby spinach
  8. Spray slow cooker with non stick cooking spray (I used a 4 qt slow cooker)
  9. Combine spinach, ground sausage, mayonnaise, softened cream cheese, roasted red peppers, artichoke hearts
  10. Stir in seasonings ( minced garlic, diced onion, fresh basil, salt and pepper) and cheeses
  11. Stir in remaining juices from roasted red peppers and artichoke hearts
  12. Set Crock pot to High and cook for about 2 hours
  13. Stir the Artichoke dip and then allow to cook for another 30-60 minutes
  14. Set Slow Cooker to warm to keep dip warm til ready to serve
  15. Stir it one more time before serving
  16. May serve with crackers, tortilla chips, fresh veggies, or french or baguette bread pieces
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2016/12/spinach-sausage-artichoke-dip-slow-cooker-version.html