I woke early this morning to cook up a storm for a holiday brunch party among some of my closest friends. Whenever a potluck is on the calendar I do my best to pad the menu with vegetarian friendly fare so The Fella won’t be stuck nibbling baby carrots all day/night.

I love cooking so that’s no problem, but I do have the tiniest, most dysfunctional kitchen on the planet. Have I mentioned I have no counter space ?  I have one section of counter that is just big enough for our dish rack. In order to cook and prep multiple dishes at the same time I have to get a little creative, using appliances like a griddler and slow cooker (and setting them up on a step-ladder, open drawer, the floor, or a moveable butcher block) help to maximize our space and cooking capacity. 

So, while my cake was baking…


 And, as I used the stove top to prep my veggie enchiladas for the next round of oven time…


 I decided to utilize my slow cooker to whip up a big batch of spinach artichoke dip.


WARNING: This is not a low-fat recipe. I have made zero attempt at making it healthier. I believe there’s a time and a place for making things lighter (I used egg whites and 1/2 apple sauce in the cake) and ooey-gooey party classics like S & A dip is best left untouched and eaten in moderation. Which is hard, because it’s kind of addictive. Forget the crackers, I could shovel this bad boy into my face by the fistful. 

Slow Cooker Spinach-Artichoke Dip
Serves 16
Ooey-gooey delicious dip, ready in less than two hours.
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
  1. 16 oz bag of shredded mozzarella
  2. 2 bricks (2 x 8oz) cream cheese, cubed
  3. 1/2 cup shredded parmesan cheese
  4. 1 clove of garlic, minced
  5. 1 tsp ground black pepper
  6. 1 tsp Goya Adobo seasoning
  7. 2 8oz frozen bricks of chopped spinach, defrosted
  8. 2 14 oz cans of artichoke hearts, drained and chopped
  1. Dump all of your ingredients in the slow cooker, mix as best you can at first. Turn slow cooker on high, and allow to cook for 2 hours (maybe less depending on how hot your slow cooker burns, mine took about 1.5 hours). Stir ingredients every 10 minutes or so, combining ingredients in to a gooey delicious monster. Stirring will help to break up the cream cheese cubes and artichoke pieces into the melting cheese and spinach. Adjust seasoning to taste as you cook.
  1. Serve with pita chips.
Adapted from 125 best Vegetarian Slow Cooker Recipes
The Kim Challenge http://thekimchallenge.com/

What are you favorite potluck dishes?