Fondue Pot Series: Spinach Artichoke Dip

I feel like- if there’s one fact everyone knows about me solely from social media, it’s that I’m obsessed with chocolate and cheese. Seriously, if I’m not posting about eating chocolate, I’m posting about eating cheese. One of my favorite gifts I have received is my Swiss ceramic fondue pot made for both chocolate and cheese fondue. I love this fondue pot and it has exceeded my expectations with how many yummy things you can use it for.

The very first recipe I attempted to make in the pot was Spinach Artichoke Dip- and it was incredible! Overall, the ingredients were simple- the trick for melting anything in a small fondue pot is to add a little bit of each ingredient at a time, stirring frequently, so it melts evenly and doesn’t burn on the bottom. Then, the fun begins!


8 oz. Cream Cheese

2 Cup Sour Cream

1 Cup Mayonnaise

1 Garlic Clove

2 Cup Parmesan

2 Cup Mozzerella

Salt & Pepper (to taste)

Canned artichokes (or you can use my recipe for Garlic Roasted Artichokes)

Frozen or Sautéed Spinach

Gruyere OR Asiago Cheese (optional) for added flavor


Heating instructions are fairly simple. Start with the base ingredients, Sour Cream and Mayonnaise to warm the pot. Add in the cheeses little by little, stirring throughout, to ensure they are melting evenly. Fold in the spinach and finish with S & P to taste. The pot will get very hot, make sure to stir often so the bottom doesn’t burn. I also wouldn’t use any silverware such as a metal spoon or it might scratch the pot depending on what material its made of. I always use a rubber spatula on my ceramic pot, it also helps get all of the cheese off the bottom while stirring so nothing gets burnt!

Now that the fondue is ready, its time for dippers! We chose the standard tortilla chips and crackers to start , we also apples and pears to make it interesting. You could also dip things like bread and pretzels!

This spinach artichoke dip was delicious, inexpensive and easy to make! You can get unique with dippers and add an extra cheese like Gruyere or Asiago for an extra level of flavor. This is definitely a recipe I will use again this fall- it’s so versatile, you can serve it as an appetizer during football season, for book club or even for a game night.

Do you have a fondue pot? What recipes do you use it for? Tag me in your recipe adventures on Instagram @_justalittlebrit

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