Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (25g) grated mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces (283g) frozen spinach, thawed and squeezed dry
  • 14 ounces (397g) canned artichoke hearts, drained and chopped
  • 2 cloves garlic, minced

Instructions:

  1. Thaw and squeeze spinach, drain and chop artichoke hearts, mince garlic, and soften cream cheese.
  2. In a large bowl, combine cream cheese, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Mix well until smooth.
  3. Stir in the squeezed spinach, chopped artichoke hearts, and minced garlic.
  4. Transfer the mixture to the slow cooker.
  5. Cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally, until heated through and bubbly. The cheese should be melted and the dip creamy.
  6. Serve warm with your favorite dippers.