Ingredients:

  • 1 (14 ounce / 397g) can artichoke hearts, drained and coarsely chopped
  • 1 (10 ounce / 283g) package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (113g) shredded mozzarella cheese
  • 1/2 cup (57g) shredded Parmesan cheese
  • 1/2 cup (118ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Drain and chop artichoke hearts. Thaw and squeeze excess water from the spinach. Mince the garlic.
  2. In a large mixing bowl, combine softened cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, garlic, red pepper flakes (if using), salt, and pepper. Mix until well combined.
  3. Fold in the chopped artichoke hearts and squeezed-dry spinach until evenly distributed throughout the cheese mixture.
  4. Transfer the mixture to your slow cooker.
  5. Cook on low for 2-3 hours, or on high for 1-1.5 hours, or until heated through and the cheese is melted and bubbly. Stir occasionally to prevent sticking.
  6. Serve hot with your choice of dippers (bread, chips, veggies).