Ingredients:

  • 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce/397g) can artichoke hearts, packed in water, drained and coarsely chopped
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (227g) mayonnaise
  • 1 cup (113g) grated Parmesan cheese, divided
  • 1 cup (113g) shredded mozzarella cheese
  • 1/2 cup (56g) grated Gruyere cheese
  • 1/4 cup (30g) sour cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Thaw and squeeze spinach dry. Chop artichoke hearts. Mince garlic.
  2. In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic, garlic powder, onion powder, red pepper flakes (if using), salt, pepper, 1/2 cup Parmesan cheese, mozzarella and Gruyere cheese.
  3. Stir in the squeezed spinach and chopped artichoke hearts until well combined.
  4. Transfer the mixture to the slow cooker and spread evenly.
  5. Cook on low for 2-3 hours or on high for 1-1.5 hours, or until heated through and bubbly around the edges. Stir occasionally to prevent burning.
  6. Sprinkle with the remaining 1/2 cup Parmesan cheese during the last 15 minutes of cooking.
  7. Serve warm with your favorite dippers.