Ingredients:

  • 8 oz cream cheese, softened and cubed
  • 5.2 oz Boursin Garlic & Fine Herbs cheese
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup light sour cream
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup parmesan cheese, grated
  • 0.5 tsp red pepper flakes
  • 0.25 cup jalapeno, finely diced
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Thaw the frozen spinach completely. Place it in a clean kitchen towel and twist until no more water drips out. Note: This prevents a watery dip.
  2. Chop the drained artichoke hearts into bite-sized pieces. Pat them dry with a towel to remove excess brine.
  3. Cube the softened cream cheese and the Boursin. Cubing ensures they melt evenly without leaving large white lumps.
  4. Add the cream cheese, Boursin, Greek yogurt, and sour cream into the slow cooker. Stir slightly to combine.
  5. Fold in the squeezed spinach, chopped artichokes, and minced garlic. Use a sturdy spoon to ensure the greens are distributed.
  6. Stir in the mozzarella, parmesan, red pepper flakes, and jalapeños. Mix until the spices are fully integrated.
  7. Cover and cook on Low for 2 hours. Avoid opening the lid during the first hour to keep the heat trapped.
  8. At the 90 minute mark, give the dip a vigorous stir. You should see the cheeses starting to turn silky and cohesive.
  9. Season with the sea salt and black pepper. Taste a small amount on a chip to check if you want more heat.
  10. Keep on the Warm setting for serving. The dip is ready when it is bubbling slightly at the edges.