Ingredients:

  • 16 oz full-fat cream cheese, cubed and softened
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced fine
  • 1/2 small yellow onion, finely diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 1/4 tsp red pepper flakes
  • 1/2 tsp lemon juice

Instructions:

  1. Thaw the frozen spinach completely. Place in a clean kitchen towel or cheesecloth and wring forcefully until all residual liquid is removed and spinach is bone-dry.
  2. In a 3-quart to 4-quart slow cooker, combine the softened cubed cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan.
  3. Fold in the dry spinach, chopped artichoke hearts, minced garlic, diced onion, salt, black pepper, and red pepper flakes.
  4. Cover and cook on Low for 2 hours. Use a silicone spatula to stir the mixture every 45 minutes to ensure even melting and to prevent the edges from browning.
  5. Once the dip is molten and smooth, stir in the lemon juice to brighten the flavors. Serve warm with baguette slices or pita chips.