Ingredients:

  • 8 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 10 oz frozen spinach, thawed and squeezed bone-dry
  • 14 oz artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated
  • salt to taste
  • pepper to taste

Instructions:

  1. Thaw the frozen spinach and place it in a kitchen towel or cheesecloth. Twist and squeeze until no more liquid escapes. Chop the artichokes into bite-sized pieces.
  2. Combine the cubed cream cheese, sour cream, mayonnaise, garlic, and lemon juice in the slow cooker. Stir in the squeezed spinach and chopped artichokes until evenly dispersed.
  3. Fold in the mozzarella and parmesan cheeses.
  4. Cover and cook on Low for 2 hours, stirring gently every 45 minutes to ensure the edges do not overcook.