Ingredients:

  • 1 (10 ounce/283g) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce/397g) can artichoke hearts, drained and chopped
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (240ml) mayonnaise (full-fat for best flavour)
  • 1 cup (113g) shredded Parmesan cheese, plus more for topping
  • 1/2 cup (57g) shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • Baguette slices, tortilla chips, or vegetables for serving

Instructions:

  1. Thaw spinach completely and squeeze out excess water. Chop artichoke hearts into bite-sized pieces.
  2. In a mixing bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, red pepper flakes (if using), salt, and pepper. Mix until well combined.
  3. Fold in the squeezed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.
  4. Transfer the mixture to the slow cooker, spreading it evenly.
  5. Cook on low heat for 3-4 hours or on high heat for 2-3 hours, or until heated through and bubbly. Stir occasionally during the last hour of cooking to prevent burning.
  6. Sprinkle extra Parmesan cheese on top during the last 15 minutes of cooking if desired. Serve hot with baguette slices, tortilla chips, or vegetables for dipping.