This creamy, garlicky dip is everything you want from a party appetizer: hands-off, hearty, and loaded with tender artichoke hearts and well-drained spinach in every scoop. The slow cooker does all the work, melting everything down into a smooth, cohesive base with a gentle kick from crushed red pepper flakes and a savory hit of onion powder and garlic. It builds slowly over a couple of low, steady hours, then finishes with a bubbling, golden top before hitting the table straight from the crock on warm. Scoop it up with tortilla chips, crackers, or torn baguette for a dip that stays warm and scoopable through an entire game night or gathering. It's a genuinely satisfying, crowd-pleasing option to bring to a dairy free spread without anyone feeling like they're missing out.
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Add the cream cheese cubes, sour cream, mayonnaise, garlic, onion powder, and red pepper flakes (if using) to the insert of a 3–4 quart slow cooker. Stir to combine as best you can — the mixture will be lumpy at this stage.
Add the chopped artichoke hearts, squeezed spinach, 3/4 cup of the mozzarella, and all of the Parmesan. Stir until the ingredients are evenly distributed throughout the cream cheese base.
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