This creamy, hands-off dip is built for the slow cooker, letting cream cheese, sour cream, and mayonnaise melt together into a rich, cohesive base with minimal effort. Garlic, onion powder, and a pinch of crushed red pepper give it savory depth, while chopped artichoke hearts and well-drained spinach add texture and that classic tangy flavor in every scoop. Melty mozzarella and Parmesan get stirred right in and finished with a bubbly, golden layer on top before serving. It stays warm right in the crock, so it's ready whenever guests are, whether that's game day or a holiday spread. Serve it with your favorite gluten free dippers and it fits right into a gluten free menu without missing a beat.
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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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