This creamy, hands-off dip lets the slow cooker do all the work while artichoke hearts and well-drained spinach mingle into a warm, savory base. Garlic, onion powder, and a pinch of red pepper flakes bring plenty of flavor without any fuss, and the whole thing turns silky and cohesive after a couple of low, slow hours. A final scatter melts into a golden top layer before serving, so every scoop comes out rich and bubbling. It's an easy party staple that fits neatly into a lactose free spread, especially served warm straight from the crock with chips, crackers, or baguette slices for dipping. Simple to prep ahead and even simpler to keep warm through a whole game day or gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k):format(webp)/www.instacart.com/assets/domains/product-image/file/large_1708c82e-472f-41c6-badd-dd15f4b4f0bc.png)
