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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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