This creamy, garlicky dip comes together right in the slow cooker, with tender artichoke hearts and well-drained spinach folded into a rich, tangy base that turns smooth and melty as it warms through. A touch of onion powder and a pinch of red pepper flakes keep the flavor savory with just a little kick, while the low-and-slow cook time lets everything meld into one cohesive, scoopable dip. It finishes bubbly and hot, ready to set on warm and serve straight from the crock for easy grazing. Pile it onto tortilla chips, crackers, or slices of baguette for a crowd-pleasing appetizer that works just as well for a party spread as it does for a quiet night in. This one is a great fit for a vegan table, no fuss required.
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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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