1. Prep the Ingredients

Start by preparing your spinach and artichokes. If you’re using frozen spinach, thaw it completely and then squeeze out all the excess moisture. This step is crucial—too much water will make your dip runny. Drain the artichoke hearts and chop them into bite-sized pieces.

2. Combine in the Crock Pot

In your slow cooker, add the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, crushed red pepper flakes (if using), and a pinch of salt and pepper. Stir everything together until well combined. Add the spinach and artichokes, folding them gently into the cheesy mixture.

3. Cook on Low

Cover your Crock Pot and set it to low heat. Let the dip cook for about 2-3 hours, stirring occasionally. This helps the cheese melt evenly and ensures all the flavors meld together beautifully.

4. Taste and Adjust

About 15 minutes before serving, give the dip a taste. Adjust the seasoning with more salt, pepper, or garlic powder if needed. If you prefer a thinner consistency, you can stir in a splash of milk or cream.

5. Serve Warm

Transfer the dip to a serving dish, or keep it warm in the slow cooker on the “keep warm” setting. Serve it with your favorite dippers, and watch it disappear in no time!