A creamy, cheesy crockpot spinach and artichoke dip that is warm, rich, and perfect for sharing at parties or gatherings.

15 oz fresh spinach, chopped

14 oz can quartered artichokes, drained

8 oz cream cheese

1 cup sour cream

1/2 cup Parmesan cheese, grated

1 1/2 cups mozzarella cheese, shredded

3 cloves garlic, minced

1 teaspoon garlic powder

Salt, to taste

Black pepper, to taste

Cooking spray

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Lightly coat the inside of a 6-quart crockpot with cooking spray.
Add the spinach, artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, garlic powder, salt, and black pepper to the crockpot.
Cover and cook on low for 3 hours.
About halfway through cooking, uncover and stir well, breaking up the artichokes slightly.
Cover again and continue cooking until the dip is hot, creamy, and fully melted.
Taste and adjust seasoning if needed, then serve warm.

Add red pepper flakes for heat or mix in diced jalapeños for variation.

Use reduced-fat cream cheese and light sour cream for a lighter version.

If dip is too thick, stir in a splash of milk before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave or crockpot, stirring occasionally until smooth.

Frozen spinach can be used if thawed and well-drained.

Serve with chips, crackers, toasted bread, or fresh vegetables.