12ouncecan marinated artichoke hearts, chopped fine
S&P to taste, optional
Chopped fresh parsley for topping, optional
For serving: crostini, sliced french bread, tortilla chips
Combine the cream cheese, sour cream, mayonnaise, cheese, garlic, parsley, artichoke hearts and spinach in the slow cooker.
Cover with the lid and cook on low for 45 minutes. Stir and cook an additional 15 minutes if needed. Turn to warm setting to keep warm while serving.
Add salt and pepper to taste and top with chopped fresh parsley if desired. Serve with crostini, sliced bread or tortilla chips.
I love using chopped fresh spinach instead of frozen.
I also use jarred marinated artichoke hearts for the best flavor.
Make sure to remove any prickly parts on the artichokes when chopping.
To make-ahead: Combine all ingredients in crockpot and cook until dip is creamy and melted, about 45-60 minutes. Transfer dip to a bowl and let cool. Cover with a lid or plastic wrap, then store in the refrigerator. Warm back up in slow cooker or oven the next day until bubbly and heated throughout.