Instructions

Oven Instructions:

1. Preheat the oven to 375 degrees.
2. Add the artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, 1/2 cup of the parmesan cheese, garlic, salt, black pepper, cayenne pepper and 1 cup of the mozzarella cheese. Mix well to combine.
3. Pour the filling into an oven proof skillet or an 8″ x 8″ baking dish.
4. Top with the remaining 1/2 cup of mozzarella cheese and the remaining 2 tablespoons of parmesan cheese.
5. Bake for 25 minutes until the filling is bubbling and the cheese is melted on top.
6. Place under the broiler for 3-4 minutes if you want to the top browned, or serve as is.

Slow Cooker Instructions:

1. Add the artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, 1/2 cup of the parmesan cheese, garlic, salt, black pepper, cayenne pepper and 1 cup of either the mozzarella cheese. Mix well to combine.
2. Pour into a 2-3 quart slow cooker that’s been sprayed with non-stick cooking spray. Cook on low heat for 2 hours or until the filling is warmed through.
3. Once the dip is warm, add the remaining 1/2 cup of the mozzarella cheese and the remaining 2 tablespoons of parmesan cheese to the top of the dip, cover for a few minutes to let the cheese melt and then serve. Use the warm setting on your slow cooker to keep the dip warm.