Ingredients:

  • 16 oz full-fat cream cheese, cubed and softened
  • 5.2 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 10 oz spinach, thawed and squeezed dry
  • 14 oz marinated artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1.5 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Thaw the spinach completely and squeeze it until it's absolutely dry. Note: Excess water is the enemy of a creamy dip.
  2. Cut the 16 oz of cream cheese into small cubes. Note: Smaller pieces melt faster and prevent cold spots.
  3. Place the cream cheese, 5.2 oz Boursin, 1/2 cup sour cream, and 1/4 cup heavy cream into the slow cooker.
  4. Stir in the 3 minced garlic cloves, 1/4 tsp red pepper flakes, 1/2 tsp black pepper, and 1/4 tsp salt.
  5. Add the 10 oz squeezed spinach and the 14 oz chopped artichoke hearts.
  6. Stir in 1 cup of the mozzarella and all the Parmesan.
  7. Cover and cook on Low for 2 hours until the edges sizzle and the center is melted.
  8. Open the lid and stir until the mixture is a velvety, cohesive spread.
  9. Sprinkle the remaining 1/2 cup of mozzarella on top and cover for 10 minutes until the cheese is gooey and stretchy.
  10. Give it one last gentle stir to incorporate the top layer of cheese if you like it mixed, or leave it as a melted blanket.