Spinach Artichoke Dip

In a large bowl, combine sour cream, mayonnaise, softened cream cheese, mozzarella cheese, Gruyère cheese, and Parmesan cheese.

Add the dried minced onion, garlic powder, salt, black pepper, and optional crushed red pepper flakes to the bowl.

Using a hand mixer, blend the cheese and seasoning mixture until well combined.

Drain a can of artichoke hearts and give them a rough chop.

Thaw the frozen spinach and squeeze out as much liquid as possible.

Add the chopped artichoke hearts and squeezed spinach to the cheese mixture.

Mix again with the hand mixer until everything is fully incorporated.

Grease the inside of a slow cooker with cooking spray.

Transfer the dip mixture to the slow cooker and spread it in an even layer.

Cover and cook on low for 1-2 hours, stirring every 30 minutes to ensure it heats evenly and doesn't burn.

Serve warm with tortilla chips, crackers, or bread.