Start by washing your fresh spinach thoroughly. Remove any long stems and roughly chop the leaves. If you're using jarred artichokes, drain them well and chop them into bite-sized pieces. For frozen artichokes, ensure they are fully thawed and drained.
In your crockpot, combine the chopped spinach, artichoke hearts, cubed cream cheese, sour cream, mayonnaise, mozzarella cheese, parmesan cheese, minced garlic, salt, and pepper. Stir everything together until well combined.
Cover the crockpot and cook on low for about 2 to 3 hours. Stir occasionally to ensure even cooking and to help the cheeses melt thoroughly.
Once the dip is creamy and bubbly, it’s ready to serve! Transfer it to a serving dish and pair it with your favorite dippers, such as pita chips, tortilla chips, or fresh vegetables.
