• Spinach: Your spinach can be 1) still-frozen, 2) previously frozen, now defrosted and drained, or 3) fresh, never frozen. Just note that, with still-frozen spinach, the dip will have a thinner consistency because the moisture released when the spinach defrosts during cooking will stay in the slow cooker.
• Cheeses: For the best flavor and consistency, use fresh cheeses (bought by the block or wedge) that you grate and shred yourself. Prepackaged shredded & grated cheeses have fillers added to prevent clumping in the packaging. Those fillers also keep the cheeses from melting like they should and can change the flavor of the cheese.

Flavor Variations

• Hot Spinach Artichoke Dip: Add crushed red pepper flakes to taste when you add the salt and pepper. If desired, stir in hot sauce before cooking, or drizzle hot sauce on top before serving. You can also reduce the mozzarella to ½ cup and add ½ cup shredded pepper jack.
• Super Savory Spinach Artichoke Dip: Replace the mayo with 1 cup sour cream. Increase the garlic to 4 cloves (minced), and add ½ teaspoon onion powder or ¼ cup finely diced fresh onion.
• Tuscan Spinach Artichoke Dip: Keep the mayo (or replace it with plain Greek yogurt) and add ½ cup sour cream. Add 1 8.5-ounce jar of sun-dried tomatoes in oil, but drain the oil and chop the tomatoes first. Use artichoke hearts in brine rather than marinated (marinated hearts + the sun-dried tomatoes might make your dip too oily). If you want, you can also add 1 tablespoon of finely chopped fresh basil, or 1 teaspoon of dried basil.