• Preheat oven to 350 degrees.

FOOD PROCESSOR (preferred)

• I love making this in a large food processor for easy preparation. Here's how you make it in a food processor:

  Add the mozzarella cheese to the food processor. Process at high for 15 seconds. This will cut the mozzarella shreds into smaller pieces that will melt much better and smoother. A great dairy-free cheese hack for better melt!
• Add the parmesan cheese, drained artichoke hearts, and garlic. Pulse a few times until artichokes are roughly chopped.
• Add the sour cream, cream cheese, garlic salt and pepper. Process at high for 15-20 seconds until well combined and fairly smooth. Then, add the drained spinach and pulse 2-3 times until roughly combined. Don't add the spinach with the sour cream or process too much, or your spinach dip will be very green.

BY HAND:

• Add mozzarella to a medium mixing bowl. Chop the mozzarella shreds into smaller pieces using kitchen shears. Cutting the mozzarella shreds into smaller pieces that will melt much better and smoother. A great dairy-free cheese hack for better melt!
• Add all the cheeses, sour cream, garlic salt, and pepper. Stir until well combined.
• Use the kitchen shears to chop the drained artichoke hearts into small pieces before adding them to the cheese mixture. Stir well. Add chopped spinach and stir gently until just combined. Don't overstir - it will turn very green!

BOTH METHODS:

• OVEN: Spread in a 9x9 or small rectangle or oval casserole dish. Cook for 20 minutes. Then, put the oven on broil and broil for about 5-7 minutes, until lightly browned on top. Be sure to keep an eye on this!
• SLOW COOKER: Spread evenly in the bottom of a slow cooker. Seal and cook in high for 1 hour or low for 3 hours.
• Cool dip on the counter for at least 20 minutes. Dip will thicken as it cools. Serve with tostones or tortilla chips of choice.