Gather all ingredients: drain and chop artichoke hearts, thaw and squeeze spinach, prepare diced onion, crushed garlic, shredded Parmesan, milk, feta cheese, mayonnaise, red wine vinegar, and black pepper.

In your slow cooker, combine the prepared artichoke hearts, squeezed spinach, sour cream, diced onion, and crushed garlic. Add shredded Parmesan cheese, milk, feta cheese, mayonnaise, red wine vinegar, and black pepper. Stir until well combined.

Cube cream cheese and scatter on top of the mixture in the slow cooker. Cover and cook on low for 2 hours.

After 2 hours, stir the mixture until cream cheese is fully incorporated. If too thick, add a splash of milk and cook on high for 15 minutes.

Once creamy and bubbling, serve with dippers like pita chips, tortilla chips, or fresh vegetables. Set slow cooker to warm to keep heated for up to 2 hours.