Can I make this ahead of time? How do I store it?

You can prep the dip ahead of time but don't bake until right before you want to eat it. To store before baking, cover and refrigerate for up to 3 days. After baking, you can store it in the fridge for up to 5 days.

How do I cook this in the slow cooker instead?

According to Gimme Some Oven , you'll cover and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Note that you won't get the browning effect on top.

Can you freeze Spinach Artichoke Dip?

I haven't tested this yet but I plan to! I have a hunch that it will work to fully cook, freeze, and reheat this as leftovers. But I certainly wouldn't advise this for serving to a crowd. Sometimes dairy-heavy dishes like this can separate after being frozen.

Do I have to use the feta cheese?

The feta adds tanginess and a punch of flavor, but you can replace it with more mozzarella cheese. Goat cheese might be yummy too!

What are other ingredients can I add in to this dip?

Experiment with stirring in hot sauce, cooked bacon, minced jalapeños or drained, chopped water chestnuts.

Spinach Artichoke Dip with Roasted Red Peppers

Name: Spinach Artichoke Dip with Roasted Red Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 (8-ounce) block cream cheese, softened (I used full fat); 1 (8-ounce) container sour cream (I used full fat); 1 tablespoon fresh lemon juice; 2 cloves garlic, minced (1 teaspoon pre-minced garlic); 1/8 teaspoon red pepper flakes; 1 (13.75-ounce) can artichoke hearts (in water not marinated in oil), drained and finely chopped; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid; 1 (12-ounce) jar roasted red bell peppers, drained, squeezed of excess liquid, and finely chopped; 2 cups (8-ounce bag) shredded mozzarella cheese, divided; 1 (5-ounce) container crumbled feta cheese (sub: more mozzarella)

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Spinach Artichoke Dip with Roasted Red Peppers

This festive Spinach Artichoke Dip with Roasted Red Peppers and Feta is colorful, bright-tasting, and so cheesy, making it the perfect hot dip for gatherings, especially around the holidays.

Yield: 16 servings (1/4 cup each) 1x

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

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Ingredients

1 (8-ounce) block cream cheese, softened (I used full fat)
1 (8-ounce) container sour cream (I used full fat)
1 tablespoon fresh lemon juice
2 cloves garlic, minced (1 teaspoon pre-minced garlic)
1/8 teaspoon red pepper flakes
1 (13.75-ounce) can artichoke hearts (in water not marinated in oil), drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
1 (12-ounce) jar roasted red bell peppers, drained, squeezed of excess liquid, and finely chopped
2 cups (8-ounce bag) shredded mozzarella cheese, divided
1 (5-ounce) container crumbled feta cheese (sub: more mozzarella)

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Instructions

Prep Oven: Preheat the oven to 375°F (190°C), if planning to bake. Spray a 1-quart oven-safe casserole dish (I used an 8×8 inch glass casserole dish.)
Prep the Mixture: In a large bowl, mix together cream cheese, sour cream, lemon juice, garlic, and red pepper flakes using a wooden spoon until smooth and well-combined. Add the chopped artichokes, drained chopped spinach, chopped roasted red bell peppers and stir again until combined. Lastly, add in 1 1/2 cups mozzarella and all the feta cheese and stir once more until everything is evenly distributed. Transfer the mixture to the dish and smooth out the top. Sprinkle the remaining 1/2 cup of mozzarella over the top. (Note: This can be covered and stored in the fridge until ready to bake, up to 3 days.)
Bake: Place on the middle oven rack. Bake for 25-30 minutes, until the dip is bubbling and hot throughout. If you’d like to get it a little more brown on top, turn on the broiler for a few minutes (watch closely).
Serve: Serve warm with tortilla or pita chips, crackers, or raw veggies. Tip: You can transfer the dip to a small slow cooker and leave it on the warm setting or into a hollowed out sourdough bread bowl.

Notes/Tips

Chop the artichokes and roasted peppers fairly small so you don’t get a big piece in a bite.
Make sure to squeeze excess liquid out of the spinach and the roasted red peppers so the dip isn’t too moist. Place in a fine mesh strainer and press to squeeze out liquid.
Slow Cooker Instructions: According to Gimme Some Oven, you’ll add ingredients to a slow cooker, cover, and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Note that you won’t get the browning effect on top.

Find it online: https://thrivinghomeblog.com/spinach-artichoke-dip-with-roasted-red-peppers/