Step 1

Coat the insert of a 3- to 5-quart slow cooker with cooking spray. Squeeze the excess moisture from the spinach and place in the slow cooker. Add the artichokes, sour cream, mayonnaise, Parmesan, scallions, garlic, salt, and pepper, and stir to combine. Scatter the cream cheese evenly over the spinach mixture. Cover and cook on the HIGH setting until heated through and bubbling around the edges, about 2 hours.

Step 2

Uncover, add the lemon zest, and stir to incorporate the cream cheese. The dip is ready to be served and can be left covered on the WARM setting for up to 2 hours.