Add all ingredients to the slow cooker except for cream cheese. Mix well.
Cut cream cheese into 1 inch by 1inch cubes, place onto of the ingredients inside the slow cooker.
Cook on high for 1.5 hours.
After cook time, stir thoroughly, place the lid back and cook on high for an additional 30 minutes.
Serve immediately with tortilla chips, crackers and/or veggies!
Salt can be almost doubled depending on how salty a dish you are wanting. I recommend you add additional salt after the dip has completely cooked.
Drain as much oil from the artichoke hearts as possible. This helps prevent your dip from becoming greasy.
Freshly grated parmesan cheese is much better in this recipe than shredded parmesan from a bag.