In a large bowl, stir together the cream cheese, sour cream, and mayo.
Fold in soup mix, garlic, lemon juice, pepper, artichokes, and one cup of the cheese.
Spray a 4-quart or larger slow cooker with non-stick spray, and spread the dip down in an even layer, top with remaining cheese.
Cover, and cook on HIGH for 1.5 - 2 hours.
Serve with soft french bread. Enjoy!
Video
Notes
Store any remaining dip in an airtight container and keep it in the fridge for up to 3 days. You can reheat it on the stovetop over medium-low heat until warmed throughout.
Want to add spinach? Go ahead! Add one small box of thawed frozen spinach (drained VERY well).