Brush a 1 quart soufflé dish lightly with olive oil or coat with cooking spray. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Crumble the dried spinach over the cream cheese. Add the reserved Gruyère, garlic and shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot sauce; stir on low speed to blend. Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan.
Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the rack in the ceramic pot of the Cuisinart® Slow Cooker. To place the covered soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover. Press the on/off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Dip should be puffed and bubbly when done. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve hot with crackers or sliced French bread.