Slow Cooker Cheesy Spinach Artichoke Dip
"You can make this as "low-fat" as you want. Use Greek yogurt instead of the sour cream. Use reduced fat cream cheese & mozzarella cheese. Obviously, the higher the fat products you use, the creamier the dip will be.You can use the cheap Parmesan cheese (the kind that comes in the can). That is what I used instead of the more expensive, shred your own wedge. Serve with triscuits, wheat thins, baguette slices, tortilla chips, etc...."
INGREDIENTS
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1 bag (10 oz) fresh baby spinach, roughly chopped
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1 can (13.75 oz) artichoke hearts, drained and chopped
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1 bar (8 oz) cream cheese, cut into 1-inch cubes
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1 cup sour cream
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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4 garlic cloves, minced finely
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1/4-1/2 teaspoon pepper
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1/4 teaspoon salt
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