Cheese Trio Artichoke & Spinach Dip

By á-1590

Ingredients

• 1 cup chopped fresh mushrooms
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1-1/2 cups mayonnaise
• 1 package (8 ounces) cream cheese, softened
• 1 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped sweet red pepper
• Toasted French bread baguette slices

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.
Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices. Yield: 4 cups.