Slow Cooker Spinach and Artichoke Dip

By kristentirrell

Ingredients

• 1 cup shredded mozzarella cheese
• 6 ounces Neufchatel cheese (cubed)
• 1/4 cup freshly grated Parmesan cheese
• 1 clove garlic (minced)
• 14 ounce can artichoke hearts (drained, rinsed and finely chopped)
• 8 ounces trimmed fresh spinach leaves (about 8 cups)
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from homecookingmemories.com

Preparation

Step 1

In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.