Slow-Cooker Five-Cheese Spinach & Artichoke Dip

By norsegal8

Ingredients

• 1 1 1 jar (12 ounces) roasted sweet red peppers
• 1 1 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
• 1 1 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 8 8 ounces fresh mozzarella cheese, cubed
• 1-1/2 1-1/2 1-1/2 cups shredded Asiago cheese
• 6 6 6 ounces cream cheese, softened and cubed
• 1 1 1 cup crumbled feta cheese
• 1/3 1/3 1/3 cup shredded provolone cheese
• 1/3 1/3 1/3 cup minced fresh basil
• 1/4 1/4 1/4 cup finely chopped red onion
• 2 2 2 tablespoons mayonnaise
• 2 2 2 garlic cloves, minced
• Assorted crackers

Preparation

Step 1

Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.

Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers.
Yield: 16 servings (1/4 cup each).

Originally published as Five-Cheese Spinach & Artichoke Dip in Taste of Home Christmas Annual
Annual 2013, p84