Slow-Cooker Spinach and Artichoke Dip
This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Diane Morrison, Bradford, Pennsylvania
Ingredients
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1 cup fresh baby spinach, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped red onion
- 1/4 teaspoon garlic powder
- Whole wheat baguette slices, chunks of rainbow carrots and celery
