Spinach Artichoke Dip

Ingredients:

- 1 jar (12 oz) roasted sweet red peppers, or 1 diced red pepper
- 1 jar (6.5 oz) marinated quartered artichoke hearts

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 8 oz mozzarella cheese
- 6 oz shredded Asiago cheese
- 6 oz cream cheese, softened and cubed
- 4 oz crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil (or equivalent dried basil)
- 1/4 cup finely chopped red onion (or equivalent dried onion)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced

- assorted chips, crackers, and breads

Directions:

Drain peppers, reserving 1 tablespoon liquid. Chop peppers.

Drain artichokes, reserving 2 tablespoons liquid. Coarsely chop artichokes.

In a 3-quart slow cooker coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers. Stir in reserved pepper and artichoke liquids.

Cook, covered, on high setting for 2 hours, checking occasionally.

Stir dip, then cook, uncovered, for 30-60 minutes longer. Stir before serving with crackers, etc.