Ingredients:

• 1 (10 oz.) bag fresh spinach, roughly chopped
• 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
• 1 (8 oz.) brick low-fat cream cheese, cut into 1 inch cubes
• 1 cup light sour cream or plain Greek yogurt
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely chopped white or red onion
• 4 cloves garlic, minced
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Directions:

• Combine all ingredients in a large mixing bowl and stir until evenly combined
• Spray cooking spray inside slow cooker then transfer dip mixture to slow cooker
• Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted
• Stir the dip and add salt and pepper if needed
• Transfer to a serving dish and serve with chips, bread, or pita

From great kitchens come great recipes!