Slow Cooker Spinach & Artichoke Dip

2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1 package (8 ounces) cream cheese, cubed
2 cups shredded Italian cheese blend
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1 cup 2% milk
2 garlic cloves, minced
Assorted crackers and/or cucumber slices

In a greased 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices. Yield: 32 servings (1/4 cup each).