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).