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Slow Cooker Spinach Artichoke Dip

kept bylwfood
recipe bygimmesomeoven.com
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Ingredients: 

1 (10 oz.) bag fresh baby spinach, roughly chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) 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


 

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