You can try this dip without the spinach if you want, but it adds color as well as flavor and a bit more moisture.
Makes 6 to 8 servings.
2 10-oz bags frozen spinach, thawed and squeezed dry
2 14-oz cans artichoke hearts packed in water, drained and chopped
8 oz cream cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 clove garlic, minced
1/4 cup milk
Salt and pepper to taste
Non-stick cooking spray
1. Spray the inside of a large slow cooker with the cooking spray.
2. Combine all ingredients in a large bowl, and transfer to the slow cooker. Cover and cook on Low for 2 to 3 hours, or on High for 1 to 2 hours, or until all cheese is melted.