Spinach and Artichoke Dip (Crock Pot)

• 1 can (14 Oz. Size) Artichoke Hearts, Drained
• 9 ounces, weight Baby Spinach, Chopped
• 1/2 cups Mayonnaise
• 1/2 cups Sour Cream
• 3 Tablespoons Jalapeno Slices, Chopped
• 1 cup Shredded Mozzarella
• 1 cup Shredded Parmesan

1. Use a 4-quart crockpot.
2. Drain and chop artichoke hearts, and add to the crockpot.
3. Scrunch the spinach and chop it the best you canmostly try to get the long stems off if you can.
4. Add to the crockpot.
5. Add mayonnaise, sour cream, ( I usually mix the two together, first) and chopped jalapenos.
6. Top with 1/2 cup each shredded mozzarella and Parmesan.
7. Cover and cook on low for 2 hours, or high for 1.
8. Stir.
9. The spinach should begin to wilt.
10. If it hasnt, cook some more.
11. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off.
12. The spinach will have created some liquid that doesnt really need to be in there.
13. By keeping the lid off it will allow some of the liquid to evaporate.
14. Serve with your favorite chips, sliced veggies, or bread cubes.

hearts, spinach, mayonnaise, sour cream, mozzarella, parmesan

Taken from tastykitchen.com/recipes/main-courses/slow-cooker/spinach-and-artichoke-dip-crock-pot/ (may not work)