Slow-Cooker Artichoke-Spinach Dip

• 2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup sour cream
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3/4 cup grated Parmesan cheese
• 3/4 cup 2% milk
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon coarsely ground pepper
• 1 package (8 ounces) cream cheese, cubed
• Sweet red pepper slices and tortilla chip scoops

1. Combine first 11 ingredients until well blended. Add cream cheese.
2. Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.

water, spinach, sour cream, onion, garlic, parmesan cheese, milk, feta cheese, mayonnaise, red wine vinegar, ground pepper, cream cheese, sweet red pepper

Taken from www.tasteofhome.com/recipes/slow-cooker-artichoke-spinach-dip/ (may not work)