Five-Cheese Spinach & Artichoke Dip

• 1 jar (12 ounces) roasted sweet red peppers
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 ounces fresh mozzarella cheese, cubed
• 1-1/2 cups shredded Asiago cheese
• 6 ounces cream cheese, softened and cubed
• 1 cup crumbled feta cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup minced fresh basil
• 1/4 cup finely chopped red onion
• 2 tablespoons mayonnaise
• 2 garlic cloves, minced
• Assorted crackers

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.

sweet red peppers, hearts, spinach, mozzarella cheese, cheese, cream cheese, feta cheese, provolone cheese, fresh basil, red onion, mayonnaise, garlic, crackers

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