Slow-Cooker Cheesy Spinach and Artichoke Dip

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese
• 1/4 cup light sour cream
• 1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped
• 1 clove garlic, minced
• 1/8 tsp. cayenne pepper
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/2 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
• 8 cups tightly packed baby spinach leaves
• 1 green onion, thinly sliced

1. Place all ingredients except onions in slow cooker; cover with lid.
2. Cook on LOW 3 to 4 hours (or HIGH 1-1/2 to 2 hours).
3. Stir dip before serving; top with onions.

cream cheese, light sour cream, hearts, clove garlic, cayenne pepper, philadelphia, parmesan cheese, tightly packed baby spinach leaves, green onion

Taken from www.kraftrecipes.com/recipes/slow-cooker-cheesy-spinach-artichoke-dip-181785.aspx (may not work)