Artichoke - Spinach & Five-Cheese Dip

Prep: 20 min. Cook: 2-1/2 hours MAKES: 16 servings : 1/4 cup

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 (6 ounces) shredded Asiago cheese
2     packages (3 ounces each) cream cheese, softened and cubed
1     cup (4 ounces) 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


Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

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.

Stir dip; cook, covered, 30-60 minutes longer. Stir before serving; serve with crackers. 
Heart healthy