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
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.