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
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 to 60 minutes longer. Stir before serving; serve with crackers.
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 16 servings
1/4 cup: 197 calories, 16g fat (8g saturated fat), 38mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.