1 can (14 ounces) artichokes (rinsed, drained, and chopped)
10 ounce bag baby spinach, fresh or frozen (I used fresh)
8 ounces sour cream (I use the "light" version)
12 ounces cream cheese (I use the 1/3 less fat version and cube it before adding)
1/2 cup mayonnaise (I use the light version)
1 tablespoon red wine vinegar
2 garlic cloves, peeled and minced
1/4 tsp salt
1/4 tsp black pepper
1 cup Parmesan cheese, shredded
Instructions
Add all of the ingredients to the slow cooker and stir. I only add 1/2 cup of the Parmesan cheese at this point.
Cook on high for 2.5 to 3 hours, stirring occasionally.
Stir again and move to serving dish or serve from slow cooker. Before serving, I sprinkle the remaining 1/2 cup of Parmesan cheese over the top and let it melt.
Recipe by Melissas Bargains at http://www.melissasbargains.com/slow-cooker-spinach-artichoke-dip-recipe/