1 cup smoked mozzarella, grated
1/2 cup Parmigiano Reggiano, grated
8 ounces cream cheese
1 garlic clove, minced
12 ounces thawed frozen spinach, chopped
10-12 artichoke hearts (the equivalent of one jar or can), cut into quarter-inch pieces
salt and pepper, to taste
Place all cheeses into the slow cooker, then add the remaining ingredients.
Cover and cook on high, stirring occasionally to make sure the cheese doesn’t burn or stick.
The dip should be ready after approximately 2 hours, or until the cheese is completely melted.
Stir and season with salt and pepper
Serve warm with tortilla or pita chips