crock pot spinach artichoke dip

Makes 24 servings

1 (16 oz) bag frozen spinach, thawed

2 (14 oz) cans artichoke hearts, drained

1 (10 oz) jar Alfredo sauce

1/2 cup mayonnaise

1 (8 oz) package cream cheese

3 garlic cloves, minced

2 Tbsp lemon juice

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1/2 cup Parmesan cheese

1/2 tsp paprika

1. Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
2. Rinse artichokes and cut coarsely.
3. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika.
4. Cover and cook on LOW for 3-4 hours.
5. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.