Ingredients
2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup sour cream1 small onion, chopped2 garlic cloves, minced3/4 cup grated Parmesan cheese3/4 cup 2% milk1/2 cup crumbled feta cheese1/3 cup mayonnaise1 tablespoon red wine vinegar1/4 teaspoon coarsely ground pepper1 package (8 ounces) cream cheese, cubedSweet red pepper slices and tortilla chip scoops
Preparation
Combine first 11 ingredients until well blended. Add cream cheese.
Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low for 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.
