Sun-Dried Tomato Spinach-Artichoke Dip

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded smoked Gouda cheese
• 1/2 cup shredded fontina cheese
• 1/2 cup chopped water-packed artichoke hearts
• 1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
• 1/3 cup finely chopped onion
• 1 garlic clove, minced
• Assorted fresh vegetables and crackers

Directions

1. In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichokes, sun-dried tomatoes, onion and garlic. Cook, covered, on low until cheese is melted, 2-3 hours. Stir before serving. Serve with vegetables and crackers.