Five-Cheese Spinach and Artichoke Dip

(Courtesy of Taste of Home)

Ingredients:
1 jar (12 oz.) roasted sweet red peppers
1 jar (6 1/2 oz.) marinated quartered artichoke hearts
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
8 oz. fresh mozzarella cheese, cubed
1 1/2 c. (6 oz.) shredded Asiago cheese
6 oz. cream cheese, softened and cubed
1 c. (4 oz.) crumbled feta cheese
1/3 c. shredded provolone cheese
1/3 c. minced fresh basil
1/4 c. finely chopped red onion
2 Tbsp. mayonnaise
2 garlic cloves, minced
Assorted crackers

Directions:
Drain peppers, reserving 1 Tbsp. liquid; chop peppers.  Drain artichokes, reserving 2 Tbsp. liquid; coarsely chop artichokes.

In a 3 qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook, covered, on high for 2 hours.

Stir dip; cook, covered, 30-60 minutes longer.  Stir before serving; serve with crackers.