Slow Cooker Spinach and Artichoke Dip

(Courtesy of Taste of Home)

Ingredients:
2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 jar (15 oz.) alfredo sauce
1 pkg. (8 oz.) cream cheese, cubed
2 c. (8 oz.) shredded Italian cheese blend
1 c. (4 oz.) shredded part skim mozzarella cheese
1 c. shredded Parmesan cheese
1 c. 2% milk
2 garlic cloves, minced
Tortilla chips

Directions:
In a greased 4 quart slow cooker, combine the first 9 ingredients.  Cook, covered, on low 2-3 hours or until heated through.  Serve with chips.

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