Five cheese Spinach and Artichoke dip

1 jar (12 ounces) roasted sweet red peppers

1 jar (6-1/2 ounces) marinated quartered artichoke hearts

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

8 ounces fresh mozzarella cheese, cubed

1-1/2 cups (6 ounces) shredded Asiago cheese

2 packages (3 ounces each) cream cheese, softened and cubed

1 cup (4 ounces) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

1/4 cup finely chopped red onion

2 tablespoons mayonnaise

2 garlic cloves, minced

Directions

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. 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 2 hours.
3. Stir dip; cook, covered, 30-60 minutes longer. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Read more: http://www.tasteofhome.com/recipes/five-cheese-spinach---artichoke-dip#ixzz3Cpjv8htX

Assorted crackers