1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsley chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey jack cheese or mozzarella cheese 1 ounce equivalent
Spray inside of 1 - 21/2 quart slow cooker with cooking spray. Mix mayonnaise and cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with cheese
Cover and cook on low heat setting 1 our or 1 hour 15 minutes or until cheese is melted. Dip will last up to 3 hours.
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