Day 350: Slow Cooker Chicken Artichoke Dip

 1 (16 oz) bag frozen spinach, thawed

2 (14 oz) cans artichoke hearts, drained
1 (10 oz) jar Alfredo sauce
1/2 cup mayonnaise
1 (8 oz) package cream cheese
2 cups cooked and cubed chicken
3 garlic cloves, minced
2 Tbsp lemon juice
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/2 tsp paprika


Drain spinach. Dry with paper towels. Absorb as much liquid as possible. Rinse artichokes and cut coarsely. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika. Cover and cook on LOW for 3-4 hours. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips. Makes 24 servings.

Review:
Like the other spinach-artichoke dip I did, this is excellent! I preferred this one over day 84 though. It was definitely restaurant quality. And like some other artichoke dips I’ve had, it doesn’t have an overwhelming amount of mayo in it. If you’d like it without meat, just leave out the chicken. 5 stars