Ingredients
1 cup chopped fresh mushrooms1 tablespoon butter2 garlic cloves, minced1-1/2 cups mayonnaise1 package (8 ounces) cream cheese, softened1 cup plus 2 tablespoons grated Parmesan cheese, divided1 cup shredded part-skim mozzarella cheese, divided1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup chopped sweet red pepperToasted French bread baguette slices
Preparation
In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.
Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices.
