16 oz frozen spinach, thawed
2 cans artichokes, drained
10 oz Alfredo
1/2 cup mayonnaise
8 oz cream cheese
2 cups cubed, cooked chicken
3 cloves of garlic
2 TBSP lemon juice
1 cup mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan
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 and paprika. Cover and cook on low for 3-4 hours. Sprinkle with Parmesan and paprika. Serve with toasted French bread slices or chips.
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