Slow-Cooker Hot Artichoke and Spinach Dip Recipe | Betty Crocker

Ingredients

• 1 box (9 oz) frozen spinach, thawed, squeezed to drain
• 1 can (14 oz) quartered artichoke hearts, drained, chopped
• 1/2 cup refrigerated Alfredo pasta sauce (from 10-oz container)
• 1/2 cup mayonnaise
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 cup shredded Swiss cheese (4 oz)
• 1 loaf (20-inch length) baguette French bread, cut into 40 slices