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Slow-Cooker Hot Artichoke and Spinach Dip
Ingredients
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 can (14 oz) quartered artichoke hearts, drained, chopped
  • ½ cup refrigerated Alfredo pasta sauce (from 10-oz container)
  • ½ cup mayonnaise
  • ¾ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 cup shredded Swiss cheese (4 oz)
  • 1 loaf (20-inch length) baguette French bread, cut into 40 slices
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