Cheese-Trio Artichoke and Spinach Dip

Okay... Take all the Spinach-Artichoke dips you've ever tried, roll them into a big ball and throw them out the window.  In fact, stick them all in a little cheesecloth, tie it with  a piece of yarn, walk it all the way to the top of the Empire State Building, and throw it down to watch it splatter all over the unsuspecting tourists.  I'm sure there will be some stray dogs that would be happy to lick them all clean.  Yes, even the dog will like this, although there probably won't be any left over for it.  

I found this recipe in the December 11/January 12 issue of Taste of Home's Simple and Delicious.  I didn't think my husband would eat it, so I made it to take over to my mom's house for Sunday dinner.  This stuff was devoured by everyone- even my husband.  My brother said, "I am having a love affair with this dip!" After my husband ate his 6th or 7th piece of bread with this dip, my brother admitted that he was in the teens for his helping.  If you like Spinach-Artichoke dip, look no further for an amazing recipe.  I can honestly say that I have never tasted a better one!  

 Cheese-Trio Artichoke and Spinach Dip
source: Simple and Delicious December 11/January 12 issue

1 c chopped fresh mushrooms
1 T butter
2 garlic cloves, minced
1 1/2 c mayonnaise
8 oz cream cheese
1 c plus 2 T Parmesan cheese, divided
1 c mozzarella cheese, divided
1 can (14 oz) artichoke hearts, rinsed, drained, and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 c diced red pepper

Toasted baguette slices

Melt the butter in a skillet and saute the chopped mushrooms until they are softened.

 Add the minced garlic and saute one minute longer.  Set side.

 Combine the mayonnaise, softened cream cheese, 1 c Parmesan, and 3/4 c mozzarella in a large bowl.

 Once the artichokes are rinsed and dried, chop them up into small pieces.

 Add the artichokes, thawed spinach, red pepper, and the mushroom mixture to the cream cheese mixture.

 Mix it all together, and place it in the slow cooker.  Top it with the remaining 1/4 c mozzarella and 2 T Parmesan.  Let it cook on low for 2-3 hours.

While it is cooking, slice a baguette into slices.  Slather some butter on both sides and toast on a griddle heated over medium heat.  Once the bottom is golden brown, turn them and toast the other side.  If you're not serving them immediately, place them in aluminum foil and wrap them to keep them warm.  

 Serve the dip while warm with the toasted slices.  Hot diggity!