Slow-Cooker Boursin Spinach-Artichoke Dip

• 1 10-oz. box frozen spinach, thawed
• 2 15-oz. cans artichoke hearts (packed in water), chopped
• 1 5.2-oz. package Boursin
• 1 1/2 c. shredded white Cheddar
• 1/2 c. freshly grated Parmesan
• 2 cloves Garlic, Chopped
• 1 tsp. crushed red pepper flakes
• kosher salt

DIRECTIONS

1. In a small slow-cooker, combine spinach, artichokes, Boursin, cheddar, Parmesan, garlic, and crushed red pepper flakes. Season with salt, cover, and cook over high heat, 1 hour.
2. Stir until creamy, then reduce heat to low. Continue cooking 30 minutes to 1 hour. Serve with pita chips and bread.