Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

•             Nonstick cooking spray
• 3          cloves garlic, minced
• 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
• 2          cans (14 ounces each) whole artichokes, drained and chopped
• 1          can (8 ounces) sliced water chestnuts, drained and chopped
• 1 1/4    cups low-fat mozzarella cheese
• 3/4       cup feta cheese, crumbled, plus additional for garnish
• 1 1/4    cups low-fat Greek yogurt
• 1/4       teaspoon red pepper flakes (optional)
• 1/2       cup Holland House White Cooking Wine
• 1          package (8 ounces) reduced-fat cream cheese
• Salt and pepper, to taste

• Garnishes (optional): feta cheese, roasted red peppers

1. Grease 6-8-quart slow cooker with nonstick cooking spray.
2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
5. Cook on low for two hours.
6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.