Grease a 6 to 8 quart Crock-Pot® with oil or cooking spray.
Add garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt, and red pepper flakes to the Crock-Pot®. Mix to combine.
In a small saucepan on medium heat, add ½ cup Holland House® White Cooking Wine. Allow to simmer for 3 minutes. Stir in cream cheese and turn off the heat. Transfer cream cheese and wine mixture to Crock-Pot® and stir to combine ingredients.
Cook on low for two hours.
Serve in Crock-Pot® or transfer to serving bowl.
For serving: Serve with vegetable crudités, baked pita chips or crackers.
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