Sumptuous Spinach and Artichoke Dip

This recipe was printed in the recipe section of our inland-valley Daily Bulletin newspaper, in a column titled "Crockery cooking recipes". Original source: "The 150 Best Slow Cooker Recipes" by Judith Finlayson.

1 cup shredded mozzarella cheese
1 (8-oz.) package cream cheese, cubed
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
1 (14-oz.) can artichokes, drained and finely chopped
1 (10-oz.) package rinsed fresh spinach leaves, stems removed and finely chopped
Tostada or tortilla chips

Combine all ingredients in a 3½-quart or smaller slow cooker. Cover and cook on high heat setting two hours, until hot and bubbling. Stir well and serve with tostadas or other tortilla chips. Makes 6 to 8 servings.