{Spinach Artichoke Dip}
{Ingredients} (10 oz.) bag fresh baby spinach, shredded 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes 1 cup sour cream 1 cup shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup feta cheese 4 cloves garlic, minced 1/2 tsp. black pepper 1/4 tsp. salt {Directions} Throw together in a crockpot or pot in the oven and cook until bubbly.