Creamy Artichoke-Parmesan Dip

from 100 Best Appetizer Recipes

Notes: I omitted the oregano and used fresh chopped garlic.

2 cans (14 ounces each) quartered artichoke hearts, drained and chopped
2 cups (8 ounces) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups mayonnaise
1/2 cup finely chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Pita wedges
Assorted cut-up vegetables

Slow Cooker Directions:
Place all ingredients except pita wedges and vegetables into slow cooker; stir to blend well. Cover; cook on LOW 2 hours.