Spinach Artichoke Dip

I found this recipe online here.  I have made this several times and have made some changes.  I leave out the jalapeno and I double the amount of sour cream and mayonnaise for a creamier consistency.  I also use frozen spinach.  I simply thaw it, then squeeze as much liquid out as possible.  We always serve it with tortilla chips, but I have had other versions served in a bread bowl with bread cubes and it's just as good.  I like to let it cook for at least 2 hours before serving.

Crockpot Spinach Artichoke Dip

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
3 T jalapeno slices, chopped

Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with 1/2 cup each shredded mozzarella and Parmesan.

Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.

Serve with your favorite chips, sliced veggies, or bread cubes.