Artichoke Spinach Ranch Dip - cooking recipe

Ingredients

14 ounces canned artichoke hearts, drained and chopped (400 grams)
10 ounces frozen chopped spinach, thawed and drained (280 grams)
1 cup mayonnaise (225 grams)
1 cup sour cream (230 grams)
1 ounce ranch dressing mix (1 package, 28 grams)
2 cups shredded parmesan cheese (160 grams)
1 garlic clove, crushed

Preparation

Spray your slow cooker with nonstick spray.
Mix everything together in your slow cooker.
Cover, set it to low, and let it cook for 3-4 hours.
Keep the dip hot in the slow cooker to serve.