Crockpot Artichoke Dip
1 (8-oz.) pkg. cream cheese, room temperature
1 cup sour cream
1/2 cup mayo
1 (1.8-oz.) pkg. leek soup mix
2 garlic cloves, minced
1 Tbsp. lemon juice
1/4 tsp pepper
2 (14-oz) cans artichokes, drained and chopped
1 (5-oz.) container shredded parmesan cheese, divided
In a large bowl, stir together the cream cheese, sour cream, and mayo.
Fold in soup mix, garlic, lemon juice, pepper, artichokes, and half the cheese.
Spray a 6-quart slow cooker with non-stick spray, and spread the dip down in an even layer, top with remaining cheese.
Cover, and cook on HIGH for 1.5 hours.
Serve with soft french bread or veggies or crackers.