Fans of Swiss cheese will love this chunky variation on spinach-artichoke dip.
In a 1-1/2-quart slow cooker combine artichoke hearts, cream cheese, Swiss cheese, dried tomatoes, mayonnaise, milk, dried onion and garlic.
Cover and cook on low-heat setting for 2-1/2 to 3 hours or on high heat setting for 1-1/2 hours. If no heat setting is available, cook for 1-1/2 hours.
Stir before serving. Serve dip with crackers.
Our recipe calls for processed Swiss cheese because it melts smoothly, but regular Swiss cheese will work fine, too. The dip will have a more stretchy, less creamy texture, but it tastes just as good.