Creamy Artichoke-Parmesan Dip
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
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.
Oven Directions: Place in an oven-safe baking dish at 350 degrees for 30 minutes.