Crockpot Artichoke and Spinach dip

1 9oz bag frozen spinach, thawed
1 14oz can quartered artichoke hearts, drained
1 cup shredded swiss cheese
1/2 cup Alfredo sauce
1/2 cup mayonnaise
1/4 tsp garlic salt
1/4 tsp pepper

Drain spinach. Dry with paper towels to absorb as much liquid as possible. Rinse artichoke hearts and cut coarsely. Place spinach, artichoke hearts, swess cheese, alfredo sausce, mayonnaise, garlic salt and pepper in slow-cooker. Stir to combine. Cover and cook on LOW for 3-4 hours or on HIGH for 1 1/2 -2 hours. Serve dip with French bread slices, chips or crackers.
Serves 16