Slow-Cooker Artichoke-Spinach Dip

Ingredients

• 2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup sour cream
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3/4 cup grated Parmesan cheese
• 3/4 cup 2% milk
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon coarsely ground pepper
• 1 package (8 ounces) cream cheese, cubed
• Sweet red pepper slices and tortilla chip scoops