How To Slow Cooker Spinach and Artichoke Dip


2 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 ounces sour cream
1 small onion, diced
2 cloves garlic, crushed
3/4 cup grated Parmesan cheese
3/4 cup milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper
8 ounces cream cheese, cubed
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