Roasted Red Pepper & Spinach Dip

Squeeze out as much liquid as possible from the spinach. Pat roasted red peppers dry with paper towels.

Stir together the drained spinach, the roasted red peppers, the cream cheese, part-skim mozzarella cheese, smoked mozzarella, and garlic in a 2-quart slow cooker. Cover; cook on Low for about 3 hours or on High for 1 1/2 to 2 hours, or until the cheeses are melted and smooth.

Meanwhile, preheat oven to 375 degrees F. Cut each tortilla into eight wedges. Arrange the tortilla wedges in a single layer on three large baking sheets. Coat the wedges with cooking spray. Bake, one sheet at a time, for about 12 minutes or until the wedges are crisp and golden brown on edges. Set aside. (Do not bake more than one pan at a time or the tortillas will not crisp properly.)

Sprinkle the spinach mixture with Parmesan and serve with the baked tortilla wedges.