1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup refrigerated Alfredo sauce
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1 to 3 quart slow cooker. Cover and cook on low setting for 2 to 3 hours.