Hot Artichoke and Spinach Dip

From Pillsbury Fast Slow Cooker Cookbook
1 can 14 oz quartered artichoke hearts, drained, chopped
1 9 oz box frozen spinach, thawed, squeezed to drain
1 cup shredded Swiss cheese (4 oz)
1/2 cup mayonnaise or salad dressing
3/4 tsp garlic salt
1/4 tsp pepper
1 loaf (20 inch) baguette French bread cut into 40 slices
Tortilla Chips

1. In 1 to 1 1/2 quart slow cooker, mix all ingredients except bread and chips
2. Cover; cook on Low setting 2-4 hours. Serve dip with sliced bread and Tortilla Chips.