2 cans (14 ounces each) artichoke hearts, drained and chopped
2 cups (8 ounces) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups mayonnaise
1/2 cup finely chopped onion
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
4 pita breads

Combine artichokes, cheese, mayonnaise, onion, oregano and garlic powder in slow cooker; mix well.

Cover and cook on LOW 2 hours.

Cut pita breads into wedges. Arrange pita breads on platter and serve with warm dip. Assorted vegetables are also good with this.

Makes 4 cups dip.