Castroville artichoke dip

1. Preheat oven to 325°F.
2. Lightly oil a 1-quart slow-cooker crockery insert (for 10-serving recipe).
3. In medium bowl, combine the artichoke hearts, mozzarella and parmesan cheeses, mayonnaise, and garlic.
4. Spread evely in the prepared crockery insert.
5. ** sprinkle the top with bread crumbs and paprika, then drizzle with the oil. Bakei until the top is crusty and golden brown, about 30 minutes.
6. Transfer crockery insert to the slow cooker, set on low (200°F).
7. The slow cooker will keep the dip at proper serving temperature for up to 4 hours.
8. Serve with baguette slices, breadsticks, or crackers ** may be prepared a day or two in advance up to this point and refrigerated.
9. Allow 5 or 10 minutes more in the oven.