Place all remaining ingredients in a slow cooker (3.5 qt is recommended), stir well. Cover with lid; cook on low heat setting for 1 hours. Drain tomatoes, if using, and stir into dip. Cover and cook 1 more hour.
Time to Prepare: 10 minute prep, 2 hour cook
Submitted By: Cheryl
Original Source: Southern Living "Slow Cooker Cookbook"
I omit the sun dried tomatoes, based entirely on preference. I also use 4oz of feta instead of 2oz, because a 4oz container is the smallest I can find.
My slow cooker also has a "warm" temperature, so this can be made well in advance of serving, then switch to warm after the 2 hour cooking time.
This is great served with pita chips, tortilla chips, or my favorite, Tostitos Flour Tortilla chips