First make the mashed cauliflower. Remove leaves, cut away any brown spots, trim stem to be flush with the bottom of the cauliflower head, cut into medium size pieces and place in a microwave-safe bowl. Add two tablespoons of water, cover and cook in microwave on high for 5-7 minutes, until tender. Move to a food processor, add 2 tablespoon butter and process until smooth. Use 1 1/2 cups of the mashed cauliflower for this dip and place the rest in the fridge for another use.

Next, brown the sausage. Drain and set aside.

Use the same pan (without washing it) to wilt the spinach. Put the spinach in the pan and cook over medium heat until wilted. Move the spinach to a strainer, over the sink or a bowl, and press on it with a paper towel to squeeze out the excess moisture. Set aside.

Using the same pan (without washing it) saute the chopped red peppers with 1/2 tablespoon butter for 5 minutes, until softened. Peppers will continue to soften in the slow cooker. Set aside.

Beat the softened cream cheese.

Add the mayonnaise and beat until combined.

Add 1 1/2 cups mashed cauliflower, cooked sausage, wilted spinach, sauteed red peppers, mozzarella, parmesan, provolone, chopped artichoke hearts, basil, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and garlic. Mix well.

Spread in a greased slow cooker. Cover and cook on low for 3-4 hours until it is heated through and the cheese is melted.