Spinach & Artichoke Dip
8 ounces cream cheese, softened
2/3 cup heavy cream
1/4 cup Parmesan cheese, grated
3 cloves garlic, chopped
10-12 ounces bag frozen cut leaf spinach, thawed and well drained
1/2 can quartered artichoke hearts, rinsed and drained (7 oz)
1/3 cup Monterey Jack cheese, shredded
1/2 cup salsa
crackers or tortilla chips for serving
Combine all ingredients, except crackers. Add to stoneware. cover and cook 1 1/4 to 1 1/2 hours, until hot in the center.
Pairs Well With
I found this recipe I wanted to share for a Crock-Pot style dip. This usually comes out during our summer bbq pool parties.