More Great Recipes: Dip

Spinach and Artichoke Dip


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Member since 2017

Serves | Prep Time | Cook Time

Ingredients

2 8 oz. packages of cream cheese, (softened)
¾ cup half and half
1 tbs. onion finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 10 oz. bag froze cut spinach, thawed and well drained
1 13 oz. can quartered artichoke hearts, rinsed, drained, and chopped
2/3 cup Monterey Jack cheese shredded


Combine the cream cheese and half and half in a bowl until well blended. Add the remaining ingredients, except for the cheese and stir well. Pour the mixture into the Crock-Pot Slow Cooker. Cover; cook on high for 1 ½ to 2 hours or until warm through. Sprinkle with cheese.


Pairs Well With


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