Spinach and Artichoke Dip


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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


Directions

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.


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