Spinach and Artichoke Dip

  • 2 (8 oz.) packages cream cheese, softened
  • 3/4 cup half-and-half
  • 1 Tbsp finely chopped onion
  • 1 clove garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 (10 oz.) bag frozen cut spinach, thawed and well drained
  • 1 (13 oz.) can quartered artichoke harts, rinsed, drained and chopped
  • 2/3 cup Monterey jack cheese, shredded
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Combine the cream cheese and half-and-half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into the Crock-Pot slow cooker. Cover; cook for 2 hours or until thoroughly melted.

Submitted by: Recipe Group Member