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2- 8 oz. packages of cream cheese, (softened)
¾ cup half and half
1 tablespoons. onion, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 10 oz. bag frozen cut spinach, thawed and well drained
1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded
Sour Cream, Salsa, and tortilla chips for serving
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 slow cooker. Cover, cook for 2 hours or until thoroughly melted.
Serve with cream cheese, salsa and tortilla chips
¾ cup half and half
1 tablespoons. onion, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 10 oz. bag frozen cut spinach, thawed and well drained
1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded
Sour Cream, Salsa, and tortilla chips for serving
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 slow cooker. Cover, cook for 2 hours or until thoroughly melted.
Serve with cream cheese, salsa and tortilla chips