Spinach Artichoke Dip
Cooking MethodSlow Cooker
Ingredients
- 1 pkg (8 oz) frozen spinach, defrosted
- 1 can (13 oz) artichoke hearts, non-marinated, drained
- 2 cloves garlic, minced
- 2 pkg. (16 oz. total) cream cheese, softened
- 1 cup heavy cream (or milk)
- 1 cup shredded Monterey Jack
- 1/2 cup shredded Parmesan
Instructions
Preheat oven to 350 degrees. Mix the spinach, artichokes, garlic, cream cheese, cream, 1/2 cup Monterey Jack and Parmesan in food processor. Place in oven safe dish and top with remaining 1/2 cup Monterey Jack. Bake covered for 15 minutes, remove cover and bake 10 minutes longer. Excellent in a slow cooker for parties - serve with tortilla chips or whatever you like - this is also a great leftover.