Spinach and Artichoke Dip

By devonrexkitty

Ingredients

• 8 oz cream cheese, softened
• 2/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 3 cloves garlic, chopped
• 10-12 oz frozen cut leaf spinach, thawed and well-drained
• 1/2 can (7 oz) quartered artichoke hearts, rinsed and well-drained
• 1/2 cup shredded monterey jack cheese
• 1/2 cup salsa

Details

Servings 1

Preparation

Step 1

Combine all ingredients but shredded cheese and salsa. In a small crock pot, cover and cook on high until center is hot, about 1 1/2 hours.
Sprinkle cheese and add salsa in ring of pot. Cook another 15 minutes on high.