Hot Spinach and Artichoke Dip - Crockpot

By 1For_Him

Ingredients

• 1 8-oz. pkg. cream cheese, softened
• 1/2 - 12-14 oz can quartered artichoke hearts, rinsed & well-drained
• 2/3 C. heavy cream
• 1/4 C. grated Parmesan cheese
• 1/3 C. shredded Monterey Jack cheese
• 3 cloves garlic, chopped
• 1/2 C. prepared salsa
• 1 10-12 oz. bag frozen cut leaf spinach, thawed and well-drained
• Crackers or Tortilla Chips, for serving
• Sour cream, optional, for topping

Preparation

Step 1

1) Combine first six ingredients.
2) Place in a small slow cooker.
3) Cover and cook 1 ¼ to 1 ½ hours, until hot in the center.
4) Sprinkle the top evenly with the Montery Jack cheese and spoon the salsa in a ring around the edges of the slow cooker.
5) Cover and continue heating on high 15 minutes longer, or until the cheese is melted.
6) Reduce heat to the low setting and serve warm with crackers or tortilla chips for dipping.
7) Refrigerate any leftovers.