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Spinach and Artichoke Dip Recipe
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Ingredients
16 ounces cream cheese - softened
3/4 cup half-n-half
1 tablespoon onion - finely chopped
1 clove garlic - minced
1/2 cup parmesan cheese - shredded
10 ounces frozen spinach - thawed and drained
13 ounces artichoke hearts - rinsed, drained and chopped
2/3 cup Monterey Jack cheese - shredded
Directions
PREP
10
mins
COOK
2
hrs
READY IN
2
hrs
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 chips, crackers, or bread.
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