• 2 - 8 oz. packages of cream cheese, (softened)
  • 3/4 c. half and half
  • 1 tsp. onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 c. Parmesan cheese, grated
  • 10 oz. bag frozen cut spinach, thawed and well drained
  • 13 oz. can quartered artichoke hearts, rinsed, drained and chopped
  • 2/3 c. Monterey Jack cheese, shredded

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  1. Combine the cream cheese and half and half in a bowl until well blended.
  2. Add the remaining ingredients and stir well.
  3. Pour the mixture into the slow cooker.
  4. Cover. Cook for 2 hours or until thoroughly melted.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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