Spinach Artichoke Dip

Prep Time: 15 minutes
Cooking Time: HIGH 1 – 2 hours

Ingredients:

• 2     package (8 ounces) softened cream cheese
• 3/4  cup light cream
• 1/3  cup grated Parmesan cheese
• 1/4  teaspoon garlic powder
• 1     bag (16 ounces) frozen cut leaf spinach, thawed and well drained
• 1     can (13-3/4 ounces) quartered artichoke hearts, rinsed
• 2/3  cup shredded Monterey Jack cheese
• 1     cup prepared salsa mixture, canned or fresh

Directions:

1. In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. 
2. Add the spinach and process until thoroughly mixed.
3. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the 3 to 4-1/2 quart slow cooker.
4. Cover cook on HIGH for 1 to 1-1/2 hours or until hot in the center. 
5. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker.
6. Cover and continue heating on HIGH 15 minutes longer, or until the cheese is melted.

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