Spinach Artichoke Dip

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

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