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Crockpot Spinach and Artichoke Dip
Submitted by Elizabeth Kusak {Love Dishes} on August 30, 2012 in Appetizers, Warm Dips
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 16 ounces, weight Softened Cream Cheese
- ¾ cups Half-and-half
- 1 Tablespoon Onion, finely chopped
- 1 clove Garlic, Minced
- ½ cups Grated Parmesan Cheese
- 1 bag (10 Oz. Size) Frozen Cut Spinach, Thawed And Well Drained
- 1 can (13 Oz. Size) Quartered Artichoke Hearts, Rinsed, Drained And Well Chopped
- ⅔ cups Shredded Monterey Jack Cheese
Preparation Instructions
Combined the cream cheese and half-and-half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into a crockpot no bigger than 4 quarts.
Cover and cook on high for 1 1/2 to 2 hours or until warm and cooked through.
Serves 8.
