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Crockpot Spinach and Artichoke Dip
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Description
My husband loves appetizers. Okay, I do too. The thing about appetizers though is that purchasing them in the box from the store can get very expensive. Have you seen the price of TGI Friday’s grocery store appetizers? No thank you. I’d much rather make some good appetizers from scratch right here at home. So wouldn’t you know it, that’s what I did.
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
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.
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