Crockpot Spinach and Artichoke Dip Recipe

Need a fantastic dip for your next party? Try this tantalizing treat!

Ingredients:

• 2 8 ounce packages of Philadelphia Cream Cheese
• 2/3 Cup Heavy Cream
• 1/3 Cup Grated Parmesan Cheese
• 1/4 Teaspoon Garlic Powder
• 16 Ounce Bag Spinach – drained
• 13 3/4 Ounce can Artichoke Hearts – rinsed and drained
• 2/3 Cup Shredded Monterey Jack Cheese
• 1 Bag Salsa Chips

Directions:

1. In a food processor add the cream cheese, parmesan cheese, and garlic powder until well mixed
2. Add spinach to processor and mix thoroughly
3. Add artichokes to processor until coarsely chopped
4. Add mixture into crockpot and smooth to top
5. Cover and cook for 85 minutes until center is hot
6. Sprinkle top with Monterey Jack Cheese and spoon sals around the edges of the crockpot
7. Heat 15 minutes more until cheese is melted
8. Serve warm with the tortillas or chips for dipping

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