Spinach Artichoke Dip
Takes crackers and bread from bland to grand.
8 ounces softened cream cheese
1/4 cup light cream
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
8 ounces frozen cut leaf spinach, thawed and well drained
1/2 ounces quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup pre-prepared salsa mixture, canned or fresh
In a food processor, process the cream cheese, light 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 into the slow cooker. Cover and cook on High for 1 to 1 1/2 hours, 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 stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.