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2 8-ounce packages of cream cheese, (softened)
3/4 cup half and half
1 teaspoon onion, finely chopped
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 10-ounce bag frozen cut spinach, thawed and well drained
1 13-ounce can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded
- Combine the cream cheese and half and half in a bowl until well blended.
- Add the remaining ingredients and stir well. Pour the mixture into the Crock-Pot® slow cooker. Cover, cook for 2 hours or until thoroughly melted.
Serves: 10-12
Size: 2-4 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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