Spinach and Artichoke Dip

Crock Pot Cookbook, p. 3

2 8 oz. packages of cream cheese (softened)

¾ cup half and half

1 tbs. onion, finely chopped

1 clove garlic, minced

½ cup Parmesan cheese, grated

1 10 oz. bag frozen cut spinach, thawed and well drained

1 13 oz. 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 slow cooker. 

I forgot to cut up the artichoke hearts. I just totally forgot. My bad.

Cover; cook on High for 1 ½ to 2 hours or until warm.

There was only this much left over after the Super Bowl. Because we all know it's not about football - it's about letting yourself have a huge calorie blowout.

My Rating: 4/5 "I. Love. Spinach and Artichoke Dip. This one is a good one. It get a little less dippy once you turn off the slow cooker, so I'd keep a power outlet handy. Other than that one little detail, this is gold."