Slow Cooker Monterey Spinach Artichoke Dip (from my friend Emily Dumler)
A surprising and different take on a traditional Spinach Artichoke Dip recipe, featuring Monterey Jack cheese.
Prep Time 10 minutes minutes Total Time 3 hours hours 10 minutes minutes
- 1 8oz package frozen spinach, defrosted
- 1 13oz can artichoke hearts, non-marinated, drained
- 2 cloves garlic minced
- 2 16oz packages cream cheese
- 1 cup heavy cream
- 1 cup shredded Monterey Jack
- 1/2 cup shredded parmesan
Combine all the ingredients (spinach, artichokes, garlic, cream cheese, cream, Monterey Jack Cheese and Parmesan) in a food processor.
Add to slow cooker and cook on high for 3 hours or low for 2 hours. (Stir a few times during the cooking time.)
Serve with Chips or Homemade Lavash (which is AMAZING!)