2 (8 ounce) packages of cream cheese, softened
¾ cup half & half
1 Tbsp. onion, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 (10 ounce) bag frozen cut spinach, thawed and well drained
1 (13 ounce) can quartered artichoke hearts, rinsed, drained, & chopped
2/3 cup Monterrey Jack cheese, shredded
Combine the cream cheese and half & half in a bowl until well blended. Add the remaining ingredients, except for the cheese & stir well. Pour the mixture into crock-pot. Cover, cook on high for 1 ½ to 2 hours or until heated through. Sprinkle with cheese.
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