2 8oz. packages cream cheese
3/4c. heavy cream
1/3c. grated Parmesan chesse
1 clove garlic
1 bag fresh baby spinach leaves
2/3c. shredded Monterrey jack cheese
1c. prepared salsa
1 small can quartered artichoke hearts rinsed and drained.
Mix cream cheese, heavy cream parmesan and garlic in a bowl with mixer until smooth and creamy. Add spinach and mix. Cover and cook in crock pot for about 1 and half hours or until center is hot. Add jack cheese and salsa and continue to cook. Until ready to serve.
3/4c. heavy cream
1/3c. grated Parmesan chesse
1 clove garlic
1 bag fresh baby spinach leaves
2/3c. shredded Monterrey jack cheese
1c. prepared salsa
1 small can quartered artichoke hearts rinsed and drained.
Mix cream cheese, heavy cream parmesan and garlic in a bowl with mixer until smooth and creamy. Add spinach and mix. Cover and cook in crock pot for about 1 and half hours or until center is hot. Add jack cheese and salsa and continue to cook. Until ready to serve.
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