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Spinach and Artichoke Dip


  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup half-and-half
  • 1 tablespoon finely chopped onion
  • 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 harts, rinsed, drained and chopped
  • 2/3 cup Monterey jack cheese, shredded


  1. Combine the cream cheese and half-and-half in a bowl until well blended.
  2. Add the remaining ingredients and stir well.
  3. Pour the mixture into the Crock-Pot slow cooker.
  4. Cover; cook for 2 hours or until thoroughly melted.

Source: recipe booklet which came with a Crock-Pot Dip Master.

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