Spinach and Artichoke Dip

Ingredience

16 oz cream cheese

¾ c half + half

1 tbs onion, finely chopped

1 clove garlic, minced

½ c parmesan cheese, grated

⅔ c Monterey jack cheese, shredded

10oz bag frozen spinach, thawed and drained

13oz can qtr artichoke hearts, rinsed, drained and chopped

Pokyny

Combine the cream cheese and half + half in a bowl until well blended.

Add the remaining ingredients and stir well.

Pour the mixture into crockpot.

Cover and cook on low on 2 hrs or until thoroughly melted.

Serve with baguette rounds.