Spinach Artichoke Dip
- 1 can Artichoke Hearts, drained and chopped.
- 16 oz cream cheese
- 1 packages frozen spinach, thawed & drained and chopped
- 2 1/2 cup monterey jack cheese, cubed
- 2 1/2 cup mozzerella cheese, shredded
- 3 tsp minced garlic
- 1 dash pepper to taste
- Place all in slow cooker and cook on High for 1-2 hours, until cheese is melted.
- Stir occasionally.
hearts, cream cheese, frozen spinach, cheese, mozzerella cheese, garlic, pepper
Taken from cookpad.com/us/recipes/338455-spinach-artichoke-dip (may not work)