Spinach Artichoke Dip

• 16 ounces (450 g) cream cheese
• ¾ cup (180 ml) heavy cream (use half milk, if desired)
• ⅓ cup (80 ml) grated Parmesan cheese
• ¼ teaspoon (60 ml) garlic powder
• 16 ounces (450 g) frozen cut leaf spinach, thawed and well drained
• 1 can quartered artichoke hearts, rinsed and well-drained
• ⅔ cup (160 ml) shredded Monterey Jack cheese
• 1 cup prepared (240 ml) salsa
• Crackers or tortilla chips, for serving

Ingredients for 52 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.

   Food processor
2. 2

   Turn the mixture into a 3½-quart electric slow cooker; smooth the top.

   Slow cooker
3. 3

   Cover and cook on the high heat setting for 1¼–1½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted.

   Slow cookerStovetop
4. 4

   Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.