Spinach Artichoke Dip

Description
My notes say i made this on Nov. 30, 1995, and it was wonderful.
 * Contributed by Catsrecipes Y-Group
 * Source: my old recipes

Ingredients

 * 2 pkg. cream cheese, softened (8 oz. each)
 * ¾ cup heavy cream (use half milk, if desired)
 * ⅓ cup grated Parmesan cheese
 * ¼ tbsp garlic powder
 * 1 bag frozen cut leaf spinach, thawed and well drained (10 oz)
 * 1 can quartered artichoke hearts, rinsed and well drained
 * ⅔ cup shredded Monterey jack cheese
 * 1 cup prepared salsa
 * crackers or tortilla chips, for serving

Directions

 * 1) In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy.
 * 2) Add the spinach and process until thoroughly mixed.
 * 3) Add the artichokes and process just until coarsely chopped.
 * 4) Turn the mixture into a 3½ quart electric slow cooker / smooth the top.
 * 5) Cover and cook on the high heat setting for 1¼ to 1½ hours, until hot in the center.
 * 6) Sprinkle the top evenly with the jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker.
 * 7) Cover and continue heating on high 15 minutes more or until the cheese is melted.
 * 8) Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping.
 * 9) Refrigerate any leftovers.
 * 10) Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker.
 * 11) Serve topped with melted cheese and ringed with your favorite salsa.