CrockPot Artichoke Dip
Ingredients
28 Ounces Canned Artichoke Hearts (Drained)
2 Cups Shredded Monterey Jack Cheese
2 Cups Shredded Pepper Jack Cheese
16 Ounces Cream Cheese (Softened)
⅔ Cup Half & Half
½ Cup Diced Green Onion
1 Tablespoon Diced Jalapeño Peppers
Directions
Add all ingredients to a 3 to 5 quart slow cooker and stir to combine.
Cover and cook on LOW for 30 minutes to 1 hour, stirring twice during cooking time.
Dip is done when all of the cheeses are melted and gooey.
Turn slow cooker to WARM to serve straight from the slow cooker OR spoon dip into a serving bowl.
