3/4 cup heavy cream
1/3 cup grated parmesan cheese
1/4 teaspoon garlic powder
1 16 ounce bag of frozen cut leaf spinach, thawed and drained
1 14 ounce can of quartered artichoke hearts, rinsed and drained
Mix everything together in a food processor. Add the spinach and artichoke last.
Put it all into a crockpot and heat on high for one hour.
Sprinkle 2/3 of a cup of shredded monterey jack cheese on top.
Serve warm with crusty bread or crackers.