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16 ounces sour cream
3 ounces parmesan cheese
14 ounces non-marinated artichoke heart (drain, rinse, chop)
8-10 ounces chopped spinach (can use frozen – thaw and drain well)
10-16oz ounces monterey jack cheese, shredded
Salt to taste
1. Throw into crock pot and cook on High for 1 hour, stirring occasionally.
2. Keep in crock pot to serve, set to Warm.
1. Heat in a non-stick stock pot on med-low with top on, stirring occasionally over an hours time.
2. Start with less spinach & cheese and add each as necessary (sometimes it’s way to spinachy)
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