2 bars cream cheese, softened
11 to 13 oz of drained spinach
1 can artichoke hearts (Jen thinks 11 oz. or so.)
3/4 cup Monterey Jack cheese
1/4 cup Parmesan/Romano blend cheese (Kraft in a can!)
1/2 tsp. minced garlic or 1/8 tsp. garlic powder
Mix all ingredients and cook in a crock pot on low for 2 to 3 hours.
photo credit Taste of Home