Spinach Artichoke Dip
2 8-oz. packages softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1 16-oz. bag frozen cut leaf spinach, thawed and well drained
1 13 3/4-oz. can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the stoneware. Cover cook on High for 1 to 1 1/2 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.
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My most prized heirloom is my great-grandmother's iron skillet.
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