2 ½ tsp minced garlic
¼ cup butter
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup of Heavy Cream
1 cup shredded mozzarella cheese
2 cups grated Parmesan cheese
¼ cup chopped parsley
1/2 (8 ounce) package cream cheese, softened
Slow Cooker Directions:
Add Heavy Cream, minced garlic, butter, mozzarella cheese, parmesan cheese, parsley, and cream cheese to slow cooker pot set on medium tempurature.
Once cheese has melted and stock begins to simmer, lower heat and add the artichoke hearts and spinach.
Allow at least 30 minutes of cook time before serving.