Spinach Artichoke Dip

2 (8oz) packages cream cheese (softened)

2/3 cup heave cream (or half and half)

1/3 cup grated parmesan cheese

1/4 tsp garlic powder

1 (16oz) bag chopped spinach (thawed and well drained)

1 (13 3/4oz) can artichoke hearts (rinsed and well drained)

2/3 cup shredded Monterey Jack cheese

1 cup salsa

In a food processor, process the cream cheese, cream, parmesan cheese, and garlic powder until a smooth and creamy mixture is created. Add the spinach and process until thoroughly mixed. Add artichokes and process until they are coarsely chopped. Add the mixture to the crockpot and smooth top. Cover and cook 1 1/4 - 1 1/2 hours, until the center is hot. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa around the inside edges of the crockpot. Cover and continue heating on high 15 minutes longer or until the cheese is melted. Serve warm with crackers or tortilla chips for dipping. (I prefer pita chips)