Artichoke and Spinach Dip

1 1/2 cups half-and-half

8 oz. shredded Monterey Jack cheese

8 oz. light cream cheese

1 tsp. garlic powder

1 1/2 tsp. Worcestershire sauce

1/2 tsp salt

Fresh ground pepper to taste

3/4 lb. fresh baby spinach (stemmed and chopped)

2 14 oz. cans artichoke hearts (rinsed, drained and chopped)

4 green onions (chopped)

tortilla chips or pita chips for dipping

 

1. Bring the cream to a simmer over medium heat. Add Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and pepper. Continuously stir until cheese melts.

2. While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and spinach is wilted. The dip can be served hot or cold.

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