Recipe

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• 2 - 10 oz. frozen chopped spinach
• 2 - 8 or 10 oz. pepper jack cheese
• 1 - 8 or 10 oz. monterrey jack cheese
• 1 - can cream mushroom - straight from the can
• 1 - 14 oz. can artichoke hearts (optional)

• 1 Cube cheese and melt in double boiler on low (microwave works, too).
• 2 Thaw spinach.
• 3 When spinach is cool enough, squeeze out all water with hands.
• 4 In slow cooker combine cheese, spinach, soup and mix well.
• 5 Quarter and stir in artichoke hearts (optional).
• 6 Slow cook on high for 30 minutes and then turn to warm.
• 7 Serve w/ tortilla chips or sourdough bread or even grainy crackers.