2 8-oz packages softened cream cheese
3/4 cup light cream
1/3 cup Parmesan cheese, grated
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

Combine the cream cheese, cream and parmesan in a bowl until well blended.
Add the remaining ingredients and stir well.
Pour the mixture into the Crock-Pot® slow cooker.
Cover, cook for 2 hours or until thoroughly melted.