Crock Pot Artichoke and Spinach Dip

Time: 15 min prep + 2-3  hours crock pot cooking
Yield: 3 cups
Recipe from my sweet friend Katherine Rose

2 Tb butter
2 cloves garlic, minced
1/2 yellow onion, chopped
1 (11 ounce) bag baby spinach
1 Tb water
2 C marinated artichoke hearts, chopped
1 C sour cream
1/2 C mayonnaise
1/2 C Parmesan cheese, grated
1 1/2 C Monterey and Colby Jack cheese blend
1 (8 ounce) package cream cheese, softened

1. Heat a medium-sized skillet up over medium high heat. Melt 2 tablespoons of butter in the pan and add 2 cloves of garlic (minced) and 1/2 a chopped onion. Saute until the onions are translucent and a bit golden in color. 
2. Grab a bag of baby spinach, toss it into a large glass bowl and pour 1 tablespoon of water over the top. Cover it with plastic wrap and heat it in the microwave for 2 minutes or until it has steamed down and reduced in volume. 
3. Grab some artichoke hearts and chop yourself 2 cups worth. 
4. Spray the inside of a small crock pot (2-3 quart works best) and place the onion mixture, spinach, artichoke hearts, 1 C sour cream, 1/2 C mayonnaise, 1/2 C grated Parmesan cheese, 1 1/2 C Monterey and Colby Jack cheese blend and 1  package cream cheese. Stir everything to combine. 
5. Cover and cook on high for 2-3 hours, or until the cheese is melted and bubbly. Serve with crusty bread or crackers.