Spinach and Artichoke Dip

I made this dish as an appetizer for Thanksgiving. We served it over slices of fresh baguette and tortilla chips. This is inspired by the dip my family always orders at Charlestons. It ended up being a huge hit! Also it is cooked in the crock pot which is great for a party because you can keep it warm while serving.

2 8 oz packages of cream cheese softened
¾ cup half and half
1 T onion finely chopped
1 clove garlic minced
½ cup grated parmesan cheese
1 box frozen spinach defrosted and drained
1 13 oz can of artichoke hearts rinsed drained and chopped
2/3 cup shredded Monterey jack cheese

Combine cream cheese and half and half in bowl until well blended. Add the remaining ingredients except for the cheese and stir well. Pour the mixture into the crock pot. Cover and cook on high for 2 hours. Sprinkle with the cheese and allow to melt while keeping the dip warm.