2 14-oz cans artichoke hearts
2 8 oz pkg cream cheese
1-1/2 cup shredded parmesan cheese, divided
Black pepper to taste
- Drain the artichoke hearts and combine them with the cream cheese and half the Parmesan cheese in a food processor.
- Add black pepper to taste and process until smooth
- Scoop into the slow cooker and top with the remaining 3/4 cup cheese.
- Cook on high for 1-1/2 hours