In a food processor, process the cream cheese, cream, parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture into the slow cooker.
Cover and cook on high for 1-1 1/2 hours until hot in the center. Sprinkle the top evenly with monterey jack cheese and spoon salsa in a ring around the inside edges of the slow cooker.
Cover and continue heating on high for 15 minutes or until cheese is melted.