Artichoke and Spinach Dip

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1 1/2 cups half-and-half

8 oz. grated Monterey Jack cheese

8 oz. light cream cheese

1 tsp. garlic powder

1 1/2 tsp. Worcestershire sauce

1/2 tsp. salt

Fresh ground pepper to taste

3/4 lb. fresh spinach (stemmed and chopped)

2-14 oz cans of artichoke hearts (rinsed, drained and chopped)

4 green onions, chopped

tortilla chips, pita, etc. for dipping