Slow Cooker Southwest Artichoke and Spinach Dip

Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.

–

Save & Share

Servings 26

false

( 9 ) Ratings

9 Ratings

5 Stars 18%

4 Stars 18%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 5 )

095acc63-402f-47e7-b0f3-a8fccf989aa1

ingredients 7
Prep Time 10 min
Total Time 2 hr 15 min

Ingredients

1: can (14 oz) artichoke hearts, drained, coarsely chopped

1: box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

1: package (8 oz) cream cheese, cubed, softened

1: can (4.5 oz) Old El Paso® chopped green chiles, undrained

1/2: medium red bell pepper, chopped (about 1/2 cup)

1/2: cup shredded pepper Jack cheese (2 oz)

1: bag (14 oz) round tortilla chips

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
2 Cover; cook on Low heat setting 2 to 3 hours.
3 Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

EXPERT TIPS

toggle

Expert Tips

Drained, roasted red bell peppers can be substituted for the fresh bell pepper.

This tasty twist on spinach and artichoke dip can also be served with slices of French bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 150mg; 150%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 2g 2% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Amber29

report Posted May. 6, 2013 4:50 PM

So good & easy make. I forgot to put the cheese in it at the end & it still tasted great & my bf loved it (:

Alsgal50

report Posted Jan. 4, 2012 4:50 PM

High praises for this dish. I don't have a small crockpot so I made it in my smaller corning dish and baked it in the oven at a low temp..between 250 degrees and 300 degrees. Cooked it for the time suggested in the receipt. Great as a left over for easy snacking.

like2cookluv2eat

report Posted May. 19, 2011 2:49 AM

Yeah, I don't even have to make this one to know it's gonna be a winner. Correction, I can kind of taste it already just by reading the ingredients. I have authentic New Mexico chile's from a recent trip and this is a great way to use them since they are SPICY and need to be tamed. I love Love LOVE spinach artichoke dip (who doesn't) and have been looking for ways to use up these chile's. File this one under..."why didn't I think of that!" With a glass of riesling I'm making this as a Father's day present!

NEICY1202

report Posted Dec. 24, 2009 9:59 PM

great! make it xmas eve..yummy