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.

  • prep time 10 min
  • total time 2 hr 15 min
  • ingredients 7
  • servings 26

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
  • 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.
  • 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:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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