Slow-Cooker Southwest Artichoke and Spinach Dip

(10)
  6 reviews

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 2 to 3 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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