Slow Cooker Southwest Artichoke and Spinach Dip

 

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.