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Slow-Cooker Southwest Artichoke and Spinach Dip

 6 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 2 hr 15 min
  • Servings 26
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Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.

Ingredients

1
can (14 oz) artichoke hearts, drained, coarsely chopped
1
box (9 oz) 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 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

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
11%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
150mg
6%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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