Slow-Cooker Southwest Artichoke and Spinach Dip

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

Minutes

Total Time

2:15

Hrs:Mins

Makes

26

servings

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.
Makes 26 servings (2 tablespoons dip and 6 chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 150mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    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.