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Slow-Cooker Southwest Artichoke and Spinach Dip

Slow-Cooker Southwest Artichoke and Spinach Dip
  • Prep 10 min
  • Total 2 hr 15 min
  • Servings 26

Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese. ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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%
Potassium
95mg
3%
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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