Slow Cooker Southwest Spinach And Artichoke Dip

Name: Slow Cooker Southwest Spinach And Artichoke Dip
Ingredients: 1 can (14 ounce) artichoke hearts, drained, coarsely chopped; 1 box (9 ounce) frozen spinach, thawed, squeezed to drain, such as green giant; 1 package (8 ounce) cream cheese, cubed, softened; 1 can (4.5 ounce) chopped green chiles, undrained, such as old el paso; 1/2 medium red bell pepper, chopped (about 1/2 cup); 1/2 cup shredded pepper jack cheese (2 ounces); 1 bag (14 ounce) round tortilla chips

Pillsbury|Sept. 8, 2014 2:58 pm EST

3.5 (16 ratings)

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Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese. Click here for more of the 101 Best Slow Cooker Recipes

Servings

26

Ingredients

1 can (14 ounce) artichoke hearts, drained, coarsely chopped
1 box (9 ounce) frozen spinach, thawed, squeezed to drain, such as green giant
1 package (8 ounce) cream cheese, cubed, softened
1 can (4.5 ounce) chopped green chiles, undrained, such as old el paso
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper jack cheese (2 ounces)
1 bag (14 ounce) round tortilla chips

Directions

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