Slow Cooker Southwest Spinach and Artichoke Dip

Slow Cooker Southwest Spinach and Artichoke Dip
Staff Writer
 Spinach and Artichoke Dip
Pillsbury
Spinach and Artichoke Dip

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

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26
Servings
19
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
8µg
1%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
33mg
2%

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.