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Slow Cooker Southwest Spinach and Artichoke Dip


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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  • 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


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.