Slow Cooker Southwest Artichoke and Spinach Dip

By carvalhohm

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) 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

Details

Servings 26
Cooking time 135mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

Serves 26

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.

Serving Size: 1 Serving Calories130 ( Calories from Fat70), Total Fat7g (Saturated Fat3g, Trans Fat0g ), Cholesterol10mg Sodium150mg Total Carbohydrate12g (Dietary Fiber2g Sugars0g ), Protein2g