Slow Cooker Southwest Artichoke and Spinach Dip

By dkjohnson

Ingredients

• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1 box (9 oz) Green Giant® 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

Details

Servings 26
Preparation time 10mins
Cooking time 12mins

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.