SLOW-COOKER SOUTHWEST ARTICHOKE AND SPINACH DIP

Slow-Cooker Southwest Artichoke and Spinach Dip image

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

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h15m

Yield 26

Number Of Ingredients 7

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) 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

Steps:

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.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g