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Slow-Cooker Southwest Artichoke and Spinach Dip
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Prep Time:
10 minutes
Total Time:
2 hours 15 minutes
Spice up classic spinach artichoke dip with green chiles and pepper Jack cheese for a Mexican twist!
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 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
Instructions:
  • Prepare your 1- to 1 1/2-quart slow cooker by spraying it with cooking spray. Combine all ingredients in a medium bowl, excluding the pepper Jack cheese and tortilla chips, then transfer the mixture into the cooker.
  • Cover and simmer gently for 2 to 3 hours on Low heat setting.
  • Mix in the pepper Jack cheese with the artichoke mixture until it's fully blended. Cover and cook on Low heat for about 5 more minutes until the cheese is melted. Serve hot with tortilla chips.

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