Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.
Slow-Cooker Southwest Artichoke and Spinach Dip
- Prep Time 10 min
- Total 2 hr 15 min
- Servings 26
- 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 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
-
Step1Spray 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.
-
Step2Cover; cook on Low heat setting 2 to 3 hours.
-
Step3Stir 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
130
Calories
7g
Total Fat
2g
Protein
12g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 150mg
- 6%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 0g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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