Southwest Artichoke and Spinach Dip

Southwest Artichoke and Spinach Dip

This recipe, Southwest Artichoke and Spinach Dip, was in Pillsbury Slow Cooker “come home to comfort” Cookbook.  With July 4^th coming, this would be easy to make…because it’s made in your slow cooker.

Southwest Artichoke and Spinach Dip Recipe

Southwest Artichoke and Spinach Dip

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

½ medium red pepper, chopped (about ½ cup)

½ cup shredded pepper Jack cheese (2 oz.)

1 bag (14 oz.) round tortilla chips

 

Spray 1 to 1 ½ 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.

 

(Recipe for Southwest Artichoke and Spinach Dip, Pillsbury Slow Cooker “come home to comfort” 2009, 2015)