Crock Pot Southwest Artichoke And Spinach Dip

Name: Crock Pot Southwest Artichoke And Spinach Dip
Cook time: 3 min
Total time: 3 min
Yield: 26 servings
Ingredients: can (14 oz) artichoke hearts, drained, coarsely chopped; box (9 oz) Green Giant frozen spinach, thawed, squeezed to drain; package (8 oz) cream cheese, cubed, softened; can (4.5 oz) Old El Paso chopped green chiles, undrained; medium red bell pepper, chopped (about 1/2 cup); cup shredded pepper Jack cheese (2 oz); bag (14 oz) round tortilla chips

Cook: 3 min

Total: 3 min

Servings: 26

Crock Pot Southwest Artichoke And Spinach Dip

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 cups shredded pepper Jack cheese (2 oz)
1 bag (14 oz) round tortilla chips

Instructions

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. 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.

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