Southwest Artichoke and Spinach Dip
This recipe, Southwest Artichoke and Spinach Dip, was in Pillsbury Slow Cooker “come home to comfort” Cookbook. With July 4th 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)
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