Slow-Cooker Southwest Artichoke and Spinach Dip Recipe | Betty Crocker
Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.
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
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