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Slow-Cooker Southwest Artichoke and Spinach Dip

Slow-Cooker Southwest Artichoke and Spinach Dip

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Betty Crocker Kitchens

Updated Feb 11, 2010

Slow-Cooker Southwest Artichoke and Spinach Dip

Slow-Cooker Southwest Artichoke and Spinach Dip

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Prep Time 10 min
Total 2 hr 15 min
Servings 26
Ingredients 7

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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

Step
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.
Step
2

Cover; cook on Low heat setting 2 to 3 hours.
Step
3

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.

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

1

*Percent Daily Values are based on a 2,000 calorie diet.

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