SLOW-COOKER SOUTHWEST ARTICHOKE AND SPINACH DIP
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 cup shredded pepper Jack cheese (2 oz)
1 bag (14 oz) round tortilla chips
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.
2. Cover; cook on Low heat setting 2 to 3 hours.
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.
on May. 30, 2012 at 8:32 AM