Southwest Artichoke and Spinach Dip

Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.

Southwest Artichoke and Spinach Dip

This tasty twist on spinach and artichoke dip can also be served with slices of French bread.


  • 1 (14 ounce) can artichoke hearts, drained, coarsely chopped
  • 1 (9 ounce) box Green Giant™ frozen spinach, thawed, squeezed to drain
  • 1 (8 ounce) package cream cheese, cubed, softened
  • 1 (4.5 ounce) can Old El Paso™ chopped green chiles, undrained
  • 1/2 medium red bell pepper, chopped*
  • 1/2 cup shredded pepper Jack cheese
  • 1 (14 ounce) bag round tortilla chips

* Drained, roasted red bell peppers can be substituted for the fresh bell pepper.


  1. Spray 1- to 1 1/2-quart slow cooker with cooking spray.
  2. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
  3. Cover; cook on LOW heat setting 2 to 3 hours.
  4. Stir pepper Jack cheese into artichoke mixture. Cover; cook on LOW heat setting about 5 minutes longer or until cheese is melted.
  5. Serve with tortilla chips.

Prep: 10 min | Total: 2 hr 15 min | Servings: 26

Nutrition Facts: Serving Size: 1 Serving Calories 130 Calories from Fat 70 Total Fat 7g Saturated Fat 3gTrans Fat 0g Cholesterol 10mg Sodium 150mg Total Carbohydrate 12g Dietary Fiber 2g Sugars 0g Protein 2g

% Daily Value*: Vitamin A 20% Vitamin C 4% Calcium 4% Iron 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

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

Recipe and photo used with permission from: Pillsbury

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