This is a yummy warm dip to serve for company for a dairy meal or for a snack during a visit (or in my case, a shul meeting) .
Serve this with veges, chips or crackers.
I doubled this recipe because my dairy crock pot is large and it worked out fine.
Southwest Artichoke and Spinach Dip (from Pillsbury Slow Cooker come home to comfort Feb.2, 2009)
1 can (14oz) artichoke hearts, drained, coarsely chopped
9 oz of frozen spinach , thawed , squeezed to drain(I did not used chopped spinach, but I think it would work better)
1 package (8oz) cream cheese, cubed, softened
1 can (4.5oz) Chopped green chilies, undrained (I used Krogers brand)
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2oz) (I could only find this sliced so I just broke it apart)
1 bag (14oz) round tortilla chips (or other).
1. Spray crockpot with cooking spray (a 1- 1 1/2 quart pot is recommended. that is why i doubled the recipe for my larger crockpot)
2. mix all ingredients except pepper Jack cheese and tortilla chips and spoon into crockpot
3. Cover; cook on Low heat for 2-3 hours
4. Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.
Per serving (2 tbls dip and 6 chips each)
calories 130
total fat 7g
sodium 150mg
dietary fiber 2g
exchanges: 1 starch 1 fat
carbohydrate choices: 1
Thursday, February 5, 2009
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