Green Chili and Corn Dip

Green Chili and corn Dip

Green Chili and Corn dip is a great alternative to salsa and chips, quick and easy to put together and leaves very little mess to clean up.

Serve with tortilla chips or scoop up with crunchy vegetables. A simple appetizer that everyone will love and leaves you with more time to concentrate on other things, making it just about perfect in my book.  

For holiday parties and get togethers try Artichoke-Parmesan dip and White Bean and Garlic dip for a perfect trio of tastes. Trio of Holiday Dips- Tru Slow Cooker

The TRU 3-Crock Buffet Slowcooker is awesome for making these smaller portions and works great for serving too.

Green Chili and Corn dip
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  1. 1 Jar (16-170z) mild salsa verde (I used homemade spicy tomatillo verde)
  2. 1 1/2 cups frozen corn kernels
  3. 1 small sweet onion, finely chopped
  4. 2 cloves garlic, minced
  5. 2 tsp ground cumin
  6. 1 pkg (8oz) Neufchatel cheese, softened( Cream cheese if you are not watching calories)
  7. 1 cup Monterey Jack cheese (can use reduced fat to save on calories)
  8. 1 tomato, diced
  9. 1/2 cup chopped fresh cilantro
  1. Coat slow cooker with nonstick cooking spray.
  2. Combine salsa verde, corn, onion, garlic and cumin in slow cooker.
  3. Add neufchatel cheese and mix to combine.
  4. Cover and cook on high for 2 1/4 hours.
  5. Stir in Monterey Jack cheese, tomato and cilantro.
  6. Cover and cook 15 minutes longer.
  1. Serve with tortilla chips or cut up vegetables.
Adapted from Family circle., December 2013
Adapted from Family circle., December 2013
Pure Grace Farms

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