Crock Pot Corn and Salsa Verde Dip
Recipe: #14450
October 02, 2014
Categories: Dips, Snacks, Cheese, Appetizers, Mexican, Southwest, 5-Minute Prep, One-Pot Meal, Game/Sports Day, July 4th, Labor Day, Potluck, Sunday Dinner, Slow Cooker, No Eggs, Vegetarian, Frozen Vegetables, more
"Delicious and super easy. Perfect for a game/card night, potluck, etc. Takes, 5 minutes to put together, if that. Just cover your crock pot - and, let it cook. Add chips or veggies, and enjoy. I usually double this for a party - because it never lasts long."
Original is 16-24 servings
Ingredients
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- DIP
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- Garnish
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Nutritional
- Serving Size: 1 (92.4 g)
- Calories 163.7
- Total Fat - 7.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 19.5 mg
- Sodium - 299.6 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 3.6 g
- Sugars - 2.4 g
- Protein - 5.8 g
- Calcium - 94.7 mg
- Iron - 1.1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dip ... Spray crock or slow cooker with a non-stick spray. Add salsa verde, corn, onion, garlic, cumin and cream cheese; and, gently mix to combine.
Step 2
Cook ... Cover and cook on high for 2 1/2 hours. Try to stir half way during cooking if possible.
Step 3
Finish and Serve ... Add the monterey jack cheese and stir to combine. Cover for 5-10 minutes, until completely melted. Then, serve in heavy clay dish, and top with tomatoes, cilantro; and, squeeze a lime wedge over the top - extra wedges on the side. Make sure to serve with plenty of tortilla chips or fresh vegetables.
Step 4
Step 5
ENJOY! ... A quick dish - easy to prepare, inexpensive; and, always a crowd pleaser!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier dip, use pepper jack cheese instead of monterey jack cheese.
- If using frozen corn kernels, make sure to thaw them before adding to the crock pot.
Vegetarian Variation Replace the cream cheese with a vegan cream cheese and omit the monterey cheese. Use a vegan cheese substitute of your choice instead.
Mexican Variation Replace the cream cheese with queso fresco and omit the monterey cheese. Add 1/4 cup of salsa and 1/4 cup of diced jalapenos to the mixture. Top with fresh cilantro and serve with tortilla chips.
Mexican Rice: This Mexican-style rice is a great accompaniment to the Crock Pot Corn and Salsa Verde Dip. It's flavorful and easy to prepare, and it pairs perfectly with the dip!
Mexican Street Corn: This Mexican-style street corn is the perfect complement to the Mexican Rice and Crock Pot Corn and Salsa Verde Dip. It's full of flavor and easy to prepare, and its sweetness will balance out the spicier flavors of the other dishes. Plus, it's a great way to add some extra color to your plate!
FAQ
Q: How long do I need to cook the dip in the crock pot?
A: Cover and cook on high for 2 1/2 hours. Try to stir half way during cooking if possible.
Q: Does this dip need to be refrigerated?
A: Yes, any leftovers should be refrigerated in an airtight container and consumed within 3-4 days.
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Fun facts:
The cumin spice used in this recipe is native to the Middle East and is one of the oldest known spices, dating back to ancient Egypt. It was used by famous Pharaohs in their embalming rituals.
The salsa verde used in this recipe is a Mexican condiment. It is believed to be the favorite of the famous revolutionary Emiliano Zapata, who was known to enjoy it with his meals.