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Crock Pot Corn and Salsa Verde Dip

Here's how you make Crock Pot Corn and Salsa Verde Dip
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  • Servings: 16-24
  • Prep: 5m
  • Cook: 2.5h
    • The following recipe serves 16-24 people.

Ingredients

The ingredients are:
  • Tortilla chips or vegetables
  • DIP
  • 1 jar (16 ounce) salsa verde
  • 12 ounces corn kernels (frozen)
  • 1 medium yellow onion, fine diced
  • 2 cloves garlic, grated
  • 8 ounces cream cheese (diced and softened)
  • 1 cup monterey cheese, grated (or pepper jack cheese, grated)
  • 2 teaspoons ground cumin
  • Garnish
  • 1 to 2 large plum tomato, diced
  • 1/2 cup fresh cilantro
  • 1 lime, cut in wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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