Crock Pot Corn and Salsa Verde Dip
Created by Kchurchill5 on October 2, 2014
- Servings: 16-24
- Prep Time: 5m
- Cook Time: 2.5h
- Recipe #14450
Ingredients
- 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
How to Make
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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.
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Step 2: Cook ... Cover and cook on high for 2 1/2 hours. Try to stir half way during cooking if possible.
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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.
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Step 4:
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Step 5: ENJOY! ... A quick dish - easy to prepare, inexpensive; and, always a crowd pleaser!
Nutritional Facts
- 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