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Green Chili and Corn Dip

Green Chili and Corn Dip

Nutrition Facts
  • cal. (kcal) 87
  • Makes: 4 servings
  • Prep: 15 mins
  • Slow Cook: 2 hrs on HIGH
  • Serving Size: cups
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people

Ingredients

  • 1 jar (16-17.6 oz) mild salsa verde
  • 1 1/2 cups frozen corn kernels
  • 1 small sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 pkg (8 oz) Neufchatel cheese, softened
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • 1 tomato, diced
  • 1/2 cup chopped fresh cilantro
  • Tortilla chips

Directions

  1. Coat slow cooker with nonstick cooking spray.
  2. Combine salsa verde, corn, onion, garlic and cumin in slow cooker. Add Neufchatel cheese and mix to combine. Cover and cook on HIGH for 2 hours.
  3. Stir in Monterey Jack cheese, tomato and cilantro. Cover and cook 15 minutes longer. Serve with tortilla chips.

Nutrition Information for Green Chili and Corn Dip

Servings Per Recipe: 4
PER SERVING: 87 cal., 5 g total fat (3 g sat. fat), 15 mg chol., 217 mg sodium, 7 g carb. (1 g fiber), 4 g pro.

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