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Creamy Cheesy Chili Verde DIp

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Creamy Cheesy Chili Verde DIp
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Creamy Cheesy Chili Verde DIp

Added by: on Jan 31st, 2014
This is a cross between a queso & a salsa...tomatillos, garlic, onions & jalapeños are simmered, then placed in a slow cooker with cream cheese & Mexican shredded cheese for a delicious cheesy Tex-Mex dip with a little "kick"...keep simmered in a slow cooker for serving to .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
2 h
Ready In:
2 h 15 min

Servings

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Original Recipe Yield: 16-20 servings
 

Ingredients:

  • 1 can 26-ounce Goya Crushed Tomatillos
  • 4 cloves garlic
  • 1/2 onion, rough chopped
  • 1 can 4-ounce diced jalapeños
  • 1/2 jar a 6-ounce Goya Recaito (Cilantro Cooking Base)
  • pounds 1½ cream cheese (3 8-ounce bars)
  • 3-4 cups shredded Mexican cheese blend
Nutrition Facts
Creamy Cheesy Chili Verde DIp

Servings Per Recipe: 16

Amount Per Serving

Calories: 295

  • Total Fat: 27.5 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 88.6 mg
  • Sodium: 375 mg
  • Total Carbs: 4.3 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 2.7 g
  • Protein: 8.9 g
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Directions:

1

Combine the tomatillos, garlic, onions & jalapeños in a sauce pan. Over medium heat, bring the mixture to a boil, then simmer for about 45 minutes until the garlic & onions are soft & the tomatillos have reduced somewhat.

2

Stir in the Recaito.

3

Turn off the heat & allow the mixture to cool for about 30 minutes or so, then blend the mixture until smooth in either a blender or food processor…cooling avoids any mess when you blend/process the mixture.

4

Pour the tomatillo mixture into a slow cooker. Add the cream cheese & shredded cheese. Turn on high for an hour…once the cheeses have melted, stir all the contents together & reduce the heat to low.

5

Serve the Creamy Cheesy Chili Verde Dip with TOSTITOS Scoops or your favorite tortilla chips.

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