Crock-Pot Chile Relleno Dip
I find that making dips in the slow cooker are very easy to do. I love how most are just “dump and heat” where you add the ingredients and let the slow cooker do the rest of the work.
If you are having guests over or your house is like mine and you always seem to have extra kids hanging out, dips are one thing that can feed the hungry quick and easy.
Crock-Pot Chile Relleno Dip is one of those dips. It has cream cheese as one of the five ingredients and the cream cheese adds a nice creaminess to the dip. Add the ingredients and in two hours you have a delicious dip that family and friends can serve themselves and enjoy.
I used a 4 qt slow cooker on the Crock-Pot Chile Relleno Dip but you could also use a 5 qt slow cooker and be fine. Serve on WARM from the slow cooker and let the friends and family dip from the slow cooker or spoon some out into bowls. Tortilla chips or corn chips to dip would work just fine.
Like a little heat in your dip? Add in diced Jalapeno’s or even a small ghost pepper. The original recipe is not very spicy, but the addition of some heat peppers would bring that up a notch or two or more depending on your preferences.
More recipes like this:
Sausage & Pepper Jack Queso Dip
Crock-Pot Chile Relleno Dip
Ingredients
- 2 8 oz Cream Cheese softened and cubed
- 1 2 oz Packaged Taco Seasoning Mix
- 1 4 oz Chopped Green Chiles
- 1/4 Cup Green Enchilada Sauce
- 1 Cup Shredded Mexican Cheese Blend
Instructions
- Add the ingredients to a 4 qt slow cooker.
- Cover and cook on HIGH for 2 hours.
- Serve with tortilla chips.
