I love trying new dips. My youngest daughter always asks if we have any “fun dips” in the refrigerator to eat for a snack. She is like me and likes things just a little spicy and anything you can dip with a chip. This Slow Cooker Chile Relleno Dip is one of those dips.
My kids and their friends like to hang out at our home on the weekends and when school is out. I prefer it this way as I like knowing what my kids are doing. And because of that, I try and keep tasty easy to heat up items in the refrigerator for the kids to eat. Dips are one of these easy to heat items and one that teenagers love.
Five ingredients in this easy to make Slow Cooker Chile Relleno Dip. Just add the ingredients to the slow cooker, put the lid on and let the dip heat for 2 hours.
The green chiles add a nice flavor to this dip but if you are looking for something with just a little more flavor, add in a couple fresh chopped jalapenos. Remove the seeds from the jalapenos if you do not want too much “hot” otherwise if you are like me, you leave the seeds and enjoy the bite that they bring.
This dip was great with just tortilla chips. I sliced up some French bread and laid the bread out on a cookie sheet. I toasted the bread just slightly in the oven (350 degrees for 10 minutes) and used the bread to dip.
More recipes like this:
Slow Cooker Chile Relleno Dip
Ingredients
- 2 8 oz Cream Cheese softened and cubed
- 1 2 oz 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 stirring occasionally.
- Serve on WARM with tortilla chips for dipping.