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Queso Verde Dip

Makes: 22 servings
Serving size: 1/4cup
Prep 15 mins Cook 3 hrs to 3 hrs 30 mins  (low) or 1 1/2 to 1 3/4 hours (high)
Queso Verde Dip
  • 1  pound  uncooked ground turkey
  • 3/4  cup  chopped onion (1 large)
  • 1  tablespoon  cooking oil
  • 1 16  ounce jar  green salsa (salsa verde)
  • 1 8  ounce package  cream cheese, cut up
  • 2  cups  shredded Monterey Jack cheese (8 ounces)
  • 1  medium poblano pepper, seeded and chopped*
  • 1  tablespoon  Worcestershire-style marinade for chicken
  • 1  teaspoon  ground cumin
  • 2  cloves garlic, minced
  • 1  tablespoon  snipped fresh cilantro
  •  Tortilla chips

1. In a large skillet cook ground turkey and onion in hot oil over medium heat until turkey is no longer pink and onion is tender. Drain off fat.

2. In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese, Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin, and garlic.

3. Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Stir before serving. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (1/4-cup) servings

From the Test Kitchen*
  • Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Queso Verde Dip)
  • Servings Per Recipe 22,
  • cal. (kcal) 122,
  • Fat, total (g) 9,
  • chol. (mg) 37,
  • sat. fat (g) 5,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 7,
  • sodium (mg) 146,
  • Percent Daily Values are based on a 2,000 calorie diet

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