Whip up this slow cooker queso dip for your next party, and prepare to be the most popular host in your neighborhood! This creamy, zesty dip is perfect for dunking tortilla chips in.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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

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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

122 calories, (5 g saturated fat, 37 mg cholesterol, 146 mg sodium, 3 g carbohydrates, 0 g fiber, 7 g protein.


Reviews (1)

41 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
05/26/2018
I gave this a 5 because I made the following changes: 1. no extra peppers. The spice of verde salsa that I purchased was enough for our occasion. If serving with a group that likes alot of heat, add the peppers. 2. I cooked a small package of chicken tenders in the crockpot with water (instead of using ground turkey). Drained the water and shredded the chicken. Add remaining ingred. Mmmmm...