THIS is a super fun appliance, and it's super cheap! With a 20% off coupon at BBB, it was only $8! It was perfect for this appetizer...or any hot dip that you serve; kept it warm ALL night! I served it with Fritos Scoops, and it was deeeeelish!
*FYI, I doubled this recipe. It didn't all fit in the mini crock at once, so I saved the remaining dip that wouldn't fit and refilled the crock when more was needed!
Ingredients:
1 tablespoon butter
1/2 onion, diced
1 1/3 cup tomatoes, seeded and diced (about 2 medium-large tomatoes)
4 oz. can green chiles
1/2 teaspoon cumin
1 teaspoon cornstarch
1 teaspoon cornstarch
1/2 cup pepperjack cheese, shredded
8 oz. block cream cheese, cubed
Directions:
- Melt the butter in a medium skillet and add onion. Cook until translucent and soft, about 5 minutes.
- Add the green chiles, tomatoes, and cumin. Bring to a boil, then reduce heat to a simmer. Let mixture simmer for about 10 minutes.
- Add the pepperjack cheese and cornstarch and stir until melted.
- Gradually add the cream cheese and stir until all ingredients are combined and melted. Heat through.
- Transfer to a bowl (or your new crockpot) and serve with chips!
*www.ourbestbites.com