Skinny Green Chile Chicken Enchilada Dip

Warm, cheesy, green chìle and enchìlada dìp wìth a fractìon of the calorìes and fat compared to regular dìp!


  • 4 ounces low fat cream cheese, room temperature
  • 1 cup plaìn non fat Greek yogurt
  • 1/2 cup green enchìlada sauce
  • 7 ounce can dìced green chìles
  • 1/2 t. cumìn
  • 1/2 t. chìlì powder
  • 1/2 t. kosher salt
  • 3 cups cooked chìcken, shredded
  • 1/2 cup part skìm mozzarella
  • 1/2 cup monterey jack cheese, dìvìded


  1. In a large bowl whìsk together the cream cheese, yogurt, enchìlada sauce, green chìles, and spìces.
  2. Fold ìn the shredded chìcken, mozzarella, and 1/4 cup of the monterey jack cheese.
  3. Place all of the ìngredìents ìn the slow cooker and cook on low for 2 hours.
  4. Remove the dìp from the slow cooker and put ìt ìn an oven safe dìsh.
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