Ingredients:

  • 16 oz low-fat cream cheese, cubed
  • 1 cup plain non-fat Greek yogurt
  • 0.5 cup shredded Monterey Jack cheese
  • 32 oz frozen fire-roasted corn
  • 4 oz canned diced green chiles
  • 2 cloves garlic, minced
  • 1 tbsp Tajin Clásico Seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, sliced into wedges

Instructions:

  1. Place the 16 oz cubed low-fat cream cheese and 1 cup non fat Greek yogurt into the slow cooker.
  2. Toss in the 2 cloves minced garlic, 1 tbsp Tajin, 1 tsp smoked paprika, and 0.5 tsp cumin.
  3. Pour in the 4 oz canned diced green chiles (with their juice!).
  4. Pour the 32 oz frozen fire roasted corn over the top of the cheese mixture.
  5. Sprinkle the 0.5 cup shredded Monterey Jack cheese over the corn.
  6. Cover and cook on LOW for 2 hours.
  7. Remove the lid and use a spatula to fold everything together until the cream cheese is fully incorporated and the dip is silky.
  8. Sprinkle the 0.5 cup crumbled Cotija and 0.25 cup chopped cilantro over the top.
  9. Squeeze the fresh lime wedges over the dip right before serving.
  10. Serve warm. Keep the slow cooker on the warm setting if serving at a party.