Green Chile Chicken Enchilada Dip
4 ounces low-fat cream cheese, room temperature
1 cup plain non-fat Greek yogurt
1/2 cup green enchilada sauce
7 ounce can diced green chiles
1/2 t. cumin
1/2 t. chili powder
1/2 t. kosher salt
3 cups cooked chicken, shredded
1/2 cup part skim mozzarella
1/2 cup Monterey jack cheese, divided
In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles and spices.
Fold in the shredded chicken, mozzarella, and 1/4 cup of the Monterey jack cheese.
Place all of the ingredients in the slow cooker and cook on low for 2 hours.
Remove the dip from the slow cooker and put it in an oven safe dish.
Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
Serve with chips, crackers or vegetables.