Cheesy Enchilada Dip
Enchilada Dip is a creamy, cheesy, and flavorful treat. Made with cream cheese, Monterey Jack, enchilada sauce, and pepper. It's always a crowd-favorite.
Servings: 10 Servings
Ingredients
- 16 oz cream cheese
- 4 cups monterey jack cheese, shredded
- 4 oz diced chilies or jalapenos
- 10 oz enchilada sauce
- 1 cup pico de gallo
Instructions
- Combine cream cheese, Monterey jack cheese, diced chilies, and enchilada sauce in a small sauce pan.
- Cook over low heat until cheese has melted, stirring frequently.
- Pour into individual serving bowls, top with pico de gallo, and serve with tortilla chips.
- Optional: This recipe can be made in a small crockpot. Cook on low for 2 hours or high for 1 hour or until cheese has melted completely.
Notes
- Add extras: Toss in some black beans or a handful of sautéed vegetables for a little extra flavor. You can also add cooked ground beef or sausage.
- Room-temperature cream cheese: Let the cream cheese soften before incorporating it. It blends so smoothly that way.
- Stir often: Keep the heat low and give it plenty of stirs. Cheese has a sneaky way of sticking to the pan and burning fast.