Slow Cooker Sweet Corn and Roasted Poblano Dip – a delicious recipe with Peppers, Frozen Sweet, Tomatoes, Cream Cheese, Mix, Cheddar Cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Set your broiler to low and set your poblano peppers on a baking sheet.
2
Place the peppers directly under the broiler and let them roast.
3
Watch closely.
4
They will begin to look charred and blisters will form.
5
Rotate so both sides are roasted evenly.
6
Remove peppers from heat and let them cool for a few minutes.
7
Carefully peel the skin away from the peppersit should come right off.
8
Chop peppers, discarding stems and seeds.
9
Combine the frozen corn, chopped peppers, diced tomatoes, cream cheese, ranch and cheese in a bowl.
10
Pour dip mixture into a small crockpot and cook on low for 6 hours or on high for 3 hours.
11
Note: You can also add 1/2 pound cooked lean ground beef if you wish.
377
kcal
Calories
27
g
Fat
22
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 whole Fresh Poblano Peppers, 1 package (12 Oz. Size) Frozen Sweet Corn, 1 can (10 Oz. Size) Diced Tomatoes With Green Chills, Undrained, 1 package (8 Oz. Size) Reduced Fat Cream Cheese, and more.
Yes, Slow Cooker Sweet Corn and Roasted Poblano Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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