Creamy Cowboy Caviar Crockpot Dip

Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt

Prep 5 mins
Cook 02:30 mins
Ready-in 02:35 mins
Yields 6 to 8 servings

Ingredients

8 oz. cream cheese
8 oz. shredded Monterey Jack or American Cheese
¼ to ½ cup milk
½ cup sour cream or plain yoghurt
7 oz. can mild diced green chiles
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. chili powder
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
2 cups Paisley Farm Cowboy Caviar, drained (plus about ½ cup more for garnish)
Cilantro for garnish, minced (optional)
Corn chips for serving

Instructions

  1. Place the cream cheese, shredded cheese, ¼ cup milk, sour cream, green chiles, garlic and onion powder, chili powder, salt and pepper, and Cowboy Caviar into a small or medium crockpot and mix. Cover and cook on low heat for 2 hours, stirring occasionally.
  2. Turn the heat to high and cook for an additional 30 minutes. If the mixture is too thick, stir in another ¼ cup of milk. Cover and let cook about 5 to 10 more minutes to heat through.
  3. Top with extra Cowboy Caviar and cilantro, if desired, and serve alongside your favorite corn chips!

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