Queso Verde Dip

Ingredients 1 pound uncooked ground turkey ¾ cup chopped onion (1 large) 1 tablespoon cooking oil 1 16 ounce jar green salsa (salsa verde) 1 8 ounce package cream cheese, cut up 2 cups shredded Monterey Jack cheese (8 ounces) 1 medium poblano pepper, seeded and chopped* 1 tablespoon Worcestershire-style marinade for chicken 1 teaspoon ground cumin 2 cloves garlic, minced 1 tablespoon snipped fresh cilantro Tortilla chips

Directions

Directions 1. In a large skillet cook ground turkey and onion in hot oil over medium heat until turkey is no longer pink and onion is tender. Drain off fat. 2. In a 3½- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese, Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin, and garlic. 3.Cover and cook on low-heat setting for 3 to 3½ hours or on high-heat setting for 1½ to 1¾ hours. Stir until cream cheese is blended. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Stir before serving. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (¼-cup) servings

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