Queso Verde Dip

Queso Verde Dip
Queso Verde Dip
Makes 22 (1/4-cup) servings
pound uncooked ground turkey
3/4 cup chopped onion (1 large)
tablespoon cooking oil
16 ounce jar green salsa (salsa verde)
8 ounce package cream cheese, cut up
cups shredded Monterey Jack cheese (8 ounces)
medium poblano pepper, seeded and chopped*
tablespoon Worcestershire-style marinade for chicken
teaspoon ground cumin
cloves garlic, minced
tablespoon snipped fresh cilantro
Tortilla chips
  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 3 1/2- 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 3 1/2 hours or on high-heat setting for 1 1/2 to 1 3/4 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.
*Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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