Hearty Pollo Con Queso Dip

I love cheese. All cheeses. I’ve never met a cheese I didn’t like! The problem is I don’t eat many cheeses since my daughter has lactose sensitivities.  Call me crazy, but I think it’s unfair for us to eat it in front of her when she loves it and can’t have it.
Well, this weekend I was in luck. My aunt called and said she was going to take a couple of days off and wanted to know if Maddy could come spend some time with her. It’s times like this I take the oppurtunity to eat cheese…. and LOTS of it!

I forgot to put the Feta
in the picture….
WHOOPS!This cheesy crock pot dip will be served at many get togethers. My husband went zonkers over it and ate half of a 2 1/2 quart crock pot of it. Here is how I did it:

  • (1) 8 ounce package of cream cheese
  • 3 cups of shredded sharp cheddar cheese
  • (1) 14.1 ounce can of diced tomatoes, drained
  • (1) 4 ounce can of diced green chiles
  • (1) 4.5 ounce jar of sliced mushrooms, drained
  • (1) 6 ounce package of oven roasted chicken chunks
  • (1) small onion, diced (about 1/2 cup)
  • (1) cup of feta crumbles

Put all the ingredients in the order listed into a 2 1/2 quart crock pot. Place the lid on and cook on low for 2.5 – 3 hours.

You want to make sure you stir every 30 – 35 minutes. This will insure that the cheese is melting even and all ingredients are getting heated evenly and thoroughly.

Serve with tortilla chips. I kept this on the warm setting for around 2 hours…. with my husband around it only lasted that long.

This recipe shared at Recipe Swap #50.
P.S. The hubs suggested we have this as a baked potato topping the next time I set up a Baked Potato Bar.  

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