2 (11 ounce) cans of Mexican corn, drained or you can use fresh corn kernels and add diced red and green bell peppers
2 (4 ½ ounce) cans of chopped green chilies, drained
2 8 ounce packages of tofutti cream cheese, softened
1 cup of peach salsa (or your favorite brand of salsa)
1 daiya cheddar wedge, cut into chunks
¼ cup of your favorite hot sauce
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of cumin
1 teaspoon of cayenne pepper
Salt and pepper to taste (optional)
Diced tomato, red onion, sliced green onions and fresh cilantro for garnish (Optional)
Tortilla chips for dipping
Directions:
Add all of the ingredients to the slow cooker and mix. Cover and set the heat to low and allow to cook until all of the cheeses have melted. Top with the diced tomato, red onions and sliced green onions. Throw on some fresh cilantro and even avocado if you have one handy. Serve warm over tortilla chips.
Source: SimplyLoveFood
2 (4 ½ ounce) cans of chopped green chilies, drained
2 8 ounce packages of tofutti cream cheese, softened
1 cup of peach salsa (or your favorite brand of salsa)
1 daiya cheddar wedge, cut into chunks
¼ cup of your favorite hot sauce
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of cumin
1 teaspoon of cayenne pepper
Salt and pepper to taste (optional)
Diced tomato, red onion, sliced green onions and fresh cilantro for garnish (Optional)
Tortilla chips for dipping
Directions:
Add all of the ingredients to the slow cooker and mix. Cover and set the heat to low and allow to cook until all of the cheeses have melted. Top with the diced tomato, red onions and sliced green onions. Throw on some fresh cilantro and even avocado if you have one handy. Serve warm over tortilla chips.
Source: SimplyLoveFood