Green Chile Chicken Dip

This decadent blend of cream cheese and Monterey Jack is spiked with Mexican seasonings and salsa verde. Choose a salsa that fits your personal tolerance for heat. Either fire-roasted or regular salsa works just fine.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 2 hours

TOTAL TIME: 2 hours 20 minutes

SERVES: 24 to 32

• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 medium poblano pepper, seeded and chopped
• 2 cloves garlic, minced
• 3 cups chopped cooked chicken
• 1 16-ounce jar salsa verde tomatillo salsa
• 1 8-ounce package cream cheese, cubed
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 cup sour cream
• 2 tablespoons chopped fresh cilantro
• Diced tomato (optional)
• Sliced jalapeño pepper (optional)
• Tortilla chips, for serving

PREP

Select sauté on the Instant Pot® and adjust to normal. Heat oil in pot. Add the onion and poblano. Cook for 3 to 5 minutes or until softened, stirring frequently. Add the garlic. Cook and stir for 1 minute more. Press cancel.

Add chicken, salsa, cream cheese, shredded cheese, chili powder, and cumin. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 2 to 2½ hours, until heated through and cheese is melted; stir well to combine.

SERVE

Stir in sour cream and cilantro. Press cancel.

If desired, garnish with diced tomato and sliced jalapeño, if desired. Serve with tortilla chips.