Skinny Green Chile Chicken Enchilada Dip

• 4 ounces, weight Low Fat Cream Cheese, Room Temperature
• 1 cup Plain, Non-fat Greek Yogurt
• 1/2 cups Green Enchilada Sauce
• 7 ounces, weight Canned Diced Green Chiles
• 1/2 teaspoons Cumin
• 1/2 teaspoons Chile Powder
• 1/2 teaspoons Kosher Salt
• 3 cups Shredded, Cooked Chicken Breast
• 1/2 cups Shredded Part Skim Mozzarella
• 1/2 cups Shredded Monterey Jack Cheese, Divided

1. In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles and spices.
2. Fold in the shredded chicken, mozzarella and half of the Monterey jack cheese.
3. Place all of the ingredients in a small slow cooker and cook on low for 2 hours.
4. Remove the dip from the slow cooker and put it in an oven safe dish.
5. I used a 10-inch cast iron skillet but an 8x8 oven-safe dish is fine as well.
6. Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
7. Serve with chips, crackers or vegetables.

cream cheese, yogurt, green enchilada sauce, green chiles, cumin, chile powder, kosher salt, chicken, mozzarella, shredded monterey jack cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/skinny-green-chile-chicken-enchilada-dip/ (may not work)