Slow Cooker Sweet Corn and Roasted Poblano Dip

• 4 whole Fresh Poblano Peppers
• 1 package (12 Oz. Size) Frozen Sweet Corn
• 1 can (10 Oz. Size) Diced Tomatoes With Green Chills, Undrained
• 1 package (8 Oz. Size) Reduced Fat Cream Cheese
• 1 package (0.4 Oz. Size) Dry Ranch Seasoning Mix
• 1 cup Shredded Cheddar Cheese

1. Set your broiler to low and set your poblano peppers on a baking sheet.
2. Place the peppers directly under the broiler and let them roast.
3. Watch closely.
4. They will begin to look charred and blisters will form.
5. Rotate so both sides are roasted evenly.
6. Remove peppers from heat and let them cool for a few minutes.
7. Carefully peel the skin away from the peppersit should come right off.
8. Chop peppers, discarding stems and seeds.
9. Combine the frozen corn, chopped peppers, diced tomatoes, cream cheese, ranch and cheese in a bowl.
10. Pour dip mixture into a small crockpot and cook on low for 6 hours or on high for 3 hours.
11. Note: You can also add 1/2 pound cooked lean ground beef if you wish.

peppers, frozen sweet, tomatoes, cream cheese, mix, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/slow-cooker-sweet-corn-and-roasted-poblano-dip/ (may not work)