Makes 4 cups
Recipe by Chef Louise Mellor
- 1 cup light sour cream
- 8-ounce package of light cream cheese
- 1/2 cup light mayonnaise
- 2 green onions, thinly sliced (reserve 2 tablespoons for garnish)
- 7-ounce can gluten-free diced mild or spicy green chiles
- 8 ounces spicy jack cheese, shredded (about 2 cups)
In a small saucepan, warm sour cream, cream cheese, mayonnaise, green onions, and chiles with liquid from can over low heat. Stir constantly to combine. Once the cream cheese has melted, slowly add the jack cheese until it melts and the dip is creamy.
Serve warm in a crock pot or serve in individual crocks. Individual crocks of cheese dip can be warmed in a 425-degree oven for 12-15 minutes or until warmed through and the tops are browned and bubbling.
Garnish with reserved sliced green onions and serve with gluten-free tortilla chips and carrots and celery.