Slow Cooker Enchilada Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
  • 1 Onion Sliced in Half & Thinly Sliced
  • 2.5 Cups of Enchilada Sauce
  • 1 Jalapeno, Diced Small
  • 28 Ounce Can of Pinto Beans, Rinsed & Drained
  • 1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
  • 4 oz of Light Cream Cheese
  • ½ Cup of Greek Fat Free Plain Yogurt
  • 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
  • ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
  • Vegetable Cooking Spray
  1. In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
  2. Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
  3. Cook on low for 4 hours.
  4. Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
  5. Sprinkle in cheddar cheese and cover for 15 minutes.
  6. Serve with Freestyle “Tortilla” Chips (recipe follows).
  7. This makes 18 servings at 2 Points each (Not including chips)
Recipe by Dee Dee Does at