Yield: About 4 cups (Would serve 8-12 people)
**This recipe can be easily cut in half to serve 4pl!
2- 8oz. packages of softened cream cheese (Neufchatel)
2- 4oz. cans of (Mild) Green Chiles
1 clove of garlic
1 t. ground cumin
1/4 cup of plain Greek yogurt
1 cup of shredded Monterey Jack cheese
1- can of Red Enchilada sauce (or red chile sauce)
A shallow ungreased porcelain or ceramic baking dish (about 8x8 in size)
Additional Monterey Jack cheese for the top
Preheat oven to 350F
1) Using a food processor, (or you could use a hand mixer with "beater" attachments), put the cream cheese, garlic, and cumin in first, and process until nice and creamy. Add in the green chiles (don't drain!), the yogurt, and the shredded cheese, and process until combined.
Simply take a spatula, and pour the dip into your ungreased baking dish, and even out. Pour a nice layer of the red enchilada sauce over the top, and place in a 350F oven for 15 minutes. (This dip will "puff" up and bubble, so be sure to take precaution by placing your baking dish on a sheet tray, or place some foil on the rack in the oven prior to baking!) Remove from heat, and sprinkle on more of the Monterey Jack cheese to completely cover the dip, then scatter some scallions to finish. Return to the oven for an additional 5-10min., (or just until cheese is nicely melted!) Remove from heat, and allow to set for 8-10min. prior to serving. Delicioso!