Skinny Green Chile Chicken Enchilada Dip

In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles and spices. Fold in the shredded chicken, mozzarella and half of the Monterey jack cheese. Place all of the ingredients in a small slow cooker and cook on low for 2 hours.

Remove the dip from the slow cooker and put it in an oven safe dish. I used a 10-inch cast iron skillet but an 8×8 oven-safe dish is fine as well. Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.

Serve with chips, crackers or vegetables.