With three kinds of cheese and green chilies, this gooey low carb Chile Relleno Dip takes the cheese factor to the extreme and packs a punch of flavor!
Heat the butter in a 6-inch broiler-safe skillet over medium heat. Add the garlic and cook 1 minute, stirring constantly.
Add the cream cheese, heavy cream, and taco spice, and turn the heat down to medium-low. Cook, whisking constantly, until the cream cheese is melted in.
Whisk in 1 ½ cups of shredded white cheddar a handful at a time, reserving ½ cup for topping.
Once the cheddar is mixed in and the cheese mixture is smooth, turn off the heat, stir in the green chiles, and sprinkle the remaining ½ cup cheddar and the queso fresco on top.
Broil until the cheese is melted and browned slightly.