Friday, December 7, 2012

Because you asked for it! (Chx Enchilada Dip!)

Are you ready for it?! So each year, my classic dish to bring to parties is chicken enchilada dip. It is a crowd-pleaser for sure...Never any leftovers! That's how I like it! :)

So if you are in need of a new recipe for this holiday season, new year's party, or super bowl party, this will definitely work for you. It isn't expensive, and it is so simple.


Chicken Enchilada Dip

What You'll Need:
8 oz block cream cheese (I get the 1/3 less fat)
1/2 c. miracle whip (you can add more if you want it creamier)
8 oz sharp cheddar cheese (shredded or cubed)
2 large cans of chicken (they are about 12 oz cans), drained
4 oz can of diced green chili peppers (not drained)
1 small onion diced
1 glove garlic, minced (or you can use garlic powder)
southwest seasoning (I mix chili powder, crushed red pepper, and a little garlic salt)

Whatcha Gotta Do is:
Put all ingredients in the crock pot and cook on low for about 3-4 hours. When you season with southwest seasoning, start with less and add more to taste before serving. Stir frequently, if possible.  Serve directly out of the crock pot while on warm with regular or lime tortilla chips.  Enjoy!

Hint: I tried cooking it on high for shorter time, and it didn't turn out quite as good. So cooking it on low for about 4 hours, while stirring occasionally, makes it taste best in my opinion. 


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