So a few years back, on New Year’s Eve, I tasted a dip that was really amazing! My friend Jill hosts us almost every year for New Year’s Eve and every year, I sample some of the most delicious appetizers. This one stood out for me that year, and I proceeded to make it a few times. After that, I sort of forgot about it. Does that happen to you? Then, a few weeks ago, I rediscovered it and made it for some friends. Yum! I had forgotten how delicious it was! I love finding a new recipe again! It’s almost like finding $20 in your pocket that you forgot you had, but tastier. 🙂
This dip really tastes like a chicken enchilada, and it is really easy to make! Fritos are a must when you serve it and try not to sit next to it the whole party-you will eat the entire bowl. I promise you that!
Enchilada Dip
1 pkg. 8oz. cream cheese, room temperature
1 1/2 cups mexican style shredded cheese blend, divided
1 can 7 oz. chopped mild green chiles, UNDRAINED
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
2-4 oz chicken breasts, cooked, finely chopped or shredded
Beat cream cheese, 1 cup of cheese, chilies, salt and spices in a small bowl with electric mixer. Gently stir in chicken. Spread into a lightly sprayed 9 inch pie plate or shallow baking dish. Bake at 350 degrees for 25 minutes until dip is lightly browned and heated through. Remove from oven. Sprinkle with remaining cheese. Let stand until cheese is melted. Serve with fritos, tortilla chips or crackers.
Enjoy!
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