Cheesy Chicken Dip

Kaitor Gator's Note:

This is a great football game crock pot dip I created that my husband loves (AND it's healthier than most cheese dips)! I wanted to make something creamy that didn't use processed Velveeta. **Note: Since Recipezaar wasn't able to calculate the cheese into the nutritional data, here is my approximation for the nutrition facts based on Sargento's Reduced Fat 4-Cheese Mexican blend: Add and EXTRA 40 calories, 3g total fat, and 3.5g protein per serving of dip. Hope that helps! :-)

• Total Time: 4 hrs
• Prep Time: 0 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 2 chicken breasts (I use frozen)
• 1 (10 ounce) can Rotel Tomatoes , original
• 1 (16 ounce) can refried beans with green chilies
• 1 garlic clove , crushed
• 4 ounces fat free cream cheese , cubed
• 1 cup reduced-fat Mexican cheese blend , shredded
• 1 (1 ounce) package taco seasoning

Directions:

1. Place frozen (or thawed) chicken breasts in crock pot with the garlic and Rotel tomatoes. Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high).
2. Shred chicken while it's still in crock pot.
3. Add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy! I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.

Reviews

[LB IV]

This is the best dip that I have ever tasted. Much better than Veleeta based dips and healthier too!