Total Time
30mins
Prep 10 mins
Cook 20 mins

For some reason I just love this dip. I usually have a little leftover chicken from dinner. I chop it and freeze it just for this dip. In a pinch you could use the already cooked chicken strips from the grocery store, but that could get very expensive. You can also double this for a party and use a 13 x9 pan instead of the pie plate. I keep meaning to make enchiladas out of this filling to see how it goes, but I haven't gotten around to it yet.

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°F
  2. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
  3. Stir in chicken.
  4. SPREAD into 9-inch pie plate.
  5. Sprinkle with remaining 1 cup shredded cheese.
  6. BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
  7. Serve with tortilla chips.
Most Helpful

5 5

WOW! This is delish. I used lowfat cream cheese/cheddar cheese. I also used the precooked, pre-cut grocery chicken since I had some on hand. I finely chopped it using my food processor. I added in a little cumin and used a little less cheese and green chilies, but this was STILL perfect! I will be making this again and again, even for company or potlucks. It's THAT good! :-D I am going to try the rest of it in enchiladas too, what a great idea - thanks for sharing this one!

5 5

Made this recipe off of the kraft website. This is the best dip ever!DELICIOUS!

5 5

I can't believe I forgot to rate this!! I made it a couple of months ago for a couple of friends and I to have with some wine. We absolutely loved it!! I had to give them the recipe. My DH loved it, too. I'm making it again tomorrow for a family get together and will have to double it! Thanks for posting!