Recipe by DuChick
I had this at a potluck and begged for the recipe. It's so creamy and full of flavor that you just want to carry the whole pot of it to your table and keep it for yourself. I'm thinking it could be made a bit lighter in calories if low-fat versions of soup, sour cream, cream cheese and Velveeta are chosen. *Note added 11/1/08*: Apparently, this recipe is not the same as the one I tasted at the potluck! I no longer work with the woman who "shared" the recipe, so I cannot check the ingredients. I apologize to the 2 chefs here and anyone else who has made this with poor results. For future reviews, I'd love to have suggestions to make this work properly! The dip should be creamy and scoop-able with chips. Again, my apologies!
Top Review by Marigoodygood
Great Dip!!! This is how I whipped it up and it was perfect: 1 cup Monterey jack cheese, 1 can cream of chicken soup, 1 small can chopped chilis, 3 cans chopped chicken, 4 oz sour cream. OOPS! Sorry! I forgot to mention and 8 oz of cream cheese!
- 1 ounce monterey jack pepper cheese
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (8 ounce) carton sour cream
- 4 ounces cream cheese
- 3⁄4 cup Velveeta cheese
- 1 small onion, chopped fine
- garlic salt
- 2 (5 ounce) cans chicken breasts, drained
- bagels or crackers or tortilla chips