Prep 15 mins
Cook 3 hrs
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!
- Mix all ingredients into a small crock pot.
- Heat thoroughly 3-4 hours on high or 5-6 hours on low.
- Serve with bagels, crackers or tortilla chips.
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!
I agree with FloridaNative, unfortunately, I failed to read his/her review before I made it. I think this recipe is supposed to call for more pepperjack cheese. I added an 8 ounce block, plus about four times the amount of chicken ( I used fresh chicken breasts, which I cooked and diced), and then the dip was thick enough.
I'll have to give this 4-stars for flavor...but the consistency of this dip did not really work for us. It was soupy and not what I expected. BUT the flavors were very nice, so when I make it again I think I will try adding more jack cheese to thicken it up. Thanks (Baby) DuChick...Made for Fall 2008 PAC.