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Warm Chicken Fiesta Dip Recipe

Warm Chicken Fiesta Dip Recipe photo by Taste of Home

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This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.—Shannon Arthur, Lucasville, Ohio

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Warm Chicken Fiesta Dip Recipe

Prep: 25 min. Bake: 25 min.

Yield: 32 Servings

25 25 50

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips

Directions

In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.
In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Originally published as Warm Chicken Fiesta Dip in Taste of Home Christmas Annual Annual 2010, p7

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Warm Chicken Fiesta Dip

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Reviewed on Oct. 28, 2012 by qgal

oh so goooood !! great snack for watching the Packer games and i also put some on flour burrito shells and toasted them for quick meals and snacks . Love this !

Reviewed on Aug. 13, 2012 by Karen.Buske

My family went crazy over this. I had to make it 2 nights in a row. It's a winner all the way. So tasty and flavorful. I used jalapeno peppers from a jar, I didn't have a fresh one to use. Thank you so much for a dynamite recipe. I will continue to make this a lot.....Yum, I'm already hungry for it.

Reviewed on Feb. 01, 2012 by Rebecca3067

This recipe Has always been a big hit when I make it. Everyone falls in love with it.