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Warm Chicken Fiesta Dip

 Warm Chicken Fiesta Dip
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
32 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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

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Warm Chicken Fiesta Dip (continued)

Directions (continued)

  • stand for 5 minutes. Serve with chips. Yield: 8 cups.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.