Warm Chicken Fiesta Dip Recipe

5 8 9
Warm Chicken Fiesta Dip Recipe
Warm Chicken Fiesta Dip Recipe photo by Taste of Home
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Warm Chicken Fiesta Dip Recipe

Read Reviews
5 8 9
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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 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 11x7-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.
Originally published as Warm Chicken Fiesta Dip in Taste of Home Christmas Annual Annual 2010, p7

Nutritional Facts

1/4 cup: 103 calories, 7g fat (4g saturated fat), 30mg cholesterol, 209mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 8g protein.

  • 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 shredded Mexican cheese blend, divided
  • 1 green onion, thinly sliced
  • Tortilla or corn chips
  1. 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.
  2. 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 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend.
  3. 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.
Originally published as Warm Chicken Fiesta Dip in Taste of Home Christmas Annual Annual 2010, p7

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Reviews forWarm Chicken Fiesta Dip

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Pookie72 User ID: 8446248 240872
Reviewed Jan. 2, 2016

"I made this for our annual new years eve bash, everyone loved it!! Perfect as is!!"

MY REVIEW
Queenlalisa User ID: 15400 230986
Reviewed Aug. 10, 2015

"I used green chili peppers I think it meant green bell peppers, but my family doesn't care for them. It turned out pretty good."

MY REVIEW
rllewis7 User ID: 7124309 220697
Reviewed Feb. 17, 2015

"Fantastic game day recipe to feed a crowd! It had a great mild heat which appealed to both the people who didn't like spice and those who don't mind heat."

MY REVIEW
LauriMarie User ID: 7893469 188436
Reviewed Jul. 18, 2014

"WHAT KIND OF GREEN PEPPERS??"

MY REVIEW
2princesses2luv User ID: 4369472 187359
Reviewed Jan. 1, 2014

"This was so good! Will definitely make it again."

MY REVIEW
qgal User ID: 6058319 172407
Reviewed Oct. 28, 2012

"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 !"

MY REVIEW
Karen.Buske User ID: 6777614 146861
Reviewed Aug. 13, 2012

"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."

MY REVIEW
Rebecca3067 User ID: 6502936 187357
Reviewed Feb. 1, 2012

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

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