Taste of Home
Warm Chicken Fiesta Dip
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 cups.
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
Ingredients
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1 medium green pepper, chopped
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1 medium onion, chopped
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1 tablespoon olive oil
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cumin
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1 package (8 ounces) cream cheese, softened
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 jalapeno pepper, finely chopped
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4 cups shredded rotisserie chicken
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2 cups shredded Mexican cheese blend, divided
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1 green onion, thinly sliced
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Tortilla or corn chips
Directions
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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.
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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.
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3.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.
Nutrition Facts
1/4 cup: 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate (0 sugars, 0 fiber), 8 g protein.
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