Wednesday, August 8, 2012

food bit: chicken enchilada dip

My all time favourite dip has to be chicken enchilada dip.  My sisters and I frequently make it and I think the first time we made it we found the recipe at All Recipes but since then I have not been able to find it again.  We've made it so many times the recipe is memorized so I thought I should share.


1. Chicken (This can be however much you want.  If you want it to be hearty, add more.  Just a snack, add less)  We usually use 2 boneless, skinless chicken breasts or most of the meat off a pre cooked rotisserie chicken.
2. 1 block of cream cheese (8 oz)
3. 1 small container of Miracle Whip or mayonnaise (8 oz)
4. 1 small can of diced chilli peppers
5. 1 jalepeno pepper
6. 1 cup of shredded cheddar cheese

To make:

Cook and shred the chicken.  Dice the jalapeno.  You can also dice up the chilli peppers if you want them smaller but I like bigger chunks.

Mix everything together in a bowl and spread into an oven safe dish.

Bake at 350 for about half an hour or until the sides start to bubble.

Serve with your favourite chips, bread, or crackers (my favourite is whole wheat Tostitos).

This was about half an hour after it was done...

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