Recipe name: Chicken Enchilada Dipp
Source: Simply Tasty
Servings: 8-10 (as an appetizer)
Cookbook date: November 15
Chicken Enchilada Dip
2 boneless/skinless chicken breast halves, cooked and shredded
2 8oz packages of light cream cheese, softened
4 green onions, chopped
1 can Rotel tomatoes with green chiles
2 cloves garlic, minced
1 tsp chopped dried cilantro
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
In a non-reactive bowl, combine all ingredients. (Stacey recommends a food processor so the chicken pieces are really small, making it easier to dip. Or you can just shred with forks if you like the chicken pieces bigger.) Cover and refrigerate at least 2 hours. Serve with tortilla chips or crackers.
This is yet another fantastic recipe from Stacey over at Simply Tasty. We made this at our election party a few weeks ago. It was great to serve a heavier appetizer that was out of the ordinary. I would definitely recommend this for your next dinner party, any large family gathering, or a Super Bowl party! If you are the host or hostess, the dip is especially great because it comes together quickly, and you can make it a few hours (or even a day) ahead of time.
Subscribe to:
Post Comments (Atom)
1 comment:
So glad you liked this! Thanks for adding me to your blogroll! :) I have some recipes from your blog starred in my reader, I'm hoping to get to them after the semester is over and I have more time.
Post a Comment