Colleen: "I'm not a big dip maker but I am trying to expand my horizons. Plus being a grown up now & trying to be a good Southern gal when I show up places (like someone's house for book club) I come with my hands full of food (learning that showing up empty handed comes off as a tad bit rude, down here in the South at least). Southern hospitality in full swing I brought this Fiesta Chicken Dip which everyone really enjoyed & would be great for those vegetarians (just omit the chicken)."
Ingredients:
- 1 package (8oz) cream cheese softened
- 1 garlic clove, pressed (I used 3, I love garlic!)
- 1 cup shredded mexican cheese blend
- 3/4 cup medium thick & chunky salsa
- 1 cup of topped cooked chicken
- 1/4 cup of sliced pitted ripe olives
- 2 tablespoons snipped cilantro
Directions:
- Preheat oven to 350. Combine garlic (which I sliced thinly) & cream cheese until mixed. Add cheese mix until blended well. Spread onto bottom of pan.
- Spoon salsa over cheese. Sprinkle with chicken & olives.
- Bake for 22-25 minutes or until dip is headed through and outside ege is bubbly. Sprinkle with Cilantro before serving, if desired.
- Serve warm with chips.
Yields 14 servings. (1/4 cup of dip 110 calories)
Recipe Sourced from The Pampered Chef stoneware inspirations cookbook
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