Dip - Chicken Enchilada Dip

Photo by Bill C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    oz regular cream cheese, softened (500 g)

  • 14.5 oz can diced tomatoes, (411 g)(not drained)

  • 2

    green onions, chopped (optional)

  • 1

    avocado, peeled, pitted and cubed, or use a melon baller (optional)

  • 1

    clove garlic, minced

  • 1

    tsp chili powder (5 mL)

  • 1

    tsp cumin (5 mL)

  • 1/2

    tsp paprika (2 mL)

  • 1/4

    tsp oregano (1 mL)

  • 1/4

    tsp salt (1 mL)

  • 1/8

    tsp onion salt (0.5 mL)

  • 2

    cups cooked, diced chicken (500 mL)

  • 2

    cups shredded Cheddar cheese, divided (500 mL)

Directions

Preheat oven to 375°F (190°C). In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese. Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish. Sprinkle with remaining Cheddar cheese. Bake 20 minutes, or until cheese is melted and mixture is bubbly.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: