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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Something my husband and I came up with. This is a great recipe because it lends itself so well to tweaking. If you like it spicier, add some finely diced jalapenos or cayenne pepper to your liking. We love spicy food but for some reason we enjoy this milder dip. Enjoy. Serve with tortilla chips for dipping. The cooking times are approximate as they will vary with your crock pot. I imagine you could make this on the stove top or make this in the microwave and then place it in the crock pot to keep warm. This also, halves very easily for a smaller crowd. Ingredients:
2 (10 1/2 ounce) cans cream of chicken soup |
2 (8 ounce) cans green chilies |
2 (10 ounce) cans red enchilada sauce |
2 (15 ounce) cans black beans, drained |
3 cups cooked chicken, shredded |
2/3 cup ranch dressing |
1 cup extra-sharp cheddar cheese, shredded |
2 (8 ounce) packages cream cheese, softened and cut into cubes |
Directions:
1. Shred and separate the canned chicken a little with a fork so that there are not any huge chunks.
2. Put chicken and all of the other ingredients, except the cheeses, into a large crock pot.
3. Stir together until it is a uniform mixture.
4. Heat over low heat for 2 hours.
5. Turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates.
6. Continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy.
7. Taste dip at this point, and add spiciness as needed!
8. Lower heat to warm setting, and stir as needed.
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