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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The recipe got rave reviews the first time I made it...once they tasted it! This dip was not very appealing to the eyes but boy was it good! I made some changes that I think will make a person want to taste it without being talked into it. I decided to reserve some of the shredded cheese and chopped chicken to sprinkle on top of the dip after baking along with some chopped tomatoes, green onions or jalapenos. Much prettier and even tastier! Yum! You could probably make this in a crockpot, too. This dip may seem thin when you first take it out of the oven but it will thicken up as it cools Ingredients:
2 cups shredded colby-monterey jack cheese |
8 ounces sour cream |
8 ounces cream cheese (softened) |
1 (1 ounce) package taco seasoning |
1/4 teaspoon chili powder |
1 tablespoon lime juice |
2 (10 3/4 ounce) cans cream of chicken soup |
1 (10 3/4 ounce) can nacho cheese soup |
1 (10 ounce) can diced tomatoes and green chilies |
2 cups cooked chopped chicken |
Directions:
1. Preheat oven to 350 degrees.
2. Spray non-stick cooking spray in 13x9 baking dish.
3. Set aside 1/2 cup shredded cheese and 1/2 cup chopped chicken.
4. Place the rest of ingredients in a large mixing bowl and using electric mixer, mix until well blended.
5. Pour mix into baking dish.
6. Bake for 30-40 minutes or until bubbly; let stand 10 minutes before serving.
7. Sprinkle reserved cheese and chicken on top.
8. Add about 1/2 cup each of chopped tomatoes,green onions and/or jalapenos if desired.
9. Serve with Tortilla chips.
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