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Chicken Dip

Published Tuesday, 08 February, 2011 by Kitt McAuliffe

A Mexican-inspired chip dip

56%

Ingredients

  • Four chicken breasts
  • 1 packet fajita mix seasoning
  • 1 can Rotel tomatoes (your preference on spice-level)
  • 1 can refried beans
  • 2 cups shredded Mexican cheese

Method

Boil chicken breasts for about 45 minutes. Be sure to check the water level as it will steam out. Drain the breasts from the water, and cool by running cold water over them in a colander. Carefully shred the chicken, and remove bones, skin, and fat if you're using regular chicken breasts. Mix fajita mix with the shredded chicken.

Line the bottom of an oven-safe pan with the chicken; 13"x9" works well, but feel free to make a few small ones. Spread the Rotel tomatoes over the chicken. In a microwave-safe bowl, microwave the refried beans for about 10 seconds to soften, then spread over the chicken and Rotel tomatoes. Spread cheese on top.

Preheat oven to 425 degrees Fahrenheit and cook for about 15 minutes, or until the cheese has melted. Serve hot with tortilla chips and/or flour tortillas.

This dip also freezes well. Use disposable aluminum pans, and cover with aluminum foil after you've added the cheese. Whenever a party or cold day pops up, let thaw, then cook at 425F until the cheese melts.

Comments

  • Ardhra 4 years ago

    Crunchy.....

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  • Make it in bulk and eat it all week!!!

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