Since I mentioned “chicken dip” on Twitter I suppose I should share the recipe.
2 Cups – Cooked and shredded chicken breast.
1 Pkg. – Cream cheese.
2 Cups – Sharp Cheddar cheese, shredded.
2 Green onions, chopped.
1 Tomato, chopped.
2 Tbsp (or more) – Cilantro leaves, chopped (or snipped with scissors).
1 Small can – Chopped green chilis.
1/4 Cup – Salsa (Pace works well).
1 tsp. – Salt (or start with less and salt to taste).
1 tsp. – Ground Cumin.
1 tsp. – Chili powder.
1/4 tsp. – Ground black pepper.
1/8 tsp. – Ground Cayenne pepper (to taste)
Two large boneless skinless chicken breasts make about two cups. To cook, boil for 20 to 30 minutes until not pink inside and will shred easily with a fork.
After the chicken is cooked and shredded, place all ingredients in a large pot. Heat on low-medium setting, stirring often, until hot and cheeses melt and blend. Serve with tortilla chips.
Also good as filling for Jalapeno peppers: Cut peppers in half lengthwise and remove the seeds. Place on a flat cooking sheet or shallow baking pan. Fill with the chicken dip and bake at 350(F) for 15 – 20 minutes.