This colby-pepper jack cheese dip is made heartier by the addition of chopped cooked chicken. Chopped chipotle peppers, jalapeños, and chili powder add even more heat. Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.
1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips
How to Make It
Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.
Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.
I love this recipe! I make it to take to pot luck dinners and the guests devour it! It is simple to make and the ingredients are easy to have on hand or find in my local store. I have even had requests to make it for other parties. Great Appetizer!
Have made this in the past, but then tried substituting browned Mexican chorizo sausage for the chicken. Great flavor profile and it was devoured quickly. To keep the dip loose ( not firm and coagulated as the cheeses cool), I serve with either sterno candle below it to warm the serving dish, or serve in the crock pot on low . We've even used this for weekend movie night dinner/snack at home.