Hot Chicken Dip
From the Kitchen of Ashley Van Beek, Birmingham, AL.
"Make two recipes for a larger crowd. Bake one for the start of your party and the second later so it's hot and fresh."
Yield: Makes 10 servings
Recipe from
Ingredients
- 2 (8-oz.) packages cream cheese, softened
- 1 (10 3/4-oz.) can cream of chicken soup
- 1 (12.5-oz.) can premium chunk white chicken breast in water, drained and flaked
- 1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers
- 1 tablespoon pickled jalapeño pepper juice from jar
- Corn chip scoops or tortilla chips
Preparation
- Preheat oven to 350°. Place cream cheese and soup in a large bowl; beat at medium speed with an electric mixer until smooth and fluffy. Stir in chicken, pickled sliced jalapeño peppers, and pickled jalapeño pepper juice from jar. Spoon into a lightly greased 8-inch baking dish. Bake 25 to 30 minutes or until top is browned and bubbly. Serve with corn chip scoops or tortilla chips.
Hot Chicken Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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