This crowd-pleasing dip is always a success, whether I follow the recipe as written or if I substitute shredded pork and stir in chopped fresh mushrooms.
—SHANNON COPLEY PICKERINGTON, OH
PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 8 CUPS
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 /2 teaspoon chili powder
1 /4 teaspoon salt
1 /4 teaspoon pepper
1 /4 teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10 3 /4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips
1. In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.
2. In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with sliced green onion and remaining cheese blend.
3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 /4 cup: 103 cal., 7g fat ( 4g sat. fat ) , 30mg chol., 209mg sod., 2g carb. ( 0 sugars, 0 fiber ) , 8g pro.