Warm Chicken Fiesta Dip Recipes

CHICKEN FIESTA DIP

Steps:

• Saute green pepper and onion in olive oil until tender.
• Add chili powder, salt, pepper and cumin.
• Cook for a few minutes, remove from heat and set aside.
• In a separate bowl, beat cream cheese until smooth.
• Add cream of chicken soup, Rotel and jalapeno pepper.
• Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
• Transfer to a greased 11 x 7 pan.
• Sprinkle with green onion and remaining cup of cheese.
• Bake uncovered at 350 degrees for 25 - 30 minutes.
• Serve with Tostito chips.

FIESTA DIP

Steps:

• In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.

CHICKEN FIESTA DIP

Steps:

• Preheat oven to 350°F Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and onions in medium bowl. Add chicken; mix well. Spread into small casserole dish or 9-inch pie plate. Bake 25 minutes or until heated through. Top with remaining 1/2 cup of shredded cheese. Serve with chips.

CHEESY CHICKEN TACO DIP

Steps:

• In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.