Mexican Chicken And Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
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I love cheesy dips and wanted something to use the left over chicken I had so I came up with this dip that has proven to be a great hit at parties! Ingredients:
1 1/ 2 cups cooked chicken meat( i use left over baked or fried) |
1 onion, chopped |
1 envelop chicken chili mix or chicken taco seasoning |
1/2 bell pepper, chopped |
1/2 stick butter |
1 can tomatoes with chilies (mild or medium) |
1 1/2 pounds (half a large loaf) velveeta cheese, cubed |
1 small can(5 oz.) chopped black olives(optional) |
* can add 1/2 cup sour cream if desired (add just before serving) |
Directions:
1. Cook onion and bell pepper in butter until tender.
2. Pour into crock pot.
3. Add all other ingredients.
4. Stir well.
5. Place crock pot on high for 5 minutes.
6. Turn on low heat and cook until melted or ready to serve(about 2 hours)
7. Serve with tortilla chips.
8. Note: I also have added 1 can of black or ranch beans to this and it works well.
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