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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love this dip; just put the ingredients together and bake. Not sure how many servings but it makes 5 cups. Ingredients:
1 (8 ounce) can creamed corn |
1 (8 ounce) can diced tomatoes |
8 ounces cream cheese |
1/2 cup sour cream |
2 garlic cloves, minced |
1 teaspoon chili powder |
2 cups shredded mexican cheese, divided |
2 cups diced cooked chicken |
1 teaspoon olive oil |
sour cream |
ripe black olives, chopped |
avocado, chopped |
chopped green onion |
diced tomato |
Directions:
1. Preheat oven to 325.
2. Coat a 9-inch quiche dish or deep-dish pie plate with nonstick cooking spray; set aside.
3. In a food processor or blender, mix corn, tomatoes, cream cheese, sour cream, garlic, chili powder and 1 cup cheese.
4. Stir in chicken by hand.
5. Spoon mixture into prepared dish.
6. Top with remaining 1 cup cheese.
7. Drizzle with olive oil.
8. Bake for 45 minutes.
9. Garnish as desired. Serve with tortilla chips.
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