Watch how my cooking demonstration is SO much better because of this beautiful cutting board! And mom, I know what you are thinking. November is my birthday, followed by Christmas so I promise this is the last thing I buy myself.
Big thanks to Erin for sending this recipe to me. We have known each other for several years now, she's in Fort Worth, I'm in Austin but because we are in the same industry our paths will cross every now and then. Turns out, she's a foodie too and in fact runs a catering business on the side with her hubby. I have several recipes that she has sent to me that I cannot wait to try.
This one came at a great time because I'm attending a casual get together with friends and the recipe was a snap to put together. I like all the ingredients in it, reminds me of the Mexican Lasagna I made up last week. This is an easy dip you can throw together at the last minute, it bakes for 30 minutes so all the cheese gets melty.
Here is what you need:
8 oz package cream cheese, softened
½ cup of mayonnaise (I used a spicy mayo)
16 oz shredded Mild Cheddar cheese
Can diced green chile peppers
1 jalapeno pepper, finely diced (take out the seeds unless you want this dip to be super spicy)
Half a bundle of green onions, chopped
1 Tsp of Tony Chachere's (Green Can): Cajun Seasoning. You can add more, some like it salty.
1 Tsp of Garlic Powder
Large can of all white meat chicken
I've learned from being burned before (literally) that it really pays to protect your hands when you slice and dice a jalapeno. My fingertips burn for DAYS when I don't wear gloves.
I love the way these onions look on my new cutting board.
Everything in the bowl - just dump and stir.
I'm wondering what rotel would do to this dip? And I'm already thinking that cooking and dicing fresh chicken breasts would be a nice upgrade, but we are going to stick to the recipe (for the most part) this first time around.
This goes in the fridge until tomorrow. Once cooked, serve with tortilla chips. I can't wait!!!
This dip was a big hit at the party and several people asked me for the recipe. My friend Kerri referred to it as "crack" and I must say that I had to remove myself from standing beside the buffet because I kept shoveling this chicken enchilada dip in my pot hole. I wasn't sure about the chicken in a can, but it tasted great as is. The only change I would make is to add more kick to the dip with another jalapeno. We like things spicy in Texas.