There really is nothing in the food world that I love more than dip (aside from cheesecake). Anything with cream cheese, greek yogurt, cheese…that is perfection (IMHO). Hot, gooey and just yummy. The best thing about most dip recipes is that you can just throw everything into a crock pot and walk away. One~pot wonders…love it!
I can devour half of this in one sitting. Literally. Either with little toasted Baguette slices, or tortilla chips , it’s just downright good. It re~heats really well and occasionally, on a super busy day where I have had no time to think about dinner, this is “what’s for dinner”…usually only when Joe is gone. He loves all food in general, but for some reason, I just can’t bring myself to serve up “dip” for dinner for him. It’s just not “wife~ly” (yes, that is a word). Now, the boys? Yep, they love it for dinner. And it is totally acceptable as far as I~and they~are concerned. As long as everyone is full and happy, my work is done.
So, off to make a batch of Hot Chicken Dip…and, Joe is gone, so….guess “what’s for dinner”?
Sláinte!
- 2 Cooked Boneless Skinless Chicken Breasts (shredded)*
- 8 oz Cream Cheese, softened (regular or Neufchatel)
- 1/2 cup Zero Fat Greek Yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Chili Powder
- salt to taste
- 2 4 oz cans Green Chiles
- 2 14 oz cans Cream of Chicken Soup (regular or 98% fat free)
- 1 cup shredded colby jack cheese (or any cheese of your choice)
- Preheat oven to 350 degrees
- Shred* chicken breasts in large mixing bowl
- Mix remaining ingredients together. Add shredded chicken and mix well
- Place into ungreased casserole dish and bake uncovered for 30 minutes
- Serve with tortilla chips
*A GREAT, easy way to shred chicken breasts: if you have a Kitchen Aid stand mixer, place up to four chicken breasts in mixing bowl, and with the paddle attachment, mix on slow-medium speed until shredded.
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