Create A Party Dip Fiesta Chicken Dip Food

WARM CHICKEN FIESTA DIP

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside., In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.

FIESTA CHICKEN DIP RECIPE

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.

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.

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.

CREATE-A-PARTY DIP, FIESTA CHICKEN DIP

Steps:

• Preheat oven to 350°F. In Small Batter Bowl, combine cream cheese and garlic. Add shredded cheese; mix until well blended. Spread onto bottom of Mini-Baker.Spoon salsa over cheese. Sprinkle evenly with chicken and olives.Bake 22-25 minutes or until dip is heated through and outside edge is bubbly. Sprinkle with cilantro before serving, if desired. Serve warm with Lime Tortilla Chips, if desired.

7-LAYER FIESTA PARTY DIP

Steps:

• In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
• (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
• Spread the mixture into a large rectangular glass lasagna dish.
• (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
• In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
• Spread the sour cream mixture on top of the refried beans.
• Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
• Toss the two types of grated cheese together, then spread them on top of the guacamole.
• Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
• You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
• Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!

FIESTA DIP

Steps:

• Heat oven to 350°F.
• Toss chicken with hot sauce; set aside. Combine cream cheese, sour cream, onions and 1/2 cup shredded cheese in medium bowl. Stir in chicken.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives.
• Serve with chips.

CHICKEN FIESTA DIP

Steps:

• Preheat oven to 350 degrees.
• Spray non-stick cooking spray in 13x9 baking dish.
• Set aside 1/2 cup shredded cheese and 1/2 cup chopped chicken.
• Place the rest of ingredients in a large mixing bowl and using electric mixer, mix until well blended.
• Pour mix into baking dish.
• Bake for 30-40 minutes or until bubbly; let stand 10 minutes before serving.
• Sprinkle reserved cheese and chicken on top.
• Add about 1/2 cup each of chopped tomatoes,green onions and/or jalapenos if desired.
• Serve with Tortilla chips.

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.