Hot Cheesy Chicken Dip Food

CHEESY CHICKEN DIP

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

CHEESY CHICKEN ELOTE DIP

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.
• Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.
• Spoon corn mixture over chicken mixture in skillet.
• Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.

HOT CHEESY CHICKEN DIP

Steps:

• Combine all 5 ingredients in mixing bowl until well mixed.
• Put into 9x13 glass baking dish and bake @ 350 degrees for 30 minute or until bubbly.
• Serve warm with tortilla chips.

CHICKEN ENCHILADA DIP RECIPE

Steps:

• Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
• Add already cooked chicken, softened cream cheese, 1/2 cup mayonnaise, 1 cups shredded cheese and undrained can of green chilies to a mixing bowl and mix well until all ingredients are thoroughly combined.
• Spoon enchilada dip into prepared casserole dish and spread evenly.
• Top dip with remaining cheese (Extra cheese is fine here too!)
• Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
• Top dip with chopped fresh cilantro before serving with chips.
• This dip is also easily served with awesome Mexican extras like jalapenos, black olives, salsa, and pico!

CHEESY HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F.
• Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
• Bake for 25 to 30 minutes until browned and bubbly.
• Serve with crackers, baguette slices, or tortilla chips.
• Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
• It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.

HOT CHICKEN DIP

Steps:

• Mix together all ingredients in a 1-quart saucepan.
• Cook over medium heat, stirring frequently, until blended and heated thoroughly.
• Serve dip hot with chips.

WARM CRACK CHICKEN DIP

Steps:

• Preheat oven to 400ºF. Spray a 2-qt baking dish with cooking spray. Set aside.
• In a bowl, combine all ingredients, mixing well. Transfer to prepared dish.
• Bake uncovered for 25 to 30 minutes, until hot and bubbly.

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

CRACK CHICKEN DIP

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cookie spray.
• Thinly slice the green onions. Set aside a tablespoon of the greens for garnish.
• In a large mixing bowl, stir together cream cheese, sour cream and Ranch seasoning mix until well combined. Stir in bacon, green onions, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.
• Pour into the prepared baking dish. Top with remaining ½ cup cheddar cheese and bacon.
• Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
• Garnish with green onions. Serve warm with tortilla chips, corn chips or crackers.

EASY CHEESY CHICKEN DIP

Steps:

• In a bowl, mix together hot sauce, ranch dressing, and fully softened cream cheese until mixture is fully smooth without lumps. Add cheddar cheese and stir to combine. Add chicken and stir to shred chicken and combine. Add chives if desired. Transfer to serving dish and serve chilled or room temp, with crackers, chips, baguette slices, or veggies.