Santa Fe Chicken Dip Food

BAKED SANTA FE CHEESE DIP

Steps:

• In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
• Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
• TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through.
• Remove from over and spoon tomato mixture in the center.
• Serve with vegetable dippers or tortilla chips.

SANTA FE CHICKEN DIP

Steps:

• In a mixing bowl stir together the finely chopped cooked chicken, chopped avocado, seeded and chopped tomato, chopped onion, seeded and chopped pickled jalapeno peppers, and minced garlic.
• Stir in the sour cream, milk, mayonnaise, lemon juice, dried oregano, and salt.
• Stir till ingredients are thoroughly combined. Cover and chill till serving time. If desired, garnish the dip with avocado slices.
• Serve with tortilla chips.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN

Steps:

• Whisk together all ingredients except chicken.
• Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
• Cover and refrigerate for at least 1 hour.
• Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SHREDDED CHICKEN SANTA FE DIP

Steps:

• 1. Preheat oven to 350F. -Remove your Philadelphia Cooking Cream Cheese Santa Fe blend from fridge and allow to come to room temp.
• 2. Place chicken breasts in pot and add 4 cups of water. Boil till thoroughly cooked thru, about 35-40 minutes, and very soft. Turn off heat, remove chicken and place on a plate to cool, and reserve the alloted chicken stock water. -Once chicken has cooled enough to handle, shred using either two forks or very clean hands. Place on plate and set aside. -Clean and discard seeds and membranes from jalapeno pepper and dice finely. -Chop your parsley and your onion and set aside.
• 3. Add the shredded chicken to a bowl. Sprinkle your garlic salt and add your finely chopped jalapeno pepper. -Add your herbs, onions and sauce. -Add your reserved chicken stock water. -Lastly add your sour cream and mix well.
• 4. Sprinkle in 1-1/2 c shredded cheese.
• 5. In a 9 x 9 dish, spray with non stick spray. Spread Chicken mixture into pan. Using your very clean hands, crush the Ritz crackers and sprinkle over chicken mixture, add the remaining 1/2 cup of shredded cheese.
• 6. - Bake for approximately 40-45 minutes till nicely golden and crispy and the cheese has melted nicely. Sprinkle a few green onions for a beautiful visual appeal!!! Get ready for "mmmmmm's, and OMG's"!!!! This dip is seriously ROCKIN!!!!
• 7. Proof??? Can't get my BFF's hand out of the picture!!! LOL everytime I tried to take a pic, there she was "a dippin"!!! Know what??? THAT'S THE BEST FEELING IN THE WORLD!!! Enjoy!! Love you Sarah!!!!!!!! xoxoxoxoxoox P.S. That is my "chicken souvlaki dip pictured next to it"!!!

SANTA FE HOT DIP - OAMC

Steps:

• Thaw spinach. Drain and squeeze as much of the liquid out of it as you can.
• Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended.
• Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste).
• To Serve immediately:.
• Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers.
• To Freeze:.
• Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil.
• Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in the freezer and freeze until solid. Remove foil/plastic wrapped dip from pan and place in a labeled freezer bag. Freeze until needed.
• To serve:.
• Remove from freezer. Unwrap foil and plastic wrap and discard. Place solid dip into original pan you froze it inches Thaw in fridge. (or microwave) Bake in a 350 degree oven for 20-25 minutes. Serve with chips or crackers.
• Enjoy!