Warm Chicken Fiesta 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.

CHICKEN FIESTA CHILI DIP

Steps:

• Mix ingredients in 2-qt. microwaveable bowl.
• Microwave on HIGH 6 to 8 min. or until VELVEETA is completely melted and mixture is blended, stirring every 3 min.
• Serve hot with tortilla chips, crackers or assorted cut-up fresh vegetables.

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.

HOT CRACKERS WITH FIESTA DIP

Steps:

• Place all crackers into a large zip lock bag.
• Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
• Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
• Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days.
• Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
• YUM!

OUTRAGEOUS WARM CHICKEN NACHO DIP

Steps:

• Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker.
• Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
• Stir in the black beans, and cook 15 more minutes to reheat.

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.

WARM CURRY CHICKEN DIP

Steps:

• Preheat oven to 400 degrees.
• For dip, finely chop chicken. Thinly slice green onions. In a bowl, mix chicken, green onions, cream cheese, mozzarella cheese, raisins, pressed garlic, curry powder and salt; mix well. Spread over bottom of a small baking dish. Bake 18 - 20 minutes or until heated through.
• For the topping, combine coconut and almonds and toast in a skillet.
• Spread jam over top of warm dip. Sprinkle with coconut mixture.
• Serve with apple wedges and celery sticks for dipping.

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.