I was introduced to the Philadelphia Cooking Cream Cheese last year when I won a Kraft party from HouseParty.com. I gotta tell you guys, this is the BEST STUFF EVER!!! Easy as pie to make and create anything w/ the different flavors that they have.
This recipe was a make on the spot, and let me tell you, IT WAS OUTTA THIS WORLD good!!!!
1Preheat oven to 350F.
-Remove your Philadelphia Cooking Cream Cheese Santa Fe blend from fridge and allow to come to room temp.
2Place 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.
3Add 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.
4Sprinkle in 1-1/2 c shredded cheese.
5In 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!!!!
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!!!
Love you Sarah!!!!!!!! xoxoxoxoxoox
P.S. That is my "chicken souvlaki dip pictured next to it"!!!