hot chicken dip

Name: Hot Chicken Dip
Prep time: 20 min
Cook time: 2 h
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 16 ounce(s) cream cheese; 10 ounce(s) cream of mushroom soup; 25 ounce(s) chunk white chicken, drained; 1/3 cup(s) pickled sliced jalapeno peppers, chopped; 1 tablespoon(s) pickled jalapeno juice; 1 teaspoon(s) chili powder; 1 teaspoon(s) cumin; 1 teaspoon(s) salt; 8 ounce(s) mayonnaise; 1 can(s) rotel tomatoes, drained; 8 ounce(s) pepper jack cheese, shredded

23 Pinches

Joyce Lowery

Sterlington, LA

Updated on Dec 8, 2013

This is a knock off of my boss's hot chicken dip. He doesn't share the recipe so this is my version based on how his tastes. LOL

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prep time 20 Min

cook time 2 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

16 ounces cream cheese
10 ounces cream of mushroom soup
25 ounces chunk white chicken, drained
1/3 cup pickled sliced jalapeno peppers, chopped
1 tablespoon pickled jalapeno juice
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
8 ounces mayonnaise
1 can rotel tomatoes, drained
8 ounces pepper jack cheese, shredded

How To Make hot chicken dip

Step 1

Place softened cream cheese, soup, mayonnaise, chili powder, cumin, salt, and jalapeno pepper juice in bowl. Beat until fluff.

Step 2

Add this mixture, rotel tomatoes, chicken, jalapeno peppers, and pepper jack cheese in a crock pot. Cook on low for 1 - 2 hours or until cheese is melted. Serve with tortilla chips.
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