INGREDIENTS
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3 cooked Chicken Breasts, cut into bite sized pieces
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1 8 ounce brick Cream Cheese, room temperature
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1 cup Mayonnaise
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1 cup Sour Cream
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1/2-1 cup jarred Jalapeno Peppers, finely chopped
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1/4 teaspoon Garlic Powder
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2 cups shredded Cheddar and/or Monterey Jack Cheese
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salt and pepper to taste