Ingredients Jump to Instructions ↓

  1. 2 (10 ounce) cans Rotel tomatoes with Chiles, drained

  2. 2 (8 ounce) packages cream cheese, at room temperature

  3. 1 cup mayonnaise

  4. 1 cup sour cream

  5. 1 pound shredded cooked chicken breast

  6. 4 cups shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Spray 3-quart casserole dish with nonstick cooking spray.

  2. In a large bowl and with an electric mixer, blend together cream cheese, mayo and sour cream until smooth. Stir in chicken and cheese and pour into prepared dish.

  3. Bake 25 to 35 minutes. Serve with tortilla chips for dunking.

  4. Cooking Tips:

  5. *It's okay to use low fat mayonnaise and low fat sour cream in this recipe, but don't try to cut back on the fat for the cheddar cheese. Low fat cheddar cheese doesn't melt very well at all & you won't get the hot and cheesy result that you're looking for in this dip.

  6. Recipe Source : Adapted from "Sneezles" CLBB


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