Sunday, September 30, 2012

Crockpot Mexican Cream Cheese Chili Dip

One of my fellow pregnant friends from high school pinned this recipe on Facebook the other day and it looked so good, I just had to try it out. It is definitely not the healthiest dish but perfect for Sunday Football. 

2 frozen chicken breasts
1 28 oz. container organic diced tomatoes
1 can fire roasted green chilies
1 can fiesta corn, drained
1 can black beans, drained and rinsed
1 package ranch dressing mix
1 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
8 oz. cream cheese

Mexican cheese, for topping 


1. Place frozen chicken breasts in crockpot. Cover with tomatoes, green chilies, corn, black beans, ranch dressing and spices. Stir to combine. Add in cream cheese. Cook on low for 6-7 hours, stirring twice.

2. Shred chicken using two forks. Return to crockpot. Serve dip in bowls with tortilla chips. Top with shredded cheese.


Recipe adapted from Rita's Recipes



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