- Servings: 8-10
|1× 8 oz||Brick Cream Cheese, cut in small pieces|
|2 oz||Pepper Jack Cheese, shredded|
|1× 12 oz can||Chicken White Meat, drained|
|1-2× 4 oz cans||Diced Green Chilies|
Add all ingredients to a small sauce pan. Warm until cheeses are melted, stirring often. Optional: transfer to a small dip size slow cooker. Serve warm with corn chips, celery sticks, pita chips or bagel chips.
This recipe was kind of a happy accident. I was making green chili chicken enchiladas and my pregnant daughter who was visiting started munching on the stuff left in the pan. She liked it so much that she asked me to make another batch for her to take home. It has evolved a bit since then.