Enchilada Dip

This quick and easy appetizer has been making appearances at casual get-togethers since 2008. It was renamed "crack dip" the first time I made it, and I keep bringing it to parties because all I have to do is stir the ingredients together and bake for 30 minutes. I get asked for the recipe every time, and my friends are always shocked to learn one surprising element in this appetizer.

Ingredients

8-ounce block cream cheese, softened

1/2 cup mayonnaise

16 ounces cheddar cheese, shredded

4 ounce can diced green chiles

1 jalapeno pepper, finely diced (take out the seeds unless you want the heat)

1/4 cup green onions, chopped

1 teaspoon Tony Chachere's (Green Can): Cajun Seasoning

1/2 teaspoon cumin

1 teaspoon garlic powder

10 to 12 ounce can all-white meat chicken


Yes, you read that right. This irresistible crack dip is made with... a can of chicken. Found on the canned meat aisle next to the tuna fish, I promise no one will be able to tell in the finished dish.


Soften the cream cheese in the microwave first and then mix all the ingredients well in a large bowl. Spread in an oven-safe dish and bake at 350 degrees for 20-30 minutes. Once the cheese has melted, and the dip looks bubbly, remove from the oven and serve with tortilla chips or scoop corn chips.


I think the dish looks more delicious with a garnish on top. You can sprinkle more cheddar cheese, chopped green onion, fresh cilantro leaves, or a drizzle of canned enchilada sauce. Try a dollop of sour cream, guacamole, or a trio of sour cream, guac, and salsa.


Then step back and watch partygoers devour this appetizer.

© 2018 by Mandy Begley | Leander, Texas

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