This is one of my favorite party foods. I don't remember where I found the original recipe, but I've been making (and modifying) it for years. So easy, yet delicious!
In fact, I am tripling this recipe to serve tonight at the Gallery Night in McKinney event.
2 8-oz bars of cream cheese
1 can green chilis
1 can chicken (or 1 cup cooked, chopped)
2 cups shredded cheddar (I use Sharp) cheese
Preheat oven to 375
Mix cream cheese, chilis, and 1 cup cheese for about 1 minute on low speed. It will be enough to combine ingredients thoroughly.
Stir in chicken with a fork to blend
Spread mixture in a 8 or 9" pie plate
Bake for 15 mins. Add remaining cup of cheese on top. Bake for 5-7 mins more to melt the cheese.
Serve with wheat crackers. Or, my new favorite is the jalepeno cornbread crisps (found at Wal-mart)
The mildly spicy richness of this dip will have your tastebuds shouting "Ole'!"
For a great "Date Night" idea, stop by Gallery Night in McKinney any time between 7-10pm to enjoy the art, music, and fiesta foods....including Sangria and this dip, of course!!