Spicy Chicken-Bean Dip

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3 users rated this recipe an average rating of 3.5
  • Makes: 26 servings
  • Serving Size: 1/4 cup
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins to 3 hrs (low)
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Spicy Chicken-Bean Dip
Ingredients
2
8 ounce tubs cream cheese with chive and onion
1
10 ounce can chopped tomatoes and green chile peppers
1/4
cup milk
1
teaspoon ground cumin
1/2
teaspoon fajita seasoning
2
cups finely chopped cooked chicken
2
cups shredded American cheese (8 ounces)
2
1
15 ounce can white kidney (cannellini) or small white beans, rinsed and drained
2
tablespoons snipped fresh cilantro
 
Pita wedges, toasted, and/or tortilla chips
Directions
  1. In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning. Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.
  2. Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.
Nutrition Facts (Spicy Chicken-Bean Dip)
    Per serving:
  • 153 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 324 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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