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Spicy Chicken-Bean Dip

Makes: 26 servings
Serving size: 1/4cup
Prep 15 mins Cook 2 hrs 30 mins to 3 hrs  (low)
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  cups  shredded Monterey Jack cheese (8 ounces)
  • 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)
  • Servings Per Recipe 26,
  • cal. (kcal) 153,
  • Fat, total (g) 11,
  • chol. (mg) 39,
  • sat. fat (g) 7,
  • carb. (g) 5,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 437,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 324,
  • Potassium (mg) 132,
  • calcium (mg) 151,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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