Monday, December 26, 2011

Colby-Pepper Jack Cheese Dip

This dip needs salt. Past that, I liked it. My brother liked it. D, not so much. He thinks Jalapeno Popper dip is better. I think we need to have it again with cilantro (and salt).

We dumped everything in a crockpot and heated.

Colby-Pepper Jack Cheese Dip

Prep: 15 min., Bake: 30 min.

Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

YIELD: Makes 10 servings
COURSE: Appetizers, Dips/Spreads

1 (8-oz.) package cream cheese, softened (used 1/3 Fat)
2/3 cup sour cream (used Reduced Fat)
1/3 cup mayonnaise (used Reduced Fat)
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (used 25 oz of canned chicken)
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips


1. (we dumped everything into a crockpot and turned it on and stirred periodically until everything was mixed). Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Southern Living NOVEMBER 2008

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