Salsa Chicken Dip

This is a great appetizer, but I serve it often as a meal.




1 Boneless, Skinless Chicken Breast, shredded

1 Block Cream Cheese, softened

1/2 C Rotel Tomatoes

1/2 C Salsa Verde

1/3 C Sour Cream

1/2T Taco Seasoning

1 tsp. Cumin

1 tsp. Chili Powder

1 Jalapeno, diced small (remove seeds for milder taste)

2 C Shredded Monterey Jack Cheese, divided


-Place chicken in small pot, cover in water, boil over medium high for 15-20 minutes or until done.  Remove from water, and allow to cool to touch.  Shred by hand or with 2 forks.

-In large bowl, combine cream cheese, salsa, rotel , sour cream and seasonings with hand mixer until well blended.

-Stir in 1 C  cheese, chicken and jalapeno.

-Place mixture in oven safe baking dish.  Top with remaining 1 C Cheese.  Bake 350 for 15 minutes or until warmed through and cheese melted.

Serve with chips of choice. Enjoy!



2 thoughts on “Salsa Chicken Dip

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