My aunt brought this spicy chicken dip to my sister's bridal shower. It was so wonderful, that I asked for the recipe. Now, everytime I make it, at least one person asks for the recipe. Yes, folks, it's that good. The recipe is kind of vague. I didn't realize how vague it was until I had some high school students make it in my FACS class while I was teaching. Because of this, I'll share a few things I like to do when making this recipe to help you out. (P.S. I always make a double batch if there are more than 6 or so people. It generally disappears quickly...and if it doesn't, the leftovers never last long at my house!)
Spicy Chicken Dip
2 chicken breast ( grilled or sauteed in pan with , Mexican Spice and garlic.) When I make it, I just use a packet of taco seasoning per batch. I put the seasoning and the chicken in a gallon ziploc bag and shake it, shake-and-bake style. I then cook it, covered, on medium high heat. The seasoning tends to burn before the chicken is done in the middle if I don't cover it.
Cool the chicken and tear or cut into small pieces. I found a way to shred it when it's hot...I don't like waiting:) Make sure the pieces are small. It is a dip, after all. I made it for my cousin's baby shower, and was in a hurry, so I didn't make the pieces as small as they should have been. It was more like an entre'. Luckily, people still gobbled it up!
½ c. milk
½ c. mayo
8 oz cream cheese (room temperature) Just microwave it...it's all going to be heated anyways. Also, I bet you can use fat-free or low-fat everything. The other ingredients are so flavorful.
½ to a whole diced red pepper I used yellow last time. It tasted the same, but didn't look as appetizing:)
jalepenos to taste
Add all together. Bake in casserole dish at 350 degrees for 20 to 25 minutes. I'm not going to lie. I always just microwave it until it's hot. I'm pretty sure it would be perfect in a crock pot too.
Serve it with tortilla chips, wheat thins, doritos...I sometimes eat it plain...