Chicken Taco Dip
This is a delicious dip. It’s great for football season, and easy to make. The most time consuming task is shredding the boiled chicken.
4 large chicken breasts, boiled and shredded
1-8 oz. package cream cheese, softened
8 oz. co-jack or cheddar cheese, shredded
2 cans Rotel with green chilies
6 miniature sweet peppers, or one small red bell pepper, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
½ c. taco sauce
1 tbsp. taco seasoning
1 tsp. black pepper
1 tsp. coriander
1 tsp. cumin
2 cans refried beans
In a large bowl, combine all of the ingredients except the refried beans. Spread the two cans of beans in the bottom of a large baking dish. Pour the chicken mixture on top of the beans and bake in the oven at three hundred fifty degrees for one hour. After it comes out of the oven you can top the dip with sour cream or guacamole, or add a little more shredded cheese. Enjoy!