Whether you are a football household {like us} or not, I'm pretty sure most like to take part in football food, right? In my opinion there is nothing better than gathering with friends and family to watch a game and munch of food, grazing all day long.
No meals are prepared, you just snack. Good for the waist line? NO. But, fun? YES.
I took this dip over to a friend's house last weekend. She has a week old newborn and it was about time I visited, soaked in that baby smell and delivered her some food! Oh, and we did watch football too.
I took the dip over cold, then threw it in her oven to heat up. {I hope you have friends that don't mind you using their oven like mine, makes a world of difference}.
We all sat around and watched the Hawkeyes win {finally} and cuddled with her little guy. It was pretty much the perfect afternoon.
Chicken Enchilada Hot Dip
2 boneless, skinless chicken breasts
8 oz. cream cheese, softened
1 c. mayo
1 can diced green chilies
2 jalapenos, seeded and diced
1 T. chili powder
1 t. cumin
1/2 c. bread crumbs
Fritos, for scooping
1. Preheat your oven to 375 degrees. On a baking sheet, lay down the chicken breasts and liberally sprinkle with chili powder and cumin. Bake for 30 minutes or until juices run clear.
2. Remove from the oven, allow to cool, then shred the chicken.
3. In a bowl combine all of the ingredients, including the cooled chicken.
4. Refrigerate this mixture until ready to bake.
5. Pour mixture into a greases 8x8 baking dish.
6. Top with bread crumbs.
7. Bake for 40 minutes or until bubbly.
You have to eat this dip with Fritos Scoops. I'm sorry, but they are the perfect "scooper". No chip is better!
Even my friend who can't do the spicy thing to well, liked this dip. I promise, it just has a hint of spice, nothing overpowering. But, if you want hotter just add more jalapenos!
Will you make this for your next football party?
That looks INCREDIBLE. My favourite things to eat are appetizers ... especially cheesey dips like this!
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