This post was initially posted a few years ago on my old blog Literally Inspired. We still make this dip all the time for parties and taco night. 

I highly recommend making this on Sunday night for the Super Bowl. It is sure to be a crowd favorite!


Football season is officially here. We thoroughly enjoyed yesterday's Redskin's game against the Saints. For a team that was predicted to only win 2 games, I think we did pretty good. I am not going to get too excited but I am looking forward to this season. 

During football season we really enjoy entertaining and eating. We probably just entertain so that we can eat to be honest. Over the next 16 weeks I plan on sharing with you all of my favorite, tried and true, football favorites.


2 8 oz packages of cream cheese
1 package of Purdue Southwest Chicken Strips (they are in the refrigerator section of your grocery store)
1 can of green chiles
1/4 cup taco seasoning
1/2 cup shredded cheese
1 tablespoon sour cream


1. Soften cream cheese to room temperature and place in a bowl.

2. Add green chiles and sour cream and mix into sour cream. I use the liquid from the chilies to help soften the cream cheese.

3. Add taco season and mix well. I suggest using a fork verses a spoon.

4. Cut/Shred chicken and add to the mixture. You can also use a large can of white meat chicken for a more cost effective version. Or slow cook and shred whole chicken breasts.

5. Add shredded cheddar reserving a small portion to add after it bakes.

6. Bake 30 minutes at 350 degrees or until thoroughly heated.

7. Add remaining cheddar cheese and bake until golden brown.

You can thank me later.

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