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Ingredients15 m servings 188 cals
Original recipe yields 20 servings
- Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
- Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.
- Cook's Note:
- The dip can be prepared in a slow cooker and warmed over low heat, but will take awhile to melt.
Per Serving: 188 calories; 14 g fat; 3.1 g carbohydrates; 12.2 g protein; 53 mg cholesterol; 536 mg sodium. Full nutrition
ReviewsRead all reviews 3
Neither of us were a fan. I halved the recipe and followed it except to add the 1/4 c of Mexican blend cheese since I didn't have any. I just don't think it would have made a difference. We a...