Ingredients:
1 lb cooked chicken, shredded or diced
1 block (8 oz) cream cheese, softened
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
1/2 cup sour cream
1 can (10 oz) diced tomatoes with green chilies (drained)
1/2 cup red onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/4 cup fresh cilantro, chopped (optional)
Tortilla chips for serving
Directions:
Melt the cheese: In a large saucepan or skillet over medium heat, melt the cream cheese, cheddar, and Monterey Jack cheeses until smooth and creamy.
Add the aromatics: Stir in the minced garlic, chopped red onion, ground cumin, and chili powder. Cook for 2-3 minutes until fragrant.
Mix in the chicken and tomatoes: Add the cooked chicken and drained diced tomatoes with green chilies to the cheese mixture. Stir until everything is well combined and heated through.
Finish the dip: Stir in the sour cream and season with salt and pepper to taste. If desired, fold in the chopped cilantro.
Serve: Transfer the dip to a serving bowl, garnish with extra cilantro if desired, and serve hot with tortilla chips for dipping.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 400 kcal per serving
