Heather Pitts's Blog


Slow Cooker Spicy Chicken Bean Dip
October 23, 2011, 5:08 pm
Filed under: recipes

Today we had a lazy football watching day at home.  A few friends came over and this dip was a hit with everyone!

Directions
1.In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning. Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.
2.Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.

Ingredients

  • Two 8 ounce tubs cream cheese with chive and onion
  • One 10 ounce can chopped tomatoes and green chile peppers
  • 1/4  cup milk
  • 1  teaspoon ground cumin
  • 1/2 teaspoon fajita seasoning
  • cups finely chopped cooked chicken
  • cups shredded American cheese (8 ounces)
  • cups shredded Monterey Jack cheese (8 ounces)
  • One 15 ounce can white kidney (cannellini) or small white beans, rinsed and drained
  • tablespoons snipped fresh cilantro (I used more than this)
  • Pita wedges, toasted, and/or tortilla chips
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