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Southwestern Chicken Dip

Recipe compliments of Stephanie Fehn and Jefferson State Culinary and Hospitality Institute

Ingredients

  • 1 lb Chicken Breast, boneless, skinless, diced
  • 1 Tbsp. Moore's Original Marinade
  • 1 ½ tsp. Olive Oil
  • 1 tsp. Cumin, divided
  • 1  Lime, juiced and divided
  • ⅓ cup Onion, diced
  • ⅓ cup Red Bell Pepper, diced
  • ⅓ cup frozen Whole Kernel Corn
  • 2 Tbsp. canned Green Chilies
  • 1 clove Garlic, minced
  • 2 tsp. fresh Cilantro, finely chopped, divided
  • 8 oz Cream Cheese, softened, cubed
  • ¾ cup Moore's Creamy Ranch Buffalo Sauce
  • ¼ cup Cheddar Cheese, shredded
  • 4 strips Bacon, cooked, crumbled
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • Serve with Tortilla or Corn Chips

Instructions

  1. Combine Moore's Original Marinade, Chicken, ½ of the lime juice, and ½ tsp. Cumin and refrigerate for 20 minutes.
  2. Sauté on medium heat: Olive Oil, Garlic, Bell Peppers, Onions, Corn, 1 tsp. Cilantro,  ½ tsp. Cumin, and the remaining Lime Juice.  Season with Salt and Pepper.  Saute' until the onions and peppers just begin to soften.  Add the chicken and green chilies.  Heat until the chicken is cooked through.  Turn heat to low.
  3. Add Cream Cheese cubes a few at a time.  One the cream cheese is mostly melted, stir in Moore's Creamy Ranch Buffalo Sauce .  Add cheddar cheese and remove from heat.
  4. Pour dip into serving dish and garnish the bacon crumbles and cilantro.
  5. Serve with tortilla or corn chips.