Recipe: Hot Chicken Dip, Mexican Chicken Chili Dip for Cathy - Evanston

Hi Cathy :-) Do either of the following recipes sound similar to what you are looking for? I found these on the internet but have not tried either one. They sure do sound good :-)!!!!

Hot Chicken Dip
Makes 6 cups (48 servings)

2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans condensed cream of chicken soup

In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Mexican Chicken Chili Dip from Kraft
Makes: 32 servings, 2 Tbsp. each

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (6 oz.) LOUIS RICH Grilled Chicken Breast Strips, cut up
1 can (15 oz.) chili with beans
1/2 cup chopped green pepper
2 cloves garlic, minced
1 tsp. hot pepper sauce

MIX all ingredients in 2-quart microwavable bowl.

MICROWAVE on HIGH 6 to 8 minutes or until VELVEETA is completely melted and mixture is well blended, stirring every 3 minutes.

SERVE hot with NABISCO Crackers, tortilla chips or assorted cut-up vegetables.