It all started with some favorite friends and Euchre night.
Since our kids were little we get together with some really cool folks and make all the great food we crave and can think of and laugh like crazy people and play cards until we can’t hold our eyes open any longer (I think that time has gotten earlier and earlier over the years for some reason that I’m sure has nothing to do with age).
Some foods we always make. Usually we try out a new recipe on each other. This one is an old favorite. And now, when we have dip/Euchre night at home, this one is a standard. We also make Bacon Ranch Jalapeño Popper Dip and Spinach Artichoke Dip (recipe coming soon).
This is definitely something you can throw together in under ten minutes and share, or you can just eat it for dinner yourself. It’s especially nice if you have a chicken breast lying around waiting to be used or made ahead in the freezer and waiting for just this type of purpose.
This recipe would serve four as an appetizer, but you can easily double or triple.
Use a mixer to beat 12 oz. cream cheese
with 1 T. chili powder
1 T. cumin,
and 2 minced garlic cloves.
Mix in 1 shredded, cooked chicken breast (I use this recipe for great flavor),
1/4 c. chopped jarred jalapeños,
and 1 c. grated sharp Cheddar cheese, reserving a little for the top.
Spread this into a baking dish and bake at 350 degrees for 20 minutes. Serve with Fritos (the scoopy kind for sure) or tortilla chips.
That’s it! So easy, right?
- 12 0z. cream cheese
- 1 T. chili powder
- 1 T. cumin
- 2 garlic cloves
- 1 cooked chicken breast
- ¼ c. jarred jalapeños
- 1 c. sharp Cheddar cheese
- Use a mixer to beat cream cheese, chili powder, cumin, and garlic cloves.
- Mix in 1 shredded, cooked chicken breast., the jalapeños, and Cheddar cheese reserving some for the top.
- Spread the mixture into a shallow baking dish and bake in a preheated 350 degree oven for 20 minutes.
- Serve with corn scoops or tortilla chips.