This year is almost behind us, and none too early. Before we ring in 2021, though, we must celebrate New Year’s Eve, which usually involves staying up late and munching on snacks until the clock strikes the magical midnight hour.
If chips and dips are your favorite snack, you might want to make this Chicken Enchilada Dip for your New Year’s party. It can be prepared the day before, and even tastes better if it is since the flavor of all the spices seem to be enhanced if refrigerated overnight. However, it’s still yummy if you don’t make it ahead of time.
The recipe is a good way to use leftover chicken breast, and it is sure to be a hit at your party or family gathering. Happy New Year!
CHICKEN ENCHILADA DIP
2 cups cooked chicken breasts, finely chopped
1 (8-ounce) package cream cheese, softened
1 1/3 cups grated Cheddar cheese
1 clove garlic, minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Cayenne pepper to taste (optional)
Hot pepper sauce to taste (optional)
1tablespoon chopped fresh cilantro leaves
3 green onions, chopped
10 ounces of salsa
1/4 cup sour cream
Place cooked, finely chopped chicken breasts in medium size bowl and set aside.
In a large mixing bowl, mix cream cheese and grated Cheddar cheese until creamy and well blended. Add minced garlic, chili powder, cumin paprika and cayenne and hot pepper sauce (if used) to blended cheeses and mix well.
In the bowl with chicken, add cilantro, green onions, salsa and sour cream and gently fold into the cheese mixture.
Refrigerate overnight for full flavor. Makes about 6 cups.
Great with tortilla chips, large Fritos chips or other corn chips.
Note: I use a food processor to chop the chicken breasts, making it smooth and easy to work with.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at email@example.com and I’ll see if I have it.