What better to offer on this National Chip & Dip Day than this ooey gooey, Southwestern cheddar-pepper jack queso dip? The lusciousness is made heartier with the addition of chopped cooked chicken. The chopped chipotle peppers, jalapeños, and chili powder add some heat and intense flavors. Prepare a day ahead, cover and chill in an airtight container; bake just before serving. Delicioso!
1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded colby-Jack
1 cup shredded cheddar
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs Serve with tortilla and sweet potato chips
Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 6 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired with sprigs of cilantro. Serve with tortilla and sweet potato chips.