Hot Spinach Dip

Ingredients:
Chicken breasts large, shredded 4
Butter 1 tbsp
Onion chopped ½
Chicken broth 2 cups
Diced tomatoes canned 10 oz
Tomato paste 2 oz
Chilli powder 1 tbsp
Cumin 1 tbsp
Garlic powder 1/2 tbsp
Jalapeno pepper chopped (optional) 1
Cream cheese 4 oz
Salt and pepper to taste

Method:

Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chilli powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
Cut cream cheese into small, 1-inch chunks.
Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
Source Internet

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