green-chile-pepper-and-tomato-chicken-dip

Green Chile Pepper and Tomato Chicken Dip

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Vivian Herren
Recipe by  Vivian Herren

“We hadn't been shopping and had surprise company. I just threw together leftovers and created this magnificent dip. Now I fix it whenever family or company stops by! Serve with toast, chips or toasted tortillas. Diced chicken breast may be used in place of canned chicken, and black olives may be added. I've also used this as a casserole by mixing in cooked noodles.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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Directions

  1. In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.

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Review (1)

Rate This Recipe
DREGINEK
18

DREGINEK

There are some recipes where canned chicken works great but this isn't one of them. Also, be sure to drain the tomatoes well, using a strainer b/c my "dip" was really runny. This is okay but IF I make this again, I will boil 2 chicken breasts, shred it, drain the tomtatoes REALLY well, mix and bake in the oven until the cheese has melted, stirring occassionally. This recipe has hope but it just needs some tweeking. I may try this again and see if there is texture and taste improvement.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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