Barbecue Chicken Dip
Ingredients
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton sour cream
- 1 (8-oz) block pepper-Jack cheese, shredded
- 1 cup frozen yellow corn, thawed
- 1 cup chopped red bell pepper
- 1 cup barbecue sauce
- 1 (4-oz) can diced green chiles
- 2 (12.5-oz) cans chunk canned chicken, drained
- 6 slices bacon, cooked and crumbled
- 2 Roma tomatoes, chopped
- 2 green onions, thinly sliced
- 1 (11-oz) pkg tortilla chips
Instructions
- Preheat oven to 350°F. In a large bowl, beat cream cheese, sour cream, cheese, corn, bell pepper, barbecue sauce,and green chiles until mixure is combined. Stir in chicken.
- Spoon mixture into a lightly greased 2-quart baking dish. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with bacon, tomatoes, and green onion. Serve with chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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