A while back, I asked for a recipe for an easy dip and my favorite cake baker, Carol Fanning, supplied me with this recipe.
1 large can chunk chicken (do not drain)
3 pkgs. softened cream cheese
1 pkg. taco seasoning mix
2 eggs
1 tablespoon Tabasco
1 can chopped green chilies
Combine all ingredients in non-stick skillet and cook over low heat till cream cheese is melted, stirring often. Make sure you stir in the eggs so they won't fry or scramble. Pour into an 8 inch springform pan OR a greased 7x11 casserole dish and bake for 30 minutes at 350 degrees. Immediately cover the top with 2 cups grated cheddar or Mexican cheese, 1 small jar of salsa, and chopped green onions (optional). If you use the springform pan, let it cool before removing the ring... remove slowly so it won't "pull" the cheesecake. Serve with crackers or chips. The springform pan gives a prettier presentation, but is so much easier in a casserole dish.
I used a casserole dish, mainly because I didn't want to wait to remove from the springform pan. It's so good y'all! ENJOY =)
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These look really good! Congratulations on post #500! The way to go!
ReplyDeletethis dip sounds spectacular! Congrats on post 500!!!!!
ReplyDeleteNew follower from Finding New Friends blog hop! Hoping you follow back!! =0)
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Happy 500th post! I have so enjoyed your blog and getting to know you along the way! What a way to celebrate this wonderful accomplishment by sharing a recipe. Food and friends go hand in hand! This recipe looks super yummy! Will have to try very soon! Hope your weekend went well!
ReplyDeleteSounds tasty!
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that looks SO GOOD!! Yum!
ReplyDeleteYUMMMMMMM I want some!!
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