SANTA FE CHICKEN DIP (Adapted from Diddles and Dumplings)

2 medium boneless skinless chicken breasts (shredded)
1 (10 ounce) can of Rotel Original
1 cup mayonnaise
1 large chipotle pepper (packed in adobo)
2 (8 ounce) blocks of cream cheese
1 (15 ounce) can of black beans, drained
3/4 cup sweet corn
8 ounces White Sharp Cheddar Cheese (shredded)

Preheat oven to 375 degrees F.
In a food processor, shred the chicken and place in a large pot over medium heat. Add the Rotel tomatoes, and cook for 1 minute.

Combine chipotle pepper and mayonnaise in a food processor.

Set aside.

Place cream cheese in pan and melt completely.

Add chipotle mayonnaise, stir and combine. Turn off heat. Stir in black beans, corn and cheese. Pour into a large baking dish.

Bake, uncovered for 15-16 minutes, or until hot and bubbly. Serve with tortilla chips.


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