Spicy Cream Cheese Chicken Dip|This Is Why I’m Full
This Spicy Cream Cheese Chicken Dip wasn’t supposed to be a dip, it was supposed to be tacos. But the Hubby, goofball that he is, swears that I told him to add cream cheese (I told him to grab sour cream) Oh well! Happy mistake, because this made an awesome dip!
I’ve been working a LOT of overtime and that means that the Hubby is in charge of a lot of the cooking, which is not a problem, he makes some delicious food! However he tends to make things that you can eat with chips. I’m just glad he didn’t put rice into this, I’m not really a rice person!
He usually puts dinner into the Crock Pot
This dip was a pretty delicious meal and I’m thinking about making it for the Hubby’s surprise Birthday party next month (he doesn’t read my posts, muahahahahahaha.)
Let us know what you think of our accidental Spicy Cream Cheese Chicken Dip and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!
- 2 large chicken breasts still frozen
- 1 can Rotel tomatoes
- 1 can corn kernels do not drain
- 1 can black beans drained and rinsed
- 1 package Ranch dressing mix
- 1 tbsp cumin
- 1 tsp Chili powder
- 1 tsp Onion powder
- 1 package Cream cheese 8 oz package
- Cornstarch to thicken
- Put the chicken in the crock pot.
- Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powder.
- Stir to combine then top with the cream cheese.
- Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
- Shred the chicken into large pieces and mix back into crock pot.
- Serve with chips!
- Enjoy!