This dip is the best dip in the whole world. I could eat it for every meal (actually, I have). AND if you were looking for a way to use up that last half a block of pepper jack cheese from the chicken enchilada bake, here’s your chance! This makes a lot so save it for a get together, but I promise it will go fast.
1 Rotisserie Chicken
8 oz. Cream Cheese
1 can Cream of Chicken Soup
8 oz. Sour Cream
6 oz. Velveeta Cheese
4 oz. Pepper Jack Cheese
1-2 Jalapeno Peppers
1 tsp. Garlic Salt (or Garlic Powder if you can’t find your garlic salt)
If you are making this the day you are serving it, simply toss everything into the crock pot for a few hours on low. If you are making it the day before, melt your cream cheese and Velveeta together in a microwave safe bowl just enough so you can stir them together. Add your sour cream, cream of chicken soup, garlic, and shredded pepper jack cheese.
The most tedious part of this recipe is de-boning and shredding the chicken. If this grosses you out, you could easily use chicken breasts or canned chicken, but it definitely would not be as tasty! Stir the chicken into your cheese mixture.
Put on some rubber gloves, take the seeds out of your peppers and dice them really tiny. I use my chopper from Pampered Chef and it is pretty much amazing. Stir into the rest of the ingredients.
If you make it the night before, refrigerate until you are ready to put it in the crock pot. Before serving, make sure you leave it in the crock pot on low for 3 hours to warm through and get everything nice and gooey.
Serve with tortilla chips and enjoy!