Chicken Enchilada Dip

Ingredients

1 pkg. (8 oz.) cream cheese, room temperature
1½ cup Mexican style shredded cheese *
1 can (7 oz.) Chopped green chilies, undrained
1 tsp. garlic powder **
¼ tsp. chili powder
½ lb. (8 oz.) boneless skinless chicken breast, cooked, finely chopped

* You can substitute 1 cup cheddar and ½ cup pepper jack cheese
** You can substitute onion powder for the garlic powder

Directions

Beat cream cheese, 1 cup of the shredded cheese, chilies, and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken.

Spread into 9-inch pie plate.

Bake at 350°F for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining ½ cup of shredded cheese. Let stand 10 minutes Serve with wheat thins (or any cracker you like). Serves eight.
(For larger parties, double the recipe)

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