Originally created as cold dip, but highly recommended as a warm dip, and could conceivably be used as a filling for tacos or enchiladas as well
12 oz cream cheese softened
3/4 cup sour cream
2 Tbsp taco seasoning (approximately 1 packet)
1-1/2 tsp garlic minced or grated
2 cups shredded chicken – about 1 to 1-1/4 lbs
Southwest seasoning to taste
1 cup (plus additional for topping) shredded Mexican cheese blend
1/2 grated pepper jack cheese
10 oz can diced tomatoes with green chiles drained (Rotel)
8 oz can whole-kernel corn drained or cup frozen corn thawed
8 oz black beans drained
5 green onions thinly sliced
1/2 cup chopped fresh cilantro
juice of half a lime
In a large mixing bowl, add cream cheese, sour cream, taco seasoning and garlic. Mix by hand or use a hand mixer to beat until well combined.
Shred chicken and add southwest season to taste. Add to cream cheese mixture and stir in remaining ingredients.
Place in oven-safe dish and bake at 350° for about 20 minutes, or until edges bubbly.
Top with additional Mexican blend cheese and bake an additional 5 minutes; alternatively broil until cheese is lightly browned. Serve with chips and enjoy!