I think this is going to be the new hot dip... Lindsay made it the other weekend and people were literally scraping the sides of the dish it was so good. I mean look at the ingrediets... all things fattening = delicious.
What you need:
2 (10 ounce) cans Rotel tomatoes with Chiles, drained
2 (8 ounce) packages cream cheese, at room temperature (Lindsay used low fat)
1 cup mayonnaise (Lindsay used low fat)
1 cup sour cream (Lindsay used low fat)
1 pound shredded cooked chicken breast (she just baked it and shredded it)
4 cups shredded cheddar cheese (Lindsay used mexican blend cheese - DON'T use low fat here, it wont melt as well)
Chips for dipping (we used tortilla)
What you need to do:
Preheat oven to 350°F. Spray 3-quart casserole dish with nonstick cooking spray. In a large bowl and with an electric mixer, blend together cream cheese, mayo and sour cream until smooth. Stir in chicken and cheese and pour into prepared dish. Bake 25 to 35 minutes. Serve with tortilla chips for dunking.
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