Chicken Enchilada Dip

~One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~

-Luciano Pavarotti and William Wright, Pavarotti, My Own Story

I received this easy appetizer recipe after several of my girlfriends raved about how yummy it was. I then, being the jealous vegan I am, decided to reconstruct it for my own scrumptiousness.. and it turned out great. (According to the carnivore, who can eat both versions) I have included both recipe options in the ingredient list.


Make the vegan version first, and you don't even need to clean out the bowl for carnivore!


Perfect with Baked Scoops, which are made from whole corn and vegetable oil. Jalapeno Scoops go perfectly, too!

Chicken/"Chik'n" Enchilada Dip

-3 chicken breasts (rotisserie and canned chicken work great, too!) OR 1 bag Morningstar Farms Meal Starters Chik'n Strips
-2 (8 oz) pkg. cream cheese OR 2 (8 oz) pkg. Tofutti Plain Cream Cheese
-1 1/3 cup cheddar cheese, grated OR Vegan Gourmet Cheddar Cheese by Follow Your Heart
-1 tsp minced garlic
-1 1/2 tbsp chili powder
-1 tsp cumin
-1 tsp oregano
-1 tsp paprika
-cayenne pepper to taste
-red pepper flakes to taste
-1 bunch cilantro
-4 green onions, chopped (I leave these out, just because we aren't green onion people... still great!)
-1 can Ro-Tel (drained) (I prefer Hot)


Directions:

*cook chicken breasts, then cool and chop/shred OR microwave chik'n for 45 seconds on a paper towel or plate

*in a separate large bowl, mix cheeses until creamy, add spices and mix well

*add chicken/chik'n, cilantro, green onion, and Ro-Tel

*gently fold ingredients together
 

Tip: I use my food processor so that the dip is very creamy, as opposed to having chunks of chicken/chik'n.

Best served chilled, so stick it in the fridge and make yourself a marg! A mini fiesta for vegan and carnivore!!!