Reviewed: Apr. 14, 2013

I made a 1/2 size portion, but kept the full can of chiles...used pre-cooked frozen breast pieces that I thawed in the microwave. Used sharp cheddar and added a few shakes each of garlic and onion powder, a little cumin and a few dashes of hot sauce. Simple, fast, yummy!

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Reviewer:

1PICKLELOVER

Reviewed: Feb. 21, 2013

My mom makes this dip for many of our events and everyone LOVES it!

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Reviewer:

Joli

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Merritt Island, Florida, USA

Reviewed: Feb. 16, 2013

I have made this recipe several times and everyone loves it. The first time I made it as directed with the exception of marinating the chicken and using half mayo and half sour cream . The only complaint (if you want to call it that) was it did not have enough kick. Since then I have tweaked it a bit, instead of using fresh jalapenos I use pickled ones, and I have added pepper jack cheese to the mix. Great recipe, thanks for sharing!

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kittilou

Reviewed: Jan. 7, 2013

I made this for a appetizer contest and got rave reviews! Almost everyone came by to tell me it was great dip and so yummy! I made it a day after so I could have my own for home and I enjoyed it as well. Super easy and very tasty! Made it just as shown -no changes/additions.

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Nikki_cookntraining

Reviewed: Dec. 22, 2012

I found this recipe a few years ago and I make it every Christmas! It is one of my family's favorite! It really is the best.

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rblackwe

Reviewed: Dec. 15, 2012

I've never taken this somewhere but what a recipe was requested. A big family favorite at home too....served with "Tostido Scoops"

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PChidester

Reviewed: Dec. 7, 2012

This is my go-to recipe for any party! I do substitute sour cream for the 1/2 of the mayo called for, and Rotel for the green chilis and it is always a huge hit! For the chicken, I use the pre-cooked Southwest chicken from the meat department which adds some nice spice. Throw all the ingredients in my stand mixer and it's ready for the oven in no time!

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KRYSTIELYNNE

Home Town: Dixon, Illinois, USA

Reviewed: Feb. 9, 2012

This was great! I also substituted some of the mayo with sour cream and I added some ground comino. Everyone loved it. Thanks for sharing!

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Reviewer:

RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 4, 2012

once you make this, bet it will be requested each time you attend a new function! this is great with crackers or chips! a classic in my recipe box.

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Reviewer:

mcolon

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Elk Grove, California, USA

Reviewed: Jan. 1, 2012

Great dip! Everyone loved this at our New Years Eve party! I did make some modifications similar to others reviews. I cooked the chicken breasts in a slow cooker on high for 4.5 hours with a cup of chicken broth and a package of fajita mix. Very easy to shred w/ this cooking method. I used 4 oz of mayo and 4 oz of sour cream. I used a can of Rotel Tomatos w/ diced green chiles and a can of diced jalapenos instead of a fresh pepper. It definitely had a kick to it, but our group likes it hot! I will definitely make this one again!

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