Cheesy Chicken Mexican Dip

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Happy day after Memorial day! It’s one of those holidays that just screams BBQ, grilling, fresh fruit and yummy dips…this is one of my family favorites. It’s a staple on game day in the fall, and a must have for picnics, potlucks and parties in the summer…did I mention easy? That too!

This is what you’ll need:

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Chicken, cheese (I used cheddar jack), refried beans, salsa or canned tomatoes with peppers, and Mexican seasoning…

Place all the ingredients in a crock pot…

And cook for 2-3 hours on high, or 4-6 hours on low, stirring periodically until headset through…then serve with tortillas, chips and your favorite taco toppings! I serve it with dishes of chopped onions, chiles, Jalepenos, tomatoes, avocado…anything you like on tacos or burritos will be good with this!

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Cheesy, hot dip, chicken dip, Mexican dip

Cheesy Chicken Mexican Dip

Ingredients

  • 2 cans of cooked white meat chicken (or about 1 1/2 pounds of cooked chicken tenders cooked and shredded)
  • 1 large (30 oz)can of refried beans
  • 1 jar of salsa (or 2 cans of rotel)
  • 2 C of cheese
  • 1 T taco seasoning (I used Rachel’s homemade taco seasoning)

Mix all ingredients in a crockpot. Cook on low for 4-6 hours, or high for 2-3 hours until heated thoroughly. Serve with chips, tortillas, and taco fixings.
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