Here’s a dip recipe that is sure to please the football fans this weekend. When I made this for my husband, he gave it rave reviews. He declared it to be ‘restaurant quality’ and one of the best he’s had. Just like Brittany mentioned about her husband in her cheesecake recipe, I was a little surprised to get such an enthusiastic reaction out of my usually even-keel husband, to be honest! Apparently this is one distraction that football watchers would welcome! :)
Cheesy Chicken and Bacon Dip
Submitted by Erin ~ The Sisters Cafe
Recipe from chichissalsa.com
2 (10.75-ounce) cans nacho cheese soup
1 cup Chi-Chi’s Thick & Chunky Salsa Medium, drained
1 (10-ounce) can Chunk Breast of Chicken, drained (I used about 1 1/2 cups of cooked chicken breast meat I had on-hand)
1 cup real crumbled bacon
Eight 8-inch Flour Tortilla Soft Taco Size, cut into wedges
1) Heat oven to 400°F.
2) In large saucepan, stir together soup, chicken, bacon and salsa over medium-high heat. Cook, stirring frequently, 5 to 7 minutes or until hot and bubbly.
3) Meanwhile, brush tortilla wedges with oil and place on baking sheet. Bake 12 to 15 minutes or until crisp.
4) Garnish warm dip with sliced green onions and additional bacon, if desired. Serve with baked tortilla chips.