*If you are like me, you can't pass up a great dip for a cracker or a chip. It is my downfall.
*Enjoy a great read while snacking on this tasty treat...
16 oz regular cream cheese, softened
14.5 oz can diced tomatoes (not drained)
2 green onions, chopped (optional)
1 avocado, peeled, pitted and cubed, or use a melon baller (optional)
1 clove garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp salt
1/8 tsp onion salt
2 cups cooked, diced chicken
2 cups shredded Cheddar cheese, divided
*Preheat oven to 375°F
*In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. *Stir in chicken
*Stir in 1 cup Cheddar cheese
*Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish *Sprinkle with remaining Cheddar cheese
*Bake 20 minutes, or until cheese is melted and mixture is bubbly
*Serve with sliced cucumbers, sliced jicama or low-carb crackers
*This series has been taking my classroom by storm. They love it!