Margarita Chicken Dip (in the crockpot)
I first tried this recipe at a cooking
club called “Two to Tango”. We paired up with a friend, and made recipes
that paired up. Some other pairs made Hawaiian chicken and flirtini, or
shrimp salsa and mojito. My friend Megan made this and I made watermelon margaritas.
Eli eating the dip at the pool party |
It was delicious and I knew it would be perfect for
our Memorial Day Pool Party, (along with more margaritas)!!
Ingredients:
16 oz cream cheese,
softened
1 ½ cups chicken, cooked
and shredded (a rotisserie chicken works well)
2 cups shredded
cheese (of your choice)
¼ cup tequila
¼ cup lime juice
1 tbsp lime zest
2 tbsp fresh orange
juice
1 tsp kosher salt
1 tsp cumin
2 cloves garlic,
minced
Small container of
Pico de Gallo (store bought or homemade), divided
Tortilla chips
Directions:
(For my chicken, I
chose to put a whole chicken in the crockpot the night before. Heat on low for
8 hours adding just a little bit of liquid to the bottom. Shred this in order to use it for the
recipe.)
Cut cream cheese up
and layer on bottom of crockpot.
Put shredded
chicken over cream cheese and top with shredded cheese. Add the other
ingredients including ½ of the pico de gallo. Heat for about an hour or until
the dip is heated, stirring periodically.
(note: this can be
made quicker on the stove top or microwave if necessary.)
Transfer warm dip
to a serving dish, if needed, then top with remaining Pico de Gallo. Serve with chips.
Original Recipe: http://www.diprecipecreations.com/crock-pot-margarita-chicken-dip/
No comments:
Post a Comment