pat's Recipe

Spicy Chicken-Bean Dip

Category: Dips - served warm

2 8-ounce tubs cream cheese with chive and onion
1 10-ounce can chopped tomatoes and green chile peppers
1/4 cup milk
1 teaspoon ground cumin
1/2 teaspoon fajita seasoning
2 cups finely chopped cooked chicken
2 cups shredded American cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
1 15-ounce can white kidney (cannellini) or small white beans, rinsed and drained
2 tablespoons snipped fresh cilantro
Pita wedges, toasted, and/or tortilla chips

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning. Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.

2. Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.

Makes 24 (1/4 cup) servings.