Monday, October 29, 2012

Shredded Chicken Santa Fe Dip

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I was introduced to the Philadelphia Cooking Cream Cheese last year when I won a Kraft party from  I gotta tell you guys, this is the BEST STUFF EVER!!!  Easy as pie to make and create anything w/ the four different flavors that they have.  *no I'm not getting reimbursed for praising their products, I just really like them*.
That being said, I was all ready to make a friends of mine chicken dip when I realized I was outta this one ingredient... ever feel like, "man, I don't want to go to the store"?  Yep, that was me... so this recipe was a make on the spot, and let me tell you, IT WAS OUTTA THIS WORLD!!!  The dip was gone in I think 1.5 seconds!!!  We had friends over last nite, and they devoured it!!!  So it must be good yes?

Here we go:

2 boneless skinless chicken breasts (fairly large) = to 4 cups shredded
1 container Kraft Santa Fe Cooking Cream Cheese
1 jalapeno - seeded and diced
1/3 cup fresh chopped parsley
1/3 cup green onions finely chopped
1-1/2 tsp garlic salt
3 Tbls sour cream
1 to 1-1/3 cups reserved cooked stock
10 Ritz crackers
2 cups (1pkgs) Kraft 4 Mexican Shredded cheese (or shredded cheese of your choice)

-Preheat oven to 350F.
-Remove your Philadelphia Cooking Cream Cheese Santa Fe blend from fridge and allow to come to room temp.

-Place chicken breasts in pot and add 4 cups of water.  Boil till thoroughly cooked thru, about 25-30 minutes, and very soft.  Turn off heat, remove chicken and place on a plate to cool, and reserve the alloted chicken stock water.
-Once chicken has cooled enough to handle, shred using either two forks or very clean hands.  Place on plate and set aside.
-Clean and discard seeds and membranes from jalapeno pepper and dice finely.
-Chop your parsley and your onion and set aside.

-Add the shredded chicken to a bowl.  Sprinkle your garlic salt and add your finely chopped jalapeno pepper.
-Add your herbs, onions and Santa Fe sauce.
-Add your reserved chicken stock water.
-Lastly add your sour cream and mix well.

-Sprinkle in 1-1/2 c shredded cheese.

-In a 9 x 9 dish, spray with non stick spray.  Spread Chicken mixture into pan.  Crush the Ritz crackers and sprinkle over chicken mixture, along with the last 1/2 cup of shredded cheese.

- Bake for approximately 35-45 minutes till nicely golden and crispy and the cheese has melted nicely.  Sprinkle on a few green onions... just because!! 
Get ready for  "mmmmmm's, and OMG's"!!!!  This dip is seriously ROCKIN!!!!

Can't get my BFF's hand out of the picture!!!  LOL everytime I tried to take a pic, there she was "a dippin"!  Know what?  THAT'S THE BEST FEELING IN THE WORLD!
Love you Sarah! xoxoxoxoxoox

P.S. That is my "chicken souvlaki dip pictured next to it"!  HERE.

Dishin with Didi


  1. Thank you Kimmmie!!!! Seriously good eats, and I so know you love Tex Mex!!!!

  2. Yay!!! I have a ton of this stuff that I bought for 50 cents a carton & froze. I have been trying to figure out how to use it all. This is great!! Thanks Didi!


    1. Patti I know what you mean about having tons of the Kraft, lol!!

      Seriously amazing hot dip!!!
      Let me know!

  3. This looks gorgeous Didi! I am sure you've got big raves about all these!

    1. I did Katerina, there was not a drop left. Tex Mex at it's best!