Smoked Chicken Chile Cheese Dip
8 ounces of thinly sliced, cooked chicken breast
One diced onion (cooked)
1/4 cup mayonnaise
1/2 cup sour cream
4 oz light cream cheese, softened
4 oz shredded cheese (I used pepper jack and mozzarella)
1/4 cup FCC Red & Green Blend - Hot!
To get bubbly, I smoked it on my Traeger at 350° for 45 minutes. You can also put it in an oven at 350° for 30 minutes or until bubbly. Dip and Enjoy!
Recipe by Candace Cichuniec from the Fresh Chile Cookin' group.
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