Santa Fe Chicken Dip

Recently, I was sent some samples of Cabot Cheese to use in my cooking... and oh, boy! I am completely addicted to the stuff now. I honestly didn't know what I was missing out on! The cheese is so amazingly flavorful and sharp and I love it so much! I could talk about it for hours and hours and hours. I could also eat it for hours and hours and hours... But, I won't! I promise.

So, you know how the Academy Awards are coming on tomorrow night? I thought I could use some of this magical cheese to create some yummy food for Awards night! In my family, they're kind of a big deal. We like to get together and have a grand ol' time with lots of yummy food and we even have a cute little trophy for the person who chooses the most winners of the night correctly! It's pretty cool and hip. I'm pretty excited about it...

For my first "Oscar" recipe this year, I decided to create a Santa Fe dip! I love dip. I mean, I really love dip. I could live on the stuff... And this dip recipe just sort of came to me as I sat there staring at a can of Ro*Tel! It's creamy, it's bubbly, it's full of chicken, beans and other yummy things! Plus, it's loaded with Cabot Cheese... so, you really can't go wrong! It makes a ton of dip, enough for a huge crowd, so you could definitely cut the recipe in half if you have a smaller gathering! Enjoy!

Santa Fe Chicken Dip Recipe: {Print Recipe}

Ingredients:
2 medium boneless skinless chicken breasts (shredded)
1 (10 ounce) can of Ro*tel Original
1 cup mayonnaise
1 large chipotle pepper (packed in adobo)
2 (8 ounce) blocks of cream cheese

1 (15 ounce) can of black beans
3/4 cup sweet corn
8 ounces Cabot Vermont Sharp Cheddar Cheese (shredded)


Instructions:

Preheat oven to 375 degrees.

In a food processor (or blender) combine chipotle pepper and mayonnaise. Set aside.

In a large pan over medium heat, place shredded chicken. Add Ro*tel and cook for a minute. Place cream cheese in pan and melt completely. Add chipotle mayonnaise, stir and combine. Turn off heat.  Stir in black beans, corn and cheese. Pour into a large baking dish.

Bake, uncovered for 15-16 minutes, or until hot and bubbly.

Serve with tortilla chips.

Recipe yields about 6 cups.