2-3 large boneless, skinless chicken breasts
1 14oz can of black beans-undrained
1 cup of salsa
1 cup of frozen corn
8 oz cream cheese-cubed
Place chicken, undrained black beans, salsa and corn in a crock pot. Cook on high for 5 hours. Shred chicken and dump cubed cream cheese in crock pot. Cook another 45 minutes-1 hour on high. Stir until cream cheese is blended with chicken mixture.
You can use this as a dip with chips or as a filling for enchiladas or quesadillas.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Wednesday, February 10, 2010
Monday, June 22, 2009
Artichoke Spinach Dip
1 8oz pkg cream cheese
1/2 cup butter
2 tsp lemon juice
1 pkg frozen spinach, thawed and well drained
1 14oz can artichoke hearts, drained
Melt cream cheese and butter in a sauce pan over medium heat. Remove from heat and add the lemon juice. Then add the spinach and artichoke heats. Bake in the oven at 350 degrees for 30 minutes. Serve with pita chips or bread.
1/2 cup butter
2 tsp lemon juice
1 pkg frozen spinach, thawed and well drained
1 14oz can artichoke hearts, drained
Melt cream cheese and butter in a sauce pan over medium heat. Remove from heat and add the lemon juice. Then add the spinach and artichoke heats. Bake in the oven at 350 degrees for 30 minutes. Serve with pita chips or bread.
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