Chicken Enchilada Dip

Chicken Enchilada Dip


  • 2 level Tbsp. Southern Style Cajun Dip Mix (dry)
  • 1-1/2 cups (12 oz.) cream cheese
  • 4 oz. Velveeta® cheese
  • 1 can (10 to 13 oz.) cooked, cubed chicken, drained or 1-1/2 cups chicken, cooked and shredded
  • 1 can (14.5 oz.) petite diced tomatoes, slightly drained


 Combine all ingredients in a small slow cooker (2.5 qt. minimum size). Turn slow cooker on high and cook for 1 hour or until cheeses are melted. Stir to mix and turn to low or warm. Serve with tortilla chips.


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