The Margarita meets the crock pot with this delicious chicken dip. I used the canned chicken because I enjoy the saltiness it brings to the dip, feel free to use whatever you wish – even a rotisserie chicken will work – roughly 1.5 c. is the amount or do it without the chicken. You can also easily double this recipe too.
12 oz cream cheese, softened
1 10 oz. can chicken breast chunks, drained and shredded
2 Shredded Mexican Blend Cheese
1/4 cup tequila
1/4 cup lime juice
Zest of one lime
2 tbsp fresh orange juice
1 tsp kosher salt
1 tsp cumin
2 cloves garlic, minced
Put the cream cheese in a layer across the bottom of a medium sized crock pot.
Spread the shredded chicken over top of the cream cheese and cover with shredded cheese. Add the remaining ingredients to the crock pot. Turn the crock pot on high, cover, and heat for about an hour or until the dip is heated through. Stir the dip several times as it is warming up to mix the ingredients together and keep the bottom from browning.
Serve warm with tortilla chips and top with Pico de Gallo if desired.