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Spicy Chicken Dip


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
12 serving (dip only), 1/4 cup each
Vegetable oil cooking spray
2 pkgs. (8 oz. each) fat-free cream cheese, softened
3 egg whites
1 can (7 oz.) chopped green chilies, slightly drained
1 can (5 oz.) white chicken meat, drained and chopped
1/2 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper
Peppers to taste (Anaheim red chilies, jalapeno or poblano)
Preheat oven to 350 degrees F. In a medium mixing bowl, soften cream cheese with an electric mixer. Add remaining ingredients except cooking spray and peppers. Blend together using electric mixer. Spread into an 11 x 7-inch baking dish coated with vegetable oil cooking spray. Bake for 20-30 minutes. Garnish with pepper slices. Serve with baked tortilla chips.
Nutrition Facts:
65 calories, 3g carbohydrate 10g protein, 0.5g fat, 13mg cholesterol
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