Santa Fe Chicken Dip Recipe:
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)
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.