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.