Colby-Pepper Jack Cheese Dip w. Chicken - AMAZZZINGGGG!

This weekend was a blast celebrating the 4th of July with my wonderful family & friends!  Jay O. & I went to my parent's place on Greer's Ferry to enjoy our 3 day weekend with the Bradley's (minus Becca, Rachel, & Forrest- missed y'all!), my family, and the Joan's & Kennedy's.  We also got in some fun time with Chris & Reebs!  

Jay O. & I contributed the appetizer for the night & it was quite a hit:)  Pretty spicy though, so only use one jalapeno pepper if you want it to be more mild.

After dinner we all took the boats out on the lake to watch my Dad's firework display that get's better & better every year!!!  Great weekend.

Prepare up to a day ahead; cover and chill in an airtight 

container, and bake just before serving.

Ingredients

• 1  (8-oz.) package 1/3 less fat cream cheese, softened
• 2/3  cup  light sour cream
• 1/3  cup  light mayonnaise
• 1  tablespoon  finely chopped canned chipotle pepper in adobo sauce
• 2  teaspoons  chili powder
• 2  cups  chopped cooked chicken (I used 2 chicken breasts, boiled them & cut into cubes)
• 2  cups  (8 oz.) shredded colby-Jack cheese blend
• 1  (4-oz.) can chopped green chiles
• 4  green onions, finely chopped
• 2  jalapeño peppers, seeded and minced
• 1/4  cup  chopped fresh cilantro
• Garnish: fresh cilantro sprig
• Tortilla chips

Preparation

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla chips.

Be careful getting it out of the oven... because it's hot, hot, hot!!! :)