Chicken Cheese Dip

Have you ever tried making the classic Rotel, Velveeta, and ground beef dip with chicken instead?  Chicken has been so much cheaper than beef that I find myself looking for more creative ways to substitute chicken for my usual beef recipes.

Time Saving Tip:  When I make my wholesale grocery store runs for meat, I fry 5 pounds of hamburger with onions and green pepper if I have it and then freeze the portion I don’t use.  I also place 5 pounds of chicken breasts in the crockpot, cover with water, and cook on low for about eight hours or until chicken is falling apart.  Then I chop the chicken and freeze in 2 cup increments.  This way I always have cooked beef or chicken when I’m in a hurry!

Chicken Cheese Dip
2 (10 oz) cans of Rotel Tomatoes with Green Chilies
1 pound Velveeta Cheese
2 cups cooked diced chicken breast
1 tablespoon Cumin

Place all of the ingredients in a heavy sauce pan or dutch oven and cook on medium low until the cheese is melted and the dip is piping hot.  Or put it in the crock pot and cook on low for several hours!

I served this as a family meal with tortilla chips and a lettuce salad.  Everyone loved it!  About half of the family said they prefer the dip with beef and the rest preferred the chicken.  But now that chicken is cheap, “Eat more chicken,” I say!