A Yummy Recipe and Sketch Challenge

A big thank you to all the people who came to my Spook-tacular Stampin' Buffet this weekend.  I hope everyone had as much fun as I did.

I had a lot of requests for the recipe for the Chicken Enchilada Dip I served this weekend.  But before I share that, I figured since this is a stamping blog and not a cooking blog, I should share a card first.  This was last week's Stampin' Addicts Sketch Challenge.

Colors: River Rock, Pear Pizzazz, Soft Suede.  Stamp Sets: Thankful Thoughts.  Punches: Oval.  Accessories: Spice Cake Designer Series Paper, Spice Cake Buttons, and Pear Pizzazz Seam Binding.

And now for the recipe:

Chicken Enchilada Dip
2 chicken breasts, cooked and diced
1 can cream of mushroom soup
1 small can green chilis
1/2 cup sour cream
4 oz. cream cheese
1 cup shredded cheese (I use a four cheese Mexican blend)

Blend all ingredients together and place half of recipe in a "Little Dipper" crock pot.  Heat and serve with tortilla chips.  Refill crock pot as needed.

I've never done it, but I'm guessing your could used canned chicken in this recipe.  And if you needed a lot of it all at once, you could probably put it in a larger crock pot too. Just watch it, because it will start to burn after 3 hours or so.  I did use low fat cream cheese and sour cream in it this time too.

I know someone gave me this recipe, but I can't remember who and I'm fairly certain I modified whatever recipe they gave me to the one above.  I've served it now twice at Stampin' Buffets and it has been a huge hit both times. Enjoy!