I’m officially knee deep in holiday season planning and prep! How about you? It’s a crazy time of year, but I’m really trying to enjoy it…I don’t want to go through my favourite time of year feeling stressed! So my goal is to be prepared and plan for holiday parties and the big day well in advance so that I can enjoy all the moments when they arrive!
One of the areas that I struggle with the most is food to be served before big dinners. Appetizers. I always struggle with what to make…but not this year. This year I’ve lined my arsenal with tonnes of great appetizer ideas…I filled a Pinterest board with appetizers, I tried a few ahead of time like these Stuffed Mushrooms, and I’ve found some great recipes for chicken appetizers on Chicken.ca like these Chicken Cranberry Fusion Meatballs, or these Chicken Satay Skewers with Peanut Sauce or these delicious Mini Walnut, Spinach and Chicken Quiches (I tried these at a conference and they were SO good!).
I also just made this Cheesy Baked Mexican Chicken Dip to share with you. This is a great holiday appetizer or even a late snack after a night of skating or skiing. It’s hearty and really tasty. And best of all it’s very simple to make…so maybe you’ll want to add it to your appetizer list this year?
This is a layered dip with cream cheese, refried beans, salsa, sauteed peppers & onions, shredded cooked chicken and loads of cheese!
Serve this dip with tortilla chips and you’ve got a hearty and delicious appetizer for a crowd!
It’s also great served with a little salsa, guacamole and lime wedges on the side.
- 1 red pepper (sliced)
- 1 onion (sliced)
- 1 block of cream cheese (at room temperature)
- 1 cup salsa
- 1 can refried beans
- 1/2 cup shredded cooked chicken (I used a rotisserie chicken)
- 11/4 cup shredded cheese (I used a cheddar cheese blend)
- 1/4 cup sliced black olives
- tortilla chips for dipping
- Preheat your oven to 375 degrees.
- In a skillet, saute the red peppers and onions in a little bit of olive oil.
- In a baking dish, spread the block of cream cheese over the bottom of the dish, covering it completely.
- Spread on the salsa.
- Spread on the refried beans.
- Sprinkle on the shredded cooked chicken.
- Add the sauteed peppers and onions.
- Sprinkle on the cheese.
- Add the black olives.
- Bake for 35 minutes, or until the cheese is bubbly.
- Serve with tortilla chips!
– – –
I hope you enjoy this dip! And if you’re still looking for more appetizer ideas, check out some of my other appetizer recipes. Oh, and come back next week for another great baked appetizer dip…you won’t want to miss it!
– – – – – – – –
Have a delicious day!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.