Spicy Chicken-Bean Dip

Makes 26 Quarter Cup Servings


2 8-ounce tubs cream cheese with chive and onion
1 10-ounce can chopped tomatoes and green chile peppers
1/4 cup milk
1 teaspoon ground cumin
1/2 teaspoon fajita seasoning
2 cups finely chopped cooked chicken
2 cups shredded American cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
1 15-ounce can white kidney (cannellini) or small white beans, rinsed and drained
2 tablespoons snipped fresh cilantro
Pita wedges


In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning.

Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.

Cover and cook on low-heat setting for 2 1/2 to 3 hours.

Serve immediately or keep covered on warm or low-heat setting for up to 2 hours.

Just before serving, stir in cilantro.

Serve dip with toasted pita wedges.