Dip into this cheesy and creamy Chipotle Chicken Nacho Dip as the Patriots take on the Oakland Raiders in Mexico City this Sunday.
½ store-bought rotisserie chicken
8 ounces sour cream
8 ounces room temperature cream cheese
4 chipotles in adobo, minced
1 tablespoon adobo sauce
1 tablespoon honey
2 to 3 dashes hot sauce
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
½ cup minced red bell pepper
3 tablespoons minced cilantro
2 scallions, cut into thin rounds, divided
1 cup shredded monterrey jack or Mexican blend cheese
Preheat an oven to 350 degrees Fahrenheit.
Remove the skin from the chicken and shred the meat, making sure to pick through and discard any bones or cartilage; set aside.
In a food processor, combine the sour cream, room temperature cream cheese, minced chipotle peppers, adobo sauce, honey, hot sauce, cumin, salt, and black pepper. Pulse the food processor until all ingredients are combined and smooth. Scrape down the sides of the food processor bowl with a rubber spatula and add the shredded chicken. Pulse a few times to incorporate the chicken.
Add the minced red bell pepper, minced cilantro, and three-quarters of the sliced scallions to the food processor and pulse a few times to combine. Alternatively, fold in these ingredients for a chunkier dip.
Transfer the chicken mixture to a medium casserole dish and spread into an even layer. Top with the shredded cheese and bake for 25 minutes or until the dip is bubbly at the sides and cheese is slightly browned. Top the dip with the remaining scallion slices and serve with tortilla chips.