I can’t tell you how long I’ve had this recipe in my files – let’s just say the paper was a light brown. Newspapers, anyone else remember when these were a major source of recipe ideas? Anyway, this recipe for Chicken Enchilada Dip comes from Marty’s restaurant in Dallas, by way of the Atlanta Journal Constitution. I thought it might work for you for Super Bowl Sunday, because that’s about the only time I can imagine needing 6 cups of dip! Yep, 6 cups. Luckily, the recipe is easy enough to scale down. (or use the leftovers for easy quesadillas!)
This cold dip incorporates all your favorite mexican flavors. I used a food processor because I wanted a smooth consistancy. If you like a chunkier consistancy, use an electric mixer. For best results make it a day ahead, to allow the flavors time to meld. I like to serve it with blue corn chips for a nice visual contrast.