Sunday, January 5, 2014

Baked Triple Cheese and Salsa Tortilla Chip Dip

I'm always looking for new dips to make for Football Sundays.  I added a large can of chicken to "beef" it up.  We didn't end up eating that much of it.  It was tasty, but not the go-to recipe I'm looking for.

Baked Triple Cheese and Salsa Tortilla Chip Dip
adapted from Averie Cooks

10-15 corn tortilla chips (round or triangle)
10.75 oz can Campbell's Cheddar Cheese Soup
1.25 oz packet fajita seasoning mix (I might have only used half)
8 oz bag shredded Mexican blend cheese, divided
8 oz cream cheese, at room temperature
8 oz salsa
large can of chicken

Preheat oven to 350F.  Prepare a baking dish (I like to use a deep pie plate) with cooking spray.  Cover the bottom of the pie plate with the flattest tortilla chips you can find.  Add the soup and lightly spread it with a spatula or knife.  Add the shredded chicken and sprinkle the fajita seasoning over it.  Sprinkle about half of the shredded cheese over that layer.  Carefully spread the cream cheese as the next layer.  Pour the jar of salsa over the top and spread it out evenly.  Sprinkle the reserved cheddar cheese over it.  Bake for 30 minutes, or until top is golden brown and bubbly.  Serve with remaining tortilla chips.

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