Personal PIGskin Challenge Week 8!

Hi everyone! Happy Foodie Friday and Hodgepodge Friday! This week I'm sharing

Chicken Chili Dip!

This is great for one or two people and can be made in a 3 cup food chopper and baked in a 5" square dish. 

Easily doubled, etc. and fairly healthy for a dip...

Chicken Chili Dip

(1) 15 oz can dark red kidney beans, rinsed well

1Tblsp minced onion

1 Tblsp minced celery

1 Tblsp minced green pepper

1/4 tsp garlic powder

1 tsp chili powder

1 tsp hot sauce (more if you'd like)

1 tsp ketchup

2 tsp water

pinch of salt

1/2 of a cooked chicken breast thinly sliced and shred (just enough to cover top of dish)

1/3 C shred cheddar cheese

1 medium tomato for topping (optional)

Mix everything except chicken and cheese in food chopper till slightly chunky, scrape down sides as needed. Put in baking dish, top with chicken then cheese. 

Bake 25 minutes at 350 degrees, or until cheese is melted.

Top with tomato out of oven, if using.

Serve with tortilla chips.
Come to think of it, (an "ah-ha" moment), why not just put about 2 cups of left over chili in the chopper and top with chicken and cheese-even better:@)

Thanksgiving Challenge:
I'm thankful for good Bloggy Buddies! I'm one dip recipe behind and Jacqueline at Purple Chocolat Home posted this Chili Cheese Dip and said I could use it to catch up-thanks Jacqueline!  This would be great for any game day or Thanksgiving with the cute loaf of bread shaped like a pumpkin. Please stop by her fun blog to get the recipe!

Hope you love them if you try them:@)