Chicken Enchilada Dip Roll-ups

A few weeks ago, we had our good friends Michael and Andrea (who happens to be a fantastic photographer) over for snacks and a Harry Potter fest. I had no idea what I was going to serve, but I knew I didn’t want it to be too fussy or involved – it was supposed to be just junky snack food, after all! So I decided to flip through one of my Gooseberry Patch cookbooks that is specifically for having company and found this recipe. Cream cheese, chicken, cilantro, rotel tomatoes….how can you go wrong with that cast of characters?! Sure enough, this was some seriously good dip – in fact, these little roll-ups didn’t even make it out of the kitchen! Once hubby and Mikey got a taste, they pretty much devoured them in no time. So, needless to say, I didn’t wait long before making it again – this time for my mom, who was visiting for a couple of days (the ultimate test, mind you).  Thankfully, she loved it too! In fact, she didn’t wait long before making it herself! This is good dip, people.

The recipe is for dipping, but they also suggest spreading the dip on torillas, rolling them up and slicing them to make roll-ups, which is what I chose to do – perfect for parties!

Festive Chicken Enchilada Dip
– Gooseberry Patch “Come On Over”

2 8-oz. packages cream cheese, softened
1 1/3 cup shredded cheddar cheese
1 teaspoon minced garlic (I used garlic powder)
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
3 boneless, skinless chicken breasts, cooked and chopped or shredded
1 bunch cilantro, chopped
4 green onions, chopped (I used onion powder)
10-oz. can diced tomatoes with green chiles (Rotel tomatoes)

Mix cheeses together until well blended; add remaining ingredients and mix well. Cover and refrigerate for at least 1 hour. Serves 6-8.


Dip…..On Demand!

A few years ago (before I was married, still in college, and living at home with my parents), we lived in a house next door to our really good friends, Chris and Scott (and their two boys). Its so nice to live next door to your friends – you can just walk right over and hang out whenever you want (and they have a really nice pool, so they probably saw more of us than they cared to!). Anyway, Chris is a really good cook – one of those kinds of people who can just throw something together with a few random pantry items and create a fantastic dish (I wish I were one of those kinds of people. But hey, I’m not bitter…..stinking clever people with their stinking pantry items……), which is how this tasty dip came to be. I don’t remember the specifics, but here’s gist of the story – (sorry, Chris, if I totally botch this up….) apparently, Chris found out she needed to entertain some last minute guests (probably my parents) and needed to serve a little something to “nibble on”. She searched the fridge and pantry for anything she could throw together and came up with a refreshing, delicious black bean and corn concoction she dubbed, “On Demand Dip”. Well, needless to say, it was a huge hit at her little get-together, and now me, my mom and my sister serve it at most of our get-togethers! I’ve taken it to one of Joel’s family shindigs and it was a big hit! You’ll definitely want to serve this at your next party – its a perfect alternative to regular bean dips or cheese balls! Perfect for summer! Oh! – and it gets better the longer it sits in the fridge!

On Demand Dip

– by Chris

If I’ve somehow changed it up from the original recipe – sorry, Chris!
A lot of these ingredients are just thrown in there according to how much you like, so just taste is as you go a long and add as needed!

1 regular size can black beans, drained and rinsed
1 regular size can Rotel tomatoes, with their juice
1 regular size can white shoepeg Corn, drained
a handful of chopped fresh cilantro (as much or as little as you want – we like a lot!)
Juice of 1-2 limes (Or more if you want – this is what gives it most of the flavor)
Salt, pepper and garlic powder to taste

Mix all ingredients in a medium-sized bowl and refrigerate for at least an hour (Like I said, it gets better the longer it sits). Serve with tortilla chips (Tostito’s “Scoops” are best, in my opinion!)

MMMMMM!! Thanks, Chris!