Mexican Green Chile Dip

• 2 (10 ounce) cans cooked chicken, drained
• 3 (4 ounce) cans green chilies
• 2 (10 ounce) cans cream of chicken soup, undiluted
• 4 ounces cream cheese
• 1 -2 teaspoon cumin
• 2 -3 tablespoons minced garlic (or to taste)
• 1 dash pepper
• colby-monterey jack cheese, shredded

1. Mix together drained chicken and green chiles in a medium bowl, shredding chicken while mixing.
2. Beat together cream cheese and cream of chicken soup until cream cheese is smooth.
3. Combine chicken mixture and cream cheese mixture.
4. Add cumin, garlic, and pepper.
5. Mix well.
6. Pour into medium baking dish.
7. Top with cheese (however much you want!)
8. and bake at 350 for 15 minutes, until cheese is bubbly and brown on the edges.
9. All ingredients can also be dumped into the crock pot to heat.
10. Serve warm with tortilla chips for dipping.

chicken, green chilies, cream of chicken soup, cream cheese, cumin, garlic, pepper, colbymonterey

Taken from www.food.com/recipe/mexican-green-chile-dip-296018 (may not work)