Mexican

Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal is for Snack.

Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal takes 15 minutes to prepare.

Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal takes 15 minutes to cook.

Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal makes 128 servings.

The ingredients for Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal are:

1 28-oz can Keystone Heat and Serve Chicken, Drained
1 16-oz can Old El Paso Fat Free Refried Beans
3 cups (24 oz) Sharp Cheddar Cheese Finely Shredded
1 pkg (1 oz) Old El Paso Mild Taco Seasoning Mix
8 oz Pace Hot Picante Sauce
12 oz Pace Mild Picante Sauce

1 bag Tostitos White corn Scoops (S)erving=12 chips (1 oz) 140 cal OR
Fritos Corn Chips (cal unknown)

Here is how you make Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal:

Drain the canned chicken and put the chicken into a large Dutch oven. Shred or pull apart the chicken with a fork. Add the remaining ingredients except the chips and mix well. Heat until the cheese has melted. Serve in a crockpot to keep it warm.Makes 32 2-ounce servings OR64 one-ounce servings OR128 half-ounce servings.Number of Servings: 128Recipe submitted by SparkPeople user CARIKE3.

The nutritional information for Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal is:

• Servings Per Recipe: 128
• Amount Per Serving
• Calories: 20.3

• Total Fat: 0.9 g
• Cholesterol: 4.3 mg
• Sodium: 100.0 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.2 g
• Protein: 1.7 g

Chicken Spicy Dip, 1 TBS or 1/2 oz 20 cal is Mexican cuisine.