12 oz cream cheese, softened
1 1/2 cups chicken, cooked and shredded (a rotisserie chicken works well)
2 1/2 cups Monterrey jack cheese, shredded
1/4 cup tequila
1/4 cup lime juice
1 tbsp lime zest
2 tbsp fresh orange juice
1 tsp kosher salt
1 tsp cumin
2 cloves garlic, minced
Small container of Pico de Gallo (store bought or homemade)
- Cut the cream cheese into small cubes (approximately 1 inch) and layer across the bottom of a medium sized crock pot.
- Spread the shredded chicken over top of the cream cheese and cover with shredded cheese. Add the remaining ingredients to the crock pot.
- Visit Crock Pot Margarita Chicken Dip @ diprecipecreations.com for full instructions.