At last week’s Birthday Break in Technical Services, there were many tasty dishes. One of the stand-outs was a delicious dip made by Tammie Busch, Digital Services. It was served with nacho chips and several people went back for seconds. She found the recipe online: Outrageous Warm Chicken Nacho Dip
Tammie’s notes:
— I used mild RO*TEL.
— I did not use the minced jalapenos.
— To make the chicken, I placed two large, frozen chicken breasts in a slow cooker with 2 cups of chicken broth and some garlic powder and cooked it on low for about 9 ½ hours. The chicken fell apart.
— I mixed the taco seasoning with the sour cream and placed it on top of the other ingredients.
Thank you for sharing this recipe with Muse readers, Tammie!