1 lb. cooked and cubed chicken breast meat seasoned in skillet with fajita seasoning
1 lg. Vidalia onion, chopped
2 to 3 cloves garlic, chopped
1 green pepper, chopped
1 can Mexican Rotel (hot) tomatoes
1 can chili-hot beans, partially mash with a fork
1 pkg. taco seasoning mix
1/2 c. Pace Thick n Chunky Salsa (Medium or Hot)
1/2 c. or more of Reduced Fat Sargento's Mexican Shredded Cheese.
2 to 3 tsp. ground cumin
2 to 3 tsp. ground chili powder
2 Tbsp. lime juice
3 sprigs chopped fresh cilantro
You can add chopped jalapeno's to make dip spicier!

Add everything together in a large 3 quart saucepan or deep skillet and cook for 20 minutes on medium-high heat until liquid cooks down and dip gets thick and bubbly.

Serve with tortilla chips and frozen margaritas for a fun night.

Leftover dip keeps nicely in sealed container in fridge for up to a week. Just re-heat in microwave when serving. Also good to make ahead and have ready for parties. This dip gets better after the first day.

This is my family's favorite and they ask me to make it every occasion they have.

Submitted by: Suzie Simonson