"The belly rules the mind."--Spanish Proverb

Coronado Dip Recipe

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This recipe for Coronado Dip, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara May


2 boneless skinless chicken breasts (1 lb.) cut into 1 inch pieces
3/4 c. cold water
1 - 1.5 ounce envelope taco seasoning mix
1 - 8 oz. light Philadelphia neufchâtel cheese, softened
1 tbsp. lime juice
1 tbsp. skimmed milk
1/2 c. chopped tomatoes
2 tbsp. shredded sharp cheddar cheese
2 tbsp. shredded Monterey Jack sheese
2 tbsp. sliced green onion
2 tbsp. red pepper
1 tbsp. chopped ripe olives

Bring chicken, water, and taco seasoning mix to boil in large skillet. Simmer for 25 minutes. Cool slightly, shred chicken. Please neufchâtel cheese, lime juice, and milk in food processor. Blend well. Spread cheese mixture on center of serving plate. Surround with chicken. Top with remaining ingredients. Serve with tortilla chips




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