So, maybe it doesn't look like the most appetizing thing in the world, but don't let that fool you. In my experience, sometimes things that don't look that good turn out to taste delicious. And sometimes they taste exactly the way they look. In this case, it's the former. Delicious, easy, and I like it because it's a little bit more of a unique appetizer than your typical bean dip. If I'm not mistaken, I believe this recipe comes from Candice's mother-in-law; so thanks to Sis. Drew (unless I'm completely off base and I really have no clue where this recipe came from)!
Bowl-ti-ful Chicken Ole
Prep time: 15 minutes
Makes: 10 servings
3 cans (5 oz.) chunked chicken, drained (I used 1 (15 oz.) can. See the math I did there? Sweet.)
2 cups shredded Monterey Jack cheese
2 cans (15 oz.) kidney beans, rinsed and drained
1 can (4 oz.) diced green chilies, drained
1 can (2.5 oz.) chopped black olives, drained
1/2 cup plain nonfat yogurt
1/2 cup mayonnaise
1 envelope (1.25 oz.) taco seasoning
Mix chicken and cheese in a large mixing bowl. Add beans, chilies and olives. Combine yogurt, mayonnaise and taco seasoning and add to chicken mixture.
The original recipe says to serve it cold and in a bread bowl with fresh cut broccoli, cauliflower, carrots and bread for dipping. I like to serve it hot with chips for dipping. Tortilla chips work great, however Frito's are also very delicious with this dip. I'm sure veggies and bread would be great too if you are trying to be a little healthier.
[PS - I really hate when blogger won't let me control the flippin spacing between paragraphs]