Chicken Enchilada Dip

Ingredients

• 16 oz. regular cream cheese, softened
• 14.5 oz. can diced tomatoes, not drained
• 2 green onions, chopped
• 1 avocado, peeled, pitted, cubed
• 1 clove garlic, minced
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp onion salt
• 2 cu. cooked, diced chicken
• 2 cu. shredded Cheddar cheese, divided

Steps

1. Preheat oven to 375°F.
2. In large bowl, mix softened cream cheese, tomatoes, green onions or avocado, garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup cheddar cheese.
3. Place in a large 2-quart capacity oval dish or use a 9 x 13-inch casserole dish. Sprinkle with remaining cheddar cheese. Bake 20 minutes, or until cheese is melted and mixture is bubbly. Serve with sliced cucumbers, sliced jicama or low-carb crackers.